jenny jones

Nov 7, 2020

Quick & Easy Pumpkin Bars

Quick & Easy Pumpkin BarsTry 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

Filed Under: Sweets
2 Comments
Aug 2, 2020

Chewy Oatmeal Dark Chocolate Chunk Cookies

Oatmeal Chocolate Chip CookiesThere 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

Filed Under: Sweets
3 Comments
Aug 1, 2020

Whole Wheat Oatmeal Dark Chocolate Chunk Cookies

Whole Wheat Oatmeal CookiesHere is the whole wheat version of my chewy oatmeal dark chocolate chunk cookies (above). When I can find whole wheat pastry flour I always make them this way. Whole grain cookies make a healthier dessert and these easy cookies are 100% whole grain. The ingredients are basically the same as the white flour version (except for the flour swap) but the technique is as little different – but still very simple. You freeze the dough before baking.

To make these whole wheat chewy oatmeal dark chocolate chunk cookies click here for the recipe. – jenny jones

Filed Under: Sweets
2 Comments
Jul 19, 2020

Cracked Wheat No Knead Bread

Cracked Wheat No Knead BreadHere’s another no knead bread that I love. It’s crunchy on the outside and on the inside too! I make it with two kinds of flour (whole wheat and white) and then I add a half cup of cracked wheat to the dough. The result is a fabulous high-fiber bread with a golden crust and a delicious nutty interior with lots of crunch.

Cracked wheat is made by milling raw wheat berries into smaller pieces, preserving the nutrient and fiber rich bran and germ layers. So this delicious loaf has extra fiber and protein, and cracked wheat is also a good source of iron.

If you like hearty, farm-style bread with extra crunch, you will love this recipe. I have never been able to find cracked wheat at the  store so I order it online, solely to make this recipe. Cracked wheat is a series of uncooked, hard, dry pieces and looks like this:

Cracked WheatI have also made the same recipe with steel-cut oats but it does not have the flavor or texture that this one does.  I use the overnight version to allow the uncooked cracked wheat time to soften. Click here for the recipe. – Jenny Jones

Jul 5, 2020

Quick & Easy Vanilla Cake

Easy Vanilla Wacky CakeBy popular demand, here is the vanilla version of my hugely popular quick & easy chocolate cake. As simple as the recipe is, it was not easy to get it right. I finally came up with a version that always turns out for me. I know it has a lot of sugar but every time I tried to use less, it did not turn out. With this “wacky” style cake, the sugar is needed for structure.

I also tried different pans, a square 8 x 8 pan and a round 8-inch pan, and was disappointed in both results. A 9-inch pan was the perfect size for a consistent cake. I suggest sticking with the recipe as written and you won’t be disappointed. It’s a light and delicious homemade cake that anyone can make, even amateur cooks. During the coronavirus quarantine, it’s good to have a dessert that does not use eggs, or even butter except for the frosting.

2 Minute Vanilla FrostingI’ve also just posted my new 2-minute vanilla frosting, made with just 2 tablespoons of butter, although this cake is really good with chocolate frosting too. I usually cool the cake in the pan and only frost the top.

If you plan to remove the cake to a platter, I suggest greasing the pan and lining the bottom with parchment paper. You can buy packages of parchment paper rounds or cut our own. I hope everybody likes this simple yet delicious cake and I’ll be waiting for the first photo! Click here for the recipe. – Jenny Jones

Jun 13, 2020

One Hour Hot Dog Buns

One Hour Hot Dog Buns There’s something about summer and hot dogs. ☀️? Summer officially starts a week from today but the sun’s shining so it’s hot dog time in my house. You haven’t lived until you have a hot dog in a fresh, homemade bun. You’ll spoil yourself forever and never have to suffer through those homemade ones where the ingredient list is longer that your quarantined bangs.

