Feb 4, 2019 Feb 1, 2019
Food on a stick is really fun! And easy. And healthy. Mine is made with lean chicken breast, two kinds of peppers, zucchini, and onion, all baked in the oven and it’s delicious. Marinating the chicken is important but my marinade is simple, with just a few ingredients. And I only marinate it while I prep everything else. Then I toss in the veggies just to quickly coat them with the marinade. Soft vegetables like peppers and zucchini are perfect for this quick bake. I tried other vegetables like thinly sliced carrots and halved Brussels sprouts but neither one cooked enough so I suggest sticking with this combo.
I use metal skewers because it’s less work. With wooden ones, they need to be soaked in water before using to keep the wood from burning. Some recipes say to soak for at least 30 minutes while others say overnight but I have never used wood so I can’t say for sure. A few things to note:
- It’s two skewers per person so try to make them the same so everyone gets served equally.
- I put the chicken & veggies on a plate only for easier handling & separating as you thread the skewers.
- It’s best to line your pan with foil, even the edges, because the juices can roll off and burn. I always put parchment paper on top of the foil in case the kabobs stick.
- Don’t crowd the pieces – it helps them cook faster.
- Use oven mits because the metal skewers get hot.
My marinade is simple but you can spice yours up any way you like. I always serve this with basmati rice. Click here for the recipe. – Jenny Jones
Jan 31, 2019
My thanks to everyone for sharing photos of my recipes, especially when you say where are from. Please send your photo to: YourPhotos@JennyCanCook.com
MELBA MADE MY OATMEAL BANANA BREAKFAST MUFFINS
“Hi, Jenny, your recipes are an inspiration! Thank you!! I hope you don’t mind, I took a chance and made a few tweaks: for topping= Kind Healthy grains cereal-Vanilla Blueberry clusters; for 3/4 c all-purpose flour= 1/4 c King Arthur gluten-free flour, 1/4 c almond flour, 1/4 AP flour, 1 TBSP ground flax seed; for 1/4 c vegetable oil=1/4 c of melted butter; for 1/3 c sugar= 1/3 c real maple syrup, 2 really ripe bananas; for pecans= I sprinkled organic pumpkin seeds over the topping before baking. I was holding my breath. They came out moist, not overly sweet, and delicious. Knowing you are constantly updating your recipes gave me the courage to take a chance. Thank you so much!”
~ I’m glad to know my recipe is so adaptable. Thanks very much. ~ jenny
APRIL MADE MY PACZKI & NO KNEAD BREAD
“Hi Jenny, I have tried 2 of your recopies both have turned out amazing, exactly as you described!! Thank-you for sharing your wonderful talent. I enjoy watching your videos!!!”
~ You’ve been busy! Thank you for taking time to send these great photos. ~ jenny
BUNNY (from Chicago) MADE MY PACZKI
“Hi Jenny, The weather here was awful, but we didn’t care. Our house was filled with the most wonderful bakery smell thanks to your recipe for delicious baked Paczki. We didn’t make the custard, choosing to fill our doughnuts with red raspberry preserves. However, they were SO GOOD! We will reserve the custard for another day. Meanwhile, thanks for transforming a cold, dark and blustery day into something special. What a great family project.”
~ Thank you for your photo. It’s good to hear that this brightened your day. ~ jenny
STEPHEN (from Vancouver, BC Canada) MADE MY MULTIGRAIN NO KNEAD BREAD
“Using the Faster No Knead Bread recipe.”
~ I’m so glad someone else is enjoying my favorite loaf. Thank you. ~ jenny
BETH MADE MY NO KNEAD BREAD
“This is a photo of the latest quick Dutch oven bread, topped with dried garlic, onion and poppy seeds.”
~ Thank you for your photo. The addition of your toppings looks really good. ~ jenny
D.K. MADE MY SIMPLE WHOLE WHEAT BREAD
“This bread is so easy. I do like to brush some beaten egg and sprinkle with sesame seeds or oats.”
