Apr 1, 2021 Apr 1, 2021
It’s paczki again! I’ve never seen paczki done this way and I love Boston cream pie. The idea for “Boston Creme Donuts” came from Erika last month, who said she made them for her husband’s birthday. I am so trying this! Thank you, Erika.
p.s. I’ve been super busy and have not posted any new recipes but I will soon. I’m working on a couple of new ones and just need time to fine tune them and take the photos.
Feb 27, 2021
I love seeing pictures of my recipes 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
JANE MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“Here’s my 2nd loaf that I made this morning!! Thank You Jenny!!!! Jane Roth.”
– That looks awesome. Thank you so much for the photo! – jenny
NASRIM MADE MY NO KNEAD BREAD
“Bread recipe was perfect. Thanks.”
– Thank you for your photo and for showing how beautifully you serve it. – jenny
BEV (from Canada) MADE MY PACZKI
“Hi Jenny – First time trying these. I used Active Dry Yeast but think I should have used the Rapid Rise because the dough didn’t puff up or increase in size so I was only able to make 7 instead of 12. Still delicious though, they baked up really nicely. Next time I’ll try the custard filling….and the time after that the Boson Creme variation… Thanks for a bright spot in our day. Bev (from Ontario, Canada)”
– I could eat these every single day. Thank you for this awesome photo! – jenny
RICK (from Canada) MADE MY WHOLE WHEAT SANDWICH BUNS
“Hello Jenny. It is Rick from Ontario Canada.”
– Thank you for another beautiful presentation. I just made these today! – jenny
BONNIE MADE MY FOCACCIA BREAD
“Love, love , love this! I have made it it several times, with several toppings and it is always fantastic….and so, so easy! Thanks! This one is topped with marinated olives and feta.”
– That looks soooo good! 😋 Thank you for your photo. – jenny
F.W. MADE MY BREAD
“Thanks Jenny …I added a few things on top…olive oil (wee bit) garlic, rosemary, pepper and parmesan….”
– Thank you for your photo. Your additions sound delicious. – jenny
GAIL MADE MY PACZKI
“Thank you for the recipe – delicious!”
– Custard is my favorite filling and these look perfect. Thank you for the photos. – jenny
CECIL MADE MY BRAIDED CINNAMON RAISIN BREAD
“Made it exactly as recipe stated yesterday. I will tent it a little next time. Today I made it again but I am going to put it in 2 small bread pans. One for me and one for the great grandkids I like to toast it in the mornings. I like having it rise only once.”
– Thank you for your photo. I love the idea of two smaller loaves, one for toasting and one for the glaze. Yumm! – jenny
GAIL (from Scotland) MADE MY POPPY SEED ROLL
“Thank you for the recipe, Jenny. I’m in Scotland and have converted it to our system.
300g strong bread flour
1/2 tsp salt
2 tbsp oil
150g poppy seeds
20g ground almonds
Lemon and orange zest
1/2 tsp vanilla extract
80ml boiling water
180 degrees C”
– I love this bread so much! You are especially kind to share your conversion details. Thank you very much!! ❤️ – jenny
BARBARA MADE MY WHOLE WHEAT BREAD
“Hi Jenny – I’ve been looking for a decent whole wheat bread recipe for *decades* & so glad I found yours. Thought you’d like to see it with an egg wash glaze and (homemade) Everything But The Bagel seasoning on top – oh so good toasted! I do make the whole thing in my mixer with minimal hand kneading (I let it rest in the mixer for 5 minutes before turning out to give the flour a bit more time to hydrate). Slice it & freeze with wax paper between the slices & easy peasy to take out what’s needed. Thank you for this recipe! (and for the crusty roll recipe, too – always on hand in our freezer). Cheers, and happy baking!”
– Wow, that looks great! Thank you for starting off the month with all this detail, which is always appreciated by fellow bakers. – jenny
Jan 17, 2021
For anyone wondering which recipes I make the most, my own go-to favorites, here they are:
No Knead Crusty Rolls: I always have some in the freezer because you can pop them into a 325° F oven for about 10 minutes and they are even more crusty than when first baked.
My Dinner Salad: With a few variations in olive oil dressings, pretty much every meal I make starts with a salad.
Pork Tenderloin Dinner: The pork is lean, takes on marinade really well, and I love roasted veggies.
Oven Chicken Veggie Kabobs: It’s an easy and simple one pan meal with delicious marinated chicken, and I always serve it with Basmati rice. One pan = easy cleanup.
Granola Bars: I make a lot of these granola bars. They can be a quick snack, dessert, or something to take on a hike or trip. There’s one in my purse right now.
Sweet Potato Chocolate Cake: Of all the chocolate cakes I make, this is my favorite And there’s a whole sweet potato in there for some vitamin A, or as we say in Canada, “Vitamin eh?” 🇨🇦
Cracked Wheat No Knead Bread: I love farm breads and this easy no knead bread with extra fiber is the one I make the most. I bake, slice, and freeze.
Sheet Pan Chicken & Vegetables: It’s fast, easy, healthy, low fat, and it all roasts in one pan. It’s delicious. I love this meal!
Bran Muffins: I make a dozen and freeze them for the days I crave traditional, old fashioned, bran muffins, which is almost every day.
Tapioca Pudding: Light as a cloud, this comfort food dessert is a family favorite. My husband swears I always take the bigger serving, but he can’t prove it. 😀
Giant Breakfast Cookies: These are almost a meal in themselves, chewy, delicious, and full of fiber. As soon as I’m down to one, I make more.