I make these soft buns using my white bread recipe, the one with the egg – it’s an easy one-rise recipe that you can make in an hour. The sheen comes from brushing the buns with a beaten egg wash just before baking. Freshness makes all the difference so if you don’t eat these yummy buns right away, I suggest slicing and freezing them for the next time. They freeze really well.

We don’t eat hot dogs very often but when we do, they are always on a homemade bun. My husband likes to add only spicy brown mustard but I like yellow mustard, sweet pickle relish, and sauteed onions. ? What ever way you like your hot dog, it will be so much better on a homemade bun. Click here for the recipe. – Jenny Jones

Jun 8, 2020

Quarantine Cooking Photos (June 8-11)

So many people worldwide are 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

CATHERINE (from Canada) MADE MY CHICKEN POT PIE VARIATION

“Thank you for your wonderful cooking videos!! Any chance you are considering releasing a new cookbook?  I really hope so!! There is nothing like a great cookbook to page through with a cup of tea ? I made a variation of your chicken pot pie last night for dinner and absolutely love your pastry recipe! I didn’t have chicken, so I substituted a 418g can of Salmon, and instead of carrots I added one leek (wish I had had fresh dill).
I put the pastry on the bottom, added the filling and topped the pie with potatoes (plain) that I mashed with some ground pepper and cooked for 40 mins at 400 degrees.  I covered the mashed potato (left the crust exposed) with a piece of foil I folded into a round shape for a portion of the cooking time than removed it.  Got the idea from your suggestion for protecting the pie crust in your pumpkin pie video.  In the last 5 minutes, I topped the potato crumble with a mixture that had a drop of olive oil, 2 tbsp of panko bread crumbs and 1/4-1/3 of a cup of grated parmesan cheese, and a sprinkle of cayenne pepper. It was delicious, your chicken pot pie sauce and pastry recipes are fantastic!!  And so versatile!!
My family can’t wait for me to make your chicken pot pie.   I plan to make it soon.  While we were eating, we came up with another variation of your pot pie dish.  When we have left overs from our next turkey dinner I will make your chicken pot pie sauce, (substitute the turkey for the chicken) put your pastry at the bottom and top the pie with the left over stuffing.
I made your Lemon Brownies on Easter weekend and they were delicious.  My daughter is a lemon lover, and this is a wonderful new dessert for our family to have.  Thank you!!  Next recipe – I plan to make your cabbage rolls.  I have two heads of cabbage in the fridge ready to be used.  I have never made cabbage rolls before, but after watching your video, I am no longer intimidated. Love your clear, easy to follow instructions. Fantastic recipes! ~ Catherine, Toronto, On.”

– I’m glad you’re enjoying my recipes. Thanks for all the details and good luck with the cabbage rolls! –  jenny

MELINDA MADE MY LEMON BROWNIES

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– Thank you for the luscious photos and the personal hand-held touch. –  jennyLemon BrowniesEasy Lemon Bars

WILLIAM MADE MY NO KNEAD BREAD

“My first ever loaf. Thank you.”

– Congratulations and enjoy. Thank you for the photo. –  jennyFaster Dutch Oven Bread

LYNN (from Texas) MADE MY PAN PIZZA & ENGLISH MUFFINS

“LibraryLynn – Houston, TX – 2nd try using parchment paper with sticky old cast iron pan. Worked well, was still crisp and delicious even though temps were reduced a little bit. Double Yum! Thanks Jenny.”

– I’m glad you worked it out and clearly, it was worth the effort, and your English muffins look perfect. Thank you!  –  jenny

Best Pan Pizza

I made these a few weeks ago…so easy and delicious.  A friend of mine who is a chef said they looked just perfect!  I pass your website on to the cooks I know.  LibraryLynn – Houston, TXHomemade English Muffins

 

Jun 7, 2020

A Birthday Gift From YouTube

Jenny Can Cook Youtube SuccessI never expected anything like this! When I made my cooking videos, it was just a hobby. I love to cook and just wanted to share my recipes in case some of my fans might be interested. I knew a lot of people didn’t even cook but it was still fun. I watched as the number of views continued to grow and my videos were soon discovered by the entire world. It was international! Comments and questions came in from 200 countries (where they use the metric system – I never planned for that).