~ I love the oat topping. Thank you for sharing. ~ jenny
VERA MADE MY QUICK & EASY CHOCOLATE CAKE
“Homemade Chocolate Cake late night snack. Thank you Jenny ? God bless you ?”
~ Thanks for sharing your photo. I just made one myself. ~ jenny
Jan 29, 2019
Guess what? You can make healthier hot dog buns at home and it’s super easy. I made soft whole wheat hot dog buns using my Simple Whole Wheat Bread recipe (the popular one that’s soft and delicious and takes 90 minutes) and this takes even less time because they bake in 12 minutes.
I made the dough and instead of shaping it into a loaf, I cut it into 8 pieces. I decided to make 4 sandwich rolls and 4 hot dog buns so I shaped four into circles and four into about 7-inch long rolls. I covered them with a towel and let them rise in a warm spot until doubled (about 35-40 minutes).
Here’s how beautifully they doubled in size.
Then I baked them for 12 minutes at 375° F. If you want to make easy, soft whole wheat hot dog buns that are healthier than any you can buy, click here for the recipe. – Jenny Jones
p.s. For super-soft homemade hot dog buns you can always use my Simple White Bread recipe.
Jan 27, 2019
GOOD NEWS! There is an even faster way to make my 2-Hour No Knead Bread. Thanks to a comment by fellow baker, Terry, who simply forgot the 15-minute rest, it turns out you can do without it. So the 2-hour recipe now can be made in 1 3/4 hours! When I saw Terry’s comment I immediately tried it myself. And it worked. I just left out the 15-minute rest and took it straight from the mixing bowl after the one-hour rise, folded it over a few times on a floured surface, and placed in on a sheet of parchment paper. I lifted the parchment and dough, placed it in my preheated Dutch oven, and baked as usual. Look at how well it turned out!
Most bread connoisseurs will agree that the longer the dough rests, the better flavor the bread will develop. This is true but some days I want bread and don’t have much time and I thought this loaf tasted really good. I’m not sure if I should adjust the recipe so in the meantime, here is all you need to do: 1) Preheat your oven 15 minutes earlier. 2) Skip the 15-minute rest before baking.
Click here for the recipe. – Jenny Jones
Jan 22, 2019
Sunday is when I stock up on my homemade granola. It seems to disappear quickly around here but it’s no problem because this is one of my simplest, easiest recipes. I dump everything onto a baking pan, mix it up with my hands, and bake it. I stir it a couple of times and I like to bake it until it’s really well toasted and brown. I use thick oats or regular rolled oats if it’s all I have, along with lots of nuts, brown sugar, coconut, and real maple syrup, plus as little oil and that’s it. My oil of choice these days is cold pressed avocado oil. When something is this healthy and this easy, there’s no reason to eat the store bought stuff. Homemade always tastes better. Click here for the recipe.
Speaking of “homemade tastes better” I also stocked up on my soft & chewy oatmeal raisin cookies. Well, they are usually oatmeal raisin cookies but today I “accidentally” mistook my dark chocolate chunks for raisins so I guess I’m stuck with these soft oatmeal dark chocolate chunk cookies. That’s my story and I’m sticking to it. ? Click here for the recipe. – Jenny Jones
Jan 13, 2019
It takes less than 30 minutes and just a few basic ingredients to make this easy pasta fagioli soup from scratch. Cannellini beans and ditalini pasta are traditional for this popular Italian soup. I use canned cannellini beans but I can never find ditalini so I use a different small pasta, DeCecco small elbows (no. 81).
For the tomato, I use Pomi Strained tomatoes that come in a box. Once opened, I freeze 1/2 cup portions specifically to have on hand for this delicious soup. One box gives me six 1/2 cup portions. I also use my own homemade chicken stock (there’s always some in the freezer) but you can use store bought stock.
I thicken the soup by dividing the beans in half and mashing one half with a fork, which takes less than a minute and I focus on the broken ones for mashing (the whole ones look better for serving).