One Pan Broccoli Bean Pasta: I buy fresh broccoli every week so I know I can always make this quick and easy last minute dinner with my pantry staples of pasta and canned beans. Any time I can make dinner in one pan, I’m on it! 🥘
Jan 7, 2021
I love ❤️ love ❤️ love ❤️ this easy and healthy dinner. It’s a lot of vegetables but there is never one bite left when I make my sheet pan chicken and veggies. There are so many health benefits from this colorful variety of vegetables but you can use some of mine and add your own favorites. I used to put the chicken and veggies all on a bare pan but the chicken made a big hard-to-clean mess so now I put the chicken only on parchment paper. (the veggies will brown better on a bare pan).
I just cut a strip of parchment paper 4 by 10-inches long and place it at the far end of the pan.
Stirring the vegetables is key so they won’t stick. Instead of setting my timer for 25 minutes, I set it for 10 minutes, remove the pan to stir all the veggies, put it back and set the timer for another 10 minutes. I stir a second time and set the timer for the last 5 minutes. By cutting the chicken into two pieces, this dinner is ready to serve as soon as it’s done.
Since I’m cooking every day, I find myself looking for easier and faster ways to make a healthy meal and I make this one often because there’s not much to do once it’s in the oven. (more time to decide on what’s for dessert – today it’s peanut butter cookies, those easy ones made without flour 😋) I digressed. Back to my easy, healthy and so delicious sheet pan chicken dinner. Click here for the recipe. – jenny jones
p.s. I am now making my own peanut butter – – game changer! I will share it soon… Stay well, my fellow cooks!! ❤️
Jan 3, 2021
I make bran muffins on a “regular” basis. I freeze them and just take out one a day, put a little butter on it, and it’s my evening snack with a glass of warm milk. The combination of molasses and vanilla gives it that old school bran muffin taste. The older I get, the more I… make bran muffins.🙂 Click here for the recipe. – Jenny Jones
Nov 7, 2020
Some days, a big bowl of this thick and hearty soup is all I need for dinner, with one of my crusty rolls of course. Lentils are high in protein, low in fat, and have lots of health benefits. I used to have it without pureeing but once I pureed it in the food processor, I never went back. It comes out so thick and creamy, perfect for a cold winter day.
I use unsalted chicken stock but vegetarians can use vegetable stock. I sometimes add some chopped baby spinach in that last couple of minutes if I have it. Either way, lentil soup makes a healthy and satisfying meatless meal. (Don’t forget the crusty roll! 😋) Click here for the recipe. – Jenny Jones
Sep 26, 2020
Try to eat just one of these light and delicious bars! They seem to melt in your mouth. This is a quick recipe that uses less sugar than most and even less butter and cream cheese in the frosting. There’s only one ounce of cream cheese and one tablespoon of butter in the frosting.
I can never seem to get the top smooth but it doesn’t matter since they’re frosted anyway. Plus, you can always frost them upside down. My oil of choice for baking is avocado oil but they’re not all the same. Look for one that is light colored and flavorless. (see my brand under “Products I Use”). I line my pan with foil for easy cleanup and I frost these bars right in the pan.
Some days I crave pumpkin pie but don’t want to work that hard. These fragrant bars are the next best thing. (My husband calls them pumpkin brownies – sounds like a ploy for me to put in some chocolate chips ? – maybe next time.) Click here for the recipe – Jenny Jones
Aug 24, 2020
How many healthy vegetables can you add to a pot of chili? Six! Celery, carrots, bell peppers, zucchini, tomatoes, and fresh spinach. If you count the onions and garlic, you have eight! That’s a lot of vitamins right there. Vegetables are a lifeline to good health so this meatless chili is a good way to get a variety of veggies in one delicious meal. Then there are two kinds of beans for plenty of protein and fiber. Whip out a couple of my no knead crusty rolls and dig in!! ????
We don’t like spicy food and I cannot find a mild chili powder so I make my own mixture and it’s not spicy at all. My chili powder recipe uses paprika, cumin, oregano, garlic & onion powder, allspice, and cloves.
I don’t use cayenne at all but you can add a little if you like. Click here for my chili powder recipe.
A couple of notes on this chili: This is a fast recipe so the veggies must be cut small so they cook through nice and soft. Cut them all in 1/4-inch pieces. To save time, prep only the onion, garlic, carrots, and celery to start. Prep the rest while the chili cooks. You may have to adjust the amount of chili powder to your taste. Chili is a good meal to make in advance because it’s even better the next day. Click here for the recipe. – Jenny Jones
Aug 2, 2020
A few people shared this concept of lining a square pan with parchment paper by crumpling up the paper into a ball and then pressing it into the pan. I was a little skeptical but decided to try it and and it really works. I always struggled with lining my square pan for granola bars, which I make almost weekly, because you pressed one side down and the other one pulled away. This way is much easier. I don’t know why… it just works. – Jenny Jones
There are always fresh homemade cookies in this house and it’s usually what we have for dessert. Oatmeal cookies are my favorite because oats provide good fiber and even dark chocolate has health benefits, so this is a win-win recipe. There’s no butter in this easy recipe – I use avocado oil instead – but you can use another vegetable oil if you like.
I’m always torn about how long to bake them. The less you bake them the softer they will be but I also like browned edges so I left the baking time open to between 12 and 14 minutes. I also realize that all ovens and baking sheets are different so you can judge the baking time that works for you. Either way it’s a simple recipe for old fashioned oatmeal cookies but with new fashioned dark chocolate chunks. My husband says, “Everything is better with chocolate!” He’s after me for a chocolate meat loaf! I don’t see it happening. Click here for the recipe. (not the chocolate meatloaf, the cookies! ?) – jenny jones