Then the corona virus came and the whole world was quarantined at home and had to cook, and bake bread. My recipes are simple so people who have never cooked before and needed to learn started watching and they had questions. A lot of questions. I want to help and I try to answer as many as I can but it’s impossible to keep up. I’m doing the best I can so please understand if I don’t answer your question.

As timing would have it, the millionth subscriber signed up on my birthday today. Now that is a birthday gift I could never have predicted but it makes me so happy because it means that my simple home videos are helping people eat healthy home cooked meals and knowing I’m making a difference is the best gift I could have received. ❤️

Filed Under: General
22 Comments
Jun 4, 2020

Quarantine Cooking Photos (June 4 – 7)

So many people worldwide are 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

NANCY (from Canada) MADE MY NO KNEAD CIABATTA BREAD

“I absolutely love this bread. I have made it with all-purpose and I have subbed 1 cup of wholewheat for 1 cup of the AP flour. It is always delicious and keeps well for several days in a plastic bag on my counter. Wonderful texture and flavour. I turn on my oven light a little ahead of time and let it rise for 35 minutes in there. Then pull it out and heat the oven. Watch the video if it’s your first time and you will see what I mean.  It is so easy. ~ Nancy, Vancouver, B.C.”

– That does look really good. Thanks so much for sending the photo.  –  jennyEasy Ciabatta Bread

ATHENA (from Canada) MADE MY SIMPLE WHITE BREAD

“Greetings from Vancouver, Canada. Jenny, I just made your simple white ?. My kitchen smells heavenly!!! Thanks again for a great easy recipe. I brushed the tops with some melted butter to give it a glossy look. Hope  you are keeping well …..Athena.”

– I am definitely brushing melted butter on my next loaf! Thank you for your photo.  –  jennyEasy White Bread Recipe

VICTORIA (from Northern Ireland) MADE MY CINNAMON BUNS

“Hi. We’re in Lockdown in Northern Ireland and today I used your YouTube video to make cinnamon buns. They’re awesome! Thank you. ~ Victoria.”

– I love the progression photos – thank you so much for sending them across the pond.  –  jennyCinnamon Rolls EasyBest Cinnamon RollsHomemade Cinnamon Rolls

MANI MADE MY SOFT & CHEWY OATMEAL RAISIN COOKIES

“Jenny,  Your oatmeal cookie recipe is great. I added chia seeds, almond flour and all puRpose flour in equal proportion instead of just all purpose flour, and one egg. The cookies are great. My kids loved them.”

– Thank you. It’s good to know that this recipe is so adaptable.  –  jennySoft Healthy Oatmeal Cookies

CATHERINE (from Michigan) MADE MY NO KNEAD BREAD

“I’m sending a photo of the first loaf of bread I’ve ever made. Like everyone, I tried for weeks and weeks to get yeast with no success. In that time, I accidentally stumbled onto your website and started studying your articles. I can’t explain why I felt the NEED to make bread, but a week ago I finally did IT. Thanks for sharing your recipes and for your inspiration! ~ Catherine, Bloomfield, Michigan.”

– Congratulations on you first loaf and thank you for sharing your photo. –  jennyJenny Can Cook No Knead Bread

ATHENA (from Canada) MADE MY NO KNEAD BREAD

“Hello Jenny from Vancouver Canada. Today I tried out your Faster no knead bread. It did not rise as much as I thought it should but still turned out good . I will definitely make it again. It also has a sourdough bread like texture. Thank you.”

– Thanks for your photo. For a better rise, make sure your oven is thoroughly preheated as it depends on that first blast of extreme heat, but it looks perfect to me. –  jennyBest No Knead Bread

9-YEAR OLD OLIVIA (from Canada) MADE MY BRAIDED CINNAMON BREAD

“My 9 year old great niece, Olivia, made this delicious Braided Cinnamon Bread using your recipe, Jenny. Unfortunately, we didn’t capture a picture of the baked bread; it was devoured soon after being removed from the oven. Everyone loved it, isn’t she amazing!
Janice DeCoste Dartmouth, Nova Scotia.”