And this is good: You’ll only have one pot to wash. Most recipes cook the pasta separately but I cook mine right in the soup. Prep your vegetables first because this easy recipe comes together quickly. Sometimes, it’s all I need for a meal – just a big bowl of pasta fagioli and a slice of my crusty bread. If it’s all you’re having, this recipe makes two large servings. Otherwise, it will serve three. Click here for the recipe. – Jenny Jones
Jan 1, 2019
I took my treasured oatmeal chocolate chip bars to a new stratosphere today. Besides using chunks of a dark chocolate bar, I added a broiled coconut-pecan topping and all I can say is, “Somebody, please hide them from me!” This hybrid dessert has no white flour, lots of fiber, dark chocolate chunks, and a crispy topping — I love love love it!
All I did was use the topping from my Oatmeal Snacking Cake and put it on my Oatmeal Chocolate Chip Bars. I broiled it for about a minute and I have a new dessert that is healthier than most and really easy to make. You can use butter or oil in the topping so anyone like me, who prefers baking without butter, will love this too. These healthy bars are so yummy, I froze some because… well I just had to. ?
I like this so much I added it as a new recipe. For my new Oatmeal Bars With A Crispy Coconut Top, click here– Jenny Jones
Dec 23, 2018
My favorite thing is to see photos of my recipes made all over the world, even more so when you say where are from. Please send your photo to: YourPhotos@JennyCanCook.com
SHARON MADE MY COCONUT CAKE
” I love making your coconut cake. ?”
~ Thanks for posting your photo. I love this cake too. ~ jenny
GILA (from Israel) MADE MY PAN PIZZA
“Hi Jenny! I’ve tried many of your recipes and love their simplicity and outcome. Tonight I made your pan pizza. It’s so easy and flexible, as far as rising times and toppings. Normally I’m a thin crust kind of girl, but this was so delicious. And yes, my husband and I did the pizza dance! – Gila in Israel.”
~ My pan pizza in Israel – I love it! Thank you for taking time to send this great photo (and for doing the dance??). ~ jenny
LORI MADE MY CHOCOLATE CHIP BANANA BREAD
“My son Linus 10, loves baking. He wanted to make healthy banana bread. After it came out of the oven he breathed in and said in a reverent tone, “Mommy it looks soooo good”. Then after one bite, he took a slice put it in a container and into his lunch bag for lunch the next day. He wanted to make sure his brothers didn’t eat it all. After school, he informed me, “I thought of sharing it with my teacher; but, it was so good, I ate it all! I got 1 piece and by the time hubby got home my 3 boys had inhaled the banana bread. He didn’t get a piece. Boys said it was the best ever and asked when it could be made again. Next thing to try is you lemon brownies.”
~ Let’s call this “Chocolate Chip Bread (with banana)! ? Love all those chips on the top. And hubby, better luck next time! ~ jenny
DENISE MADE MY NO KNEAD FRUIT & NUT BREAD
“Small problem: it tastes so good its half gone before cold? I added some extra haselnuts and 6 apricots( dry) in pieces i toasted the nuts before..”
~ I have the same problem with this bread – I love it too. Thank you. ~ jenny
VICTORIA (from Cortland, NY) MADE MY SIMPLE WHOLE WHEAT BREAD
“Made your Simple Whole Wheat Bread today and it was absolutely fantastic! Forgot to add the honey and it still came out delicious. Actually, since hubs is a diabetic, I probably won’t add it next time. Can’t wait to make this again. Thank you so much for sharing with us. ?”
~ That’s a picture perfect loaf. Thank you for taking time to send your photo. ~ jenny
RYAN (from Redondo Beach, CA) MADE MY RED VELVET CUPCAKES
“Hi Jenny! I made your red velvet cupcakes! These cupcakes were out of this world. So moist and delicious. Will definitely have to freeze some of them or else I’ll eat the entire batch. Thank you! Ryan, Redondo Beach, CA.”
~ Great photo, thank you. I’m with you on freezing things so you don’t eat them. ? ~ jenny
JOE (from Aurora, Colorado) MADE MY WHITE BREAD (no egg)
“First attempt at this delicious No-Egg White Bread. Used active dry yeast and lowered the milk temp to 110 F. Bread also makes terrific toast.”
~ Thanks for your photo. I’m glad it worked for you the first time. ~ jenny
FEE (from Beijing) MADE MY CINNAMON ROLLS & PACZKI
“Hi from China! Jenny, I cannot begin to describe what a big blessing you are!! I am originally from Pakistan and was working full time and had no time to try out baking there. A year ago, I moved to Beijing and discovered your amazing blog/videos which have helped me gain so much confidence as an amateur home baker! Since my husband and i are always looking for halal brands for all dairy products, breads, etc and at times it is difficult to get ’em, your butter free recipes have been the biggest help! Sending you photos of your heavenly Cinnamon Rolls (my husband’s favourite) and Packzi:) Love your personality and your beautiful smile, stay cool Jenny!! Best wishes, Fee from Beijing.”
~ What a thrill to see these photos all the way from China! Thank you so much and I love hearing that my recipes are helping you. Thank you! ~ jenny
DENISE MADE MY CABBAGE ROLLS
“Kool rolletjes – Baking them… I made one batch for me one for my mum and dad. My mum never ate them… My dad said his mum made them during the roaring 50-ies.. But my mum sais hmmmm I can warm them up…. She looked in the freezer and said I like to try the gnocci too?… always great to give your mum an easy cooking day… she is 83 she said I think I put cheese on them… Groet, Denise.”
~ Your mum is lucky to have such a caring daughter. Thank you for sharing. ~ jenny
MARINA MADE MY NO KNEAD BREAD
“My first no knead bread, Thank you for the recipie.”
~ Congratulations on your first loaf (probably not the last!). ~ jenny
SUSAN (from Florida) MADE MY CABBAGE ROLLS
“First go at your golumpki recipe ….. hubby declared this better than his Polish grandmother’s. Thanks, Jenny!”
~ Wow, they look exactly like mine! Thank you for the photo. ~ jenny
DENISE MADE MY BRAIDED CINNAMON RAISIN BREAD
“Already half way and still warm… Hi I enjo your site so much i made the cinamon bread, the gnocci, the potato pancakes, the faster no knead bread.. and tomorrow the polish potato in dough… In my language “dank je wel voor alle lekkers….” in yours djen koeje…. yeah it is written wrong but it is my dutch way of writing it. Do you have good ways to make a tastefull bouillon without al the unpronouncables and e numders? Groet, Denise.”
~ Dziękuję for your photo! ? I’m sorry to say I do not have a bouillon recipe. ~ jenny
DALILA MADE MY EASY DINNER ROLLS
“Hi Jenny! I enjoy your bread recipes so much that I decided to make your EASY DINNER ROLLS but in cloverleaf style. I added some sesame seeds to the tops and let me tell you they came out wonderful!! Next time I’ll try some poppy seeds along with the sesame seeds, you just can’t go wrong with this recipe. Thank you for sharing your recipes, it’s great having delicious homemade breads with our dinner. Happy Baking! ?”
~ They look wonderful. (p.s. I do not recall receiving any other dinner rolls photos from you.) ~ jenny
BUNNY (from Chicago) MADE MY PEPPERONI PIZZA
“Hi Jenny, Just wanted to say how much we loved your Pepperoni Pizza while watching the bowl games this New Years Day. For the crust, we used 1 cup whole wheat flour and 1/2 cup bread flour. While mousing around inside the fridge we found ham left over from Christmas to use in combination with the pepperoni. We added sliced onion, orange bell pepper, mushrooms — and then threw a couple handfuls of fresh, baby spinach on top before baking. Delicious! We’ve already talked about doing it again for next year and making pizza a New Years Day tradition.
By the way, since finding your recipe, we haven’t ordered a single, take-out pizza. Why? We think your pizza is better than a lot of the restaurants out there that specialize in pizza. (Healthier, tastier, faster, fresher, more affordable) WTG!”
~ All those toppings sounds yummy. Thank you for sharing. ~ jenny
MARIE (from Wisconsin) MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“Jenny, I made this amazing bread today after exploring recipes to make with my new best friend – my new dutch oven. This bread was amazing! Like I posted, it has ruined me for mediocre bread forever. I made it exactly as written and even watched the video, which was very helpful. The scraping technique was brilliant and new to me, so I went out right away and bought a scraper. My new second-best friend. 🙂 Thanks for a great recipe! Best, Marie.