– Olivia, you go girl! ❤️ I am so happy to see you do such a fantastic job with my recipe. It’s amazing what you accomplished at just 9 years old.  I know your family is proud of you and so am I. Keep baking – it’s so much fun! A big hug from me! 🤗 – jenny

FEE (from China) MADE MY SESAME SEED HAMBURGER BUNS, BUTTERMILK BISCUITS & CINNAMON BREAD

“Hello from Beijing! Dear Jenny, I have baked your whole wheat bread and burger buns countless times after moving to China, and even more so during the pandemic situation because we weren’t stepping out to go to the bakery even! They turn out soft, moist and super yummy every single time! I also frequently make your easter bread and cinnamon raisin braided bread, it’s the perfect complement to my morning tea!! Thanks for your foolproof recipes!! Attaching pics of your sesame seed burger buns, buttermilk biscuits which I made with spinach in white sauce and your lovely cinnamon bread! Regards, Fee.”

– I am beyond excited to see my recipes in China!!! You are so kind to take time to send all of these photos. Thank you very much!! ❤️ jennySesame Seed Burger BunsHomemade Hamburger BunsJenny Can CookCinnamon Raisin Bread

“SUGARSWEETS” MADE MY NO KNEAD CRUSTY ROLLS

“So easy and so yummy! Thank you!!”

~Thank you for the photo. The rolls look good! – jennyHomemade Crusty Rolls

May 31, 2020

Quarantine Cooking Photos (June 1 – 3)

So many people worldwide are 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

CHARMAINE (from Australia) MADE MY BAKED ZITI

“Hello Jenny, Charmaine from Australia. Easy baked Ziti but with black beans  . Yummy thankyou. #carona cooking.”

~I’m so excited to see you in the photo! And baked ziti is one of my favorite dishes. Thank you so much!! ❤️ – jennyEasy Baked Ziti

JODY (from Washington) MADE MY EASY GRANOLA

“The first time I made this granola, I was definitely a little gun-shy, or I should say oven-shy. I thought it was really good and so did my grandkids, and we finished it all up. When I looked up the recipe to make a second batch and saw the photo of Jenny’s, I realized how ANEMIC (not toasted enough) my first batch was. Even though it was good, you are right Jenny; the extra toasting in the oven really makes it so much better. I feel Vindicated! Here’s my afternoon delight– blueberry and banana yogurt parfait with the best granola in the world! ❤️”

~You are so right about toasting it really well. Your serving method definitely beats mine (in a bowl with milk 🥛). – jennyEasy Recipe Homemade Granola

DULCE (from Spain) MADE MY NO KNEAD BREAD

“Hi Jenny, I’m Dulce  from Girona, Spain and this is my no knead bread I baked following  your delicious recipe I’ll make it again.”

~It turned out really well. Thank you for you photos! – jennyJenny Can Cook No Knead BreadDutch Oven Bread Easy

ANGIE (from Canada) MADE MY DARK CHOCOLATE FUDGE BROWNIES & NO KNEAD CRUSTY ROLLS

“Hi Jenny, It’s me Angie from Toronto. Today I made 2 pans of these brownies though it is my first time of doing them.  They turned out good; and that’s why I reserved for myself these in the plate. I know they’ll be gone in an instant.  Thank you once again for the wonderful recipe.”