PS. I live in Madison, Wisconsin. PPS. I plan to make this and take it to work and share it with my vegan co-worker who seems to never get anything very good. She will love me. ”
~ Thank you for sharing your photo. I love this bread too. ~ jenny
DALILA MADE MY CHOCOLATE CHIP LOAF CAKE with WALNUTS
“Hi Jenny! ? I just wanted to let you know that your recipe for CHOCOLATE CHIP LOAF CAKE is a favorite in my house. I can’t seem to keep it for long though, it’s that good!! Neighbors like it so much that as soon as it’s baked it’s gone! Every time I do make this loaf I just double your recipe, easier for me to make people happier. It works like a charm made as a doubled recipe.? I also bake mine in a bit bigger loaf pan and it comes out great every time I make it. I found some sugar free chocolate chips so I use those in this loaf cake. This way I don’t feel so bad when I eat more than one piece. ? Thanks for another wonderful recipe! Happy Baking! ?”
~ It disappears around here too. Thanks for the photo and Happy New Year. ~ jenny
JOHN (from Italy) MADE MY FASTER NO KNEAD BREAD
“Hello Jenny, Thanks so much for your no knead bread recipe it turned amazing and no stress whatsoever! Can’t wait to try the buns now! kind regards, John from Italy.”
~ My bread is in Italy! Thank you for the photos. That is a beautiful crust. ~ jenny
SUSAN MADE MY BUTTER MIX
“Happy New Year, Jenny! In support of our 2019 Healthier Eating Resolution, I made your “better butter” recipe. Right off, I managed to splash oil all over — guess the deep bowl wasn’t deep enough ☹. I had to address this fiasco, so after I changed shirts and treated the laundry challenge I’d created, I put it all in the blender. I am happy to report it turned out much smoother than if I’d used my mixer. Not to mention, tidier. It took a little effort to scrape it out around the blades at the bottom of the blender. But I consider it worth it for being much fluffier. Photos enclosed. Thank you for your great idea for making it healthier!”
~ Oops, I guess I should have warned about that. Thank you and Happy New Year. ~ jenny
Dec 10, 2018
For my Christmas dinner I make everything I can in advance and pumpkin pie is a natural because it has to cool and be refrigerated to serve cold anyway. My easy recipe uses an oil crust and I made it with cold pressed avocado oil. The filling is a breeze using canned pumpkin and low fat canned milk so it’s light and low fat. Now you won’t feel too guilty about the whipped cream!
When I make homemade stuffing from scratch, I really mean from scratch. I baked a loaf of white bread yesterday and today I’m drying it into cubes for my simple bread stuffing. This stuffing gets more raves than my turkey! Making things in advance really takes the pressure off of big holiday dinners so today and I’m drying the bread and making the stuffing too. I’ll just reheat it before serving.
I’ve had a craving for soft oatmeal raisin cookies lately and never knew how to make them. My oatmeal cookies are always crisp so I decided to try making soft and chewy ones. It was easy. They turned out really well with several different variations.
My recipe works three different ways:
1) Made with only butter.
2) Made with half butter, half oil.
3) Made with only oil.
But here’s the surprise. I did a blind taste test (with my husband’s help) and I could not tell the difference between any of them. All of the cookies, made with butter, oil, or a mix of both, tasted the same to me. So if you’re like me and try to avoid butter, make them with oil. I use cold pressed avocado oil. If you prefer butter, use only butter. If you’re undecided, use a 1/2 and 1/2 mixture of each. I think you’ll like them no matter what but keep in mind that they are large cookies because that keeps them soft, and also do not over bake them. If you bake them until they are too brown and golden, they may not be soft. But they’ll still taste good, though.
Oh, and one more thing: You can skip the raisins and use chocolate chips instead. (Do I hear applause??) Click here for the recipe. – Jenny Jones