~That’s a lot of brownies for one sitting!! ? I’m glad everything turned out and thank you.  – jennyEasy Healthy Brownies“Thinking that my oven is still hot as I just finished baking the dark chocolate fudge brownies, so i thought of making these crusty rolls.  You were right Jenny, not only they were crusty when they came out of the oven, but even the next day , they were even crustier after we toasted them.  We all finished them .  Thanks again for the crusty recipe. ~ Angie.”Easy Crusty Rolls

VICKI (from South Africa) MADE MY NO KNEAD CRUSTY ROLLS

“Hello Jenny. I am loving your site, all the way from Cape Town during Lockdown Level 3. Thanks.I made your No Knead Crusty Rolls with sesame and linseeds.  Turned out delicious. Next, your sesame seed hamburger buns and crusty bread (but in the oven, hope it works). Best wishes and stay well and safe. ~ Vicki.”

~They look wonderful! I may never make mine plain again. Thank you for taking time to send your photos.  – jennyJennyCanCook_Crustyrolls_provedJennyCanCook_NoKneedCrustyRollswithseeds

COLMAN MADE MY NO KNEAD BREAD

“Love, love, love!  I was going to make a stew and wanted fresh bread.  I saw your recipe, and It WAS quick, easy, and delicious. Perfect for our dinner.  Thank you, Jenny!”

~Thanks for your photos and I agree this bread is the best thing to serve with stew. – jennyFaster Dutch Oven Bread

BARB (from Georgia) MADE MY BOSTON CREAM PIE, CINNAMON ROLLS & CINNAMON RAISIN BREAD

“Hello, Jenny! I know this will seem as though I only make your sweets and breads – but I’ve also made lots of other stuff, but I just didn’t take photos! For instance, I’ve made your Meatloaf a BUNCH of times, but never took any photos. Maybe next time? haha! Anyway, here are some photos of your recipes I’ve made, Cinnamon Raisin Bread, Boston Cream Pie (LOVE LOVE LOVE this so I don’t make it often!), and yesterday I made your Cinnamon Rolls for the first time. I used a quick Orange Glaze instead of your Vanilla; just 1 C confectioners sugar, zest of 1 orange and the juice of 1 orange! Thank you SO much for all of your marvelous recipes and videos! Stay well and keep ’em coming! Best Regards, Barb Arden, Valdosta, GA.”

~Wow! Thank you for all these great photos! I’m with you on the Boston Cream Pie  – I love it too. ? – jennyBoston Cream PieBest Cinnamon RollsEasy Cinnamon RollsCinnamon Raisin Bread

MILLY (from The UK) MADE MY FASTER NO KNEAD BREAD

“Hi Jenny. My name is Milly Woodard from Wiltshire in the UK. I made your No Knead Bread today in a Le Creuset casserole in my Aga. So delicious and crusty with a pillowy soft middle. Can’t stop eating it!”

~It looks good! I’m so glad you like it and thank you for sending your photo all the way from England! – jennyFast No Knead Bread

VANESSA (from Brooklyn) MADE MY CINNAMON RAISIN BREAD

“Here’s my pics,  it was delicious! ~ Vanessa from Brooklyn,  NY.”

~That is a perfect swirl and looks so good. Thank you for sending these photos. – jennyCinnamon Raisin Bread EasyHomemade Cinnamon Raisin Bread

ELLA MADE MY NO KNEAD CRUSTY ROLLS

“From this morning. Thank you, they are delicious!”

~They look terrific. Thank you for your photo. (I love these rolls for breakfast!) – jennyEasy Crusty Rolls

RINA MADE MY CINNAMON ROLLS

“First time ever that I bake Cinnamon Rolls…. It was DELICIOUS!!!  THANK YOU!!!”

~They look really good. Thank you so much for your photo. – jennyBest Recipe Cinnamon Rolls

ANOM MADE MY NO KNEAD BREAD

“Hi Jenny. Tried Your recipe. It is crusty on the outside ? Baked using pyrex and baking Paper. Unfortunately some paper Stucked on the bread. Will try again without baking paper. The bread looks good though.”

~Thank you for your photos. If you can find a better quality parchment paper (mine is Reynolds) it won’t stick, but your loaf still turned out great! – jennyDutch Oven BreadFast No Knead Bread