With summer approaching, I’m using my toaster oven more for baking. This time I tried my no knead crusty rolls and WOW – they turned out beautifully! I set the toaster oven to 450, just like my big oven, and just used a smaller baking pan (9 by 13 inches). These rolls don’t spread much so I was able to bake all eight at one time. I plan to make them this way all the time.
As soon as they cool, I freeze these rolls. I find that putting the frozen rolls directly onto my toaster oven rack at 325 for about 10 minutes makes them super crusty, even more than when they’re first baked. It’s a win-win: Less oven use, and even crustier rolls. I love these rolls with salad, with soup, and sometimes I eat a roll,,, with another roll. 😋 Click here for the recipe.
I so appreciate all the photos you send me. Please say where you’re from and you can 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: MyJennyRecipe@gmail.com
**DON’T FORGET TO ATTACH YOUR PHOTO**
DIANA MADE MY PIEROGI
(no message)
– Thank you so much for your photo and you did a great job – they look perfect! – jenny
NAMITHA (from India) MADE MY SIMPLE WHOLE WHEAT BREAD
“Dear Jenny, I’m from India. I have been looking for a recipe for a good recipe for whole wheat bread and came across this on YouTube. My children enjoyed this one! I’ve tried your other recipes for eggless chocolate cake and Polish potato pancakes. Thank you so much for all the recipes! ~ Namitha.”
– My bread is in India!! Thank you for sending your photo and I love that beautiful plate! – jenny
LEVENT MADE MY NO KNEAD BREAD
“I made your recipe using white whole wheat flour, leavened in ziploc bag and result was still amazing. We love denser bread and this was a little denser. In the picture one baked, one going in. ~ Levent.”
– Thank you so much for the great before & after photos. – jenny
I really appreciate all the photos you send me. Please say where you’re from and you can 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: MyJennyRecipe@gmail.com
**DON’T FORGET TO ATTACH YOUR PHOTO**
COLLEEN MADE MY NO KNEAD BREAD
(no message)
– I appreciate your photo. It looks great! – jenny
ROY MADE MY NO KNEAD BREAD
(no message)
– Thank you for your photo. I love those crispy edges! – jenny
STEVE (from the UK) MADE MY CHOCOLATE CHIP LOAF CAKE
“Hi Jenny Steve from the UK i,em 67 years young and this is my 2nd cake i have ever made . I put in extra cherries and Cooked it in a halogen oven. It came out tasting Very very nice, Thank you for the Recipe.”
– It’s so exciting to see my cake in the UK! It looks delicious and I very much appreciate your photos. – jenny
ANNE MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi. Brilliant recipe. I doubled. Proofed one in banneton other in regular Loaf pan. 36 minutes to bake to perfectly done ar 209 degrees.”
– Thank you for your photo. They turned out beautifully! – jenny
DAN USED MY 20-MINUTE PIZZA DOUGH TO MAKE HIS PIZZAS
“Some pics to go with the pizza dough.”
– Wow, those look delicious! Thank you for taking time to send these great photos. – jenny
MARLENE (Domestic Diva) MADE MY 2-HOUR NO KNEAD “BREAKFAST” BREAD
“Made your 2-hour No Knead loaf, which I’ve made several times, but decided to experiment today. Added a large handful of Gerbs Super 5 Dried Fruit Mix, another handful of Anthony’s Organic Pumpkin Seeds and approximately 1 1/2 TBLS organic honey. After the 1 hour rest, followed directions, but formed into a loaf and rested on parchment paper in an oblong tinfoil pan. I then baked it in my clay loaf baker with lid (amazon.com). My husband and I agreed it’s the best “breakfast” loaf ever! It rose and baked so beautifully that I took a picture and sent it to you.Thanks for this incredible, versatile, forgiving recipe!”
– That sounds incredible, and perfect for breakfast. Thank you. – jenny
I found some beautiful organic blueberries yesterday and I put the whole box into this gorgeous loaf! 🫐 Has anybody noticed that blueberries aren’t really blue? They’re kind of purple. Whatever color they are, I love this loaf so much, not just for the lightly sweet taste, but for the health benefits of the berries. The deep hues are what fills blueberries with so many nutrients. Don’t just take it from me. WebMD says:
“Packed with antioxidants, blueberries are also high in potassium and vitamin C. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory. Inflammation is a key driver of all chronic diseases.” I hope that motivates you to make this delicious lemon blueberry loaf. Click here for the recipe and don’t skimp on the berries!
Receiving your photos always makes my day. Please say where you’re from and you can 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: MyJennyRecipe@gmail.com
**DON’T FORGET TO ATTACH YOUR PHOTO**
YOLANDA MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“Look at this beautiful bread. It is perfectly made.”
– I couldn’t agree more… it is perfectly made. Thank you. – jenny
PRECIOUS (from Jamaica) MADE MY QUICK & EASY CHOCOLATE CAKE
“Hi Jenny, I made your quick and easy chocolate cake with vanilla and chocolate frostings. I decided to make my frostings vegan. I used almond milk and vegan butter (I made the vegan butter myself). My husband and mother-in-law can’t get enough of it. By the way, I’m from Chicago, but live in Jamaica, West Indies. ~ Precious Harrison.”
– It’s two cakes in one – I love this! Thank you for the photo. – jenny
SOBIE (from Jamaica) MADE MY HAMBURGER BUNS
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– I’m so excited to see my buns all the way in Jamaica! Thank you. – jenny
KENDRA MADE MY QUICK & EASY CHOCOLATE CAKE + LEMON BROWNIES
“I went all in and made the Chocolate Cake AND the Lemon Brownies. They turned out so good and the recipes are easy peasy! Thanks for sharing!”
– You picked two of my favorites. Thank you for the photo. – jenny
FRANK MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny, I want to say thank you for reviving my love of baking. Years ago, I used to bake every weekend, but life & laziness got in the way. Your recipe got me rolling again, baking on the regular, and now I am writing a recipe book of my family’s recipes. Thank you so much…”
– Wow! That is a gigantic and fabulous loaf of bread! Thank you for sending this in, and I love that you are documenting your family recipes. I encourage everyone to do the same. – jenny
I LOVE LOVE LOVE receiving your photos. Please say where you’re from and you can 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: MyJennyRecipe@gmail.com
**DON’T FORGET TO ATTACH YOUR PHOTO**
T CANETTI MADE TWO OF MY BREADS
“Love your bread recipes made two kinds so far.“
– I love it! They turned out perfectly. Thank you. – jenny
JENNY R. MADE MY NO KNEAD BREAD
“I tried to leave a comment on your no knead bread, but it wouldn’t go thru. This was my second attempt at bread making and it turned out just like your picture! A real confidence booster. Thank you!“
– That’s a great result and such a beautiful crust. Thank you. – jenny
PAT MADE MY NO KNEAD RYE BREAD
“Thank you, Jenny.“
– Thank you for taking time to send this. The Polish girl in me loves rye bread! – jenny
SHARON MADE MY NO KNEAD BREAD
“My first loaf!! Easy peasy! Thank you!“
– That’s an amazing first loaf! I can almost hear that crust. Thank you. – jenny
BARBARA MADE MY FALL-OFF-THE-BONE RIBS
“I found your rib recipe when I was making your 2 hr. Bread. Omg the best rub and falling off the bone pork ribs! I love ribs but never found a recipe that worked for me. ( and I have been making ribs for over 50 years) I do not use chili powder in your rub but use about 1/4 tsp. Of cayenne pepper instead. My husband and I both love this recipe. Thank – you Jenny.“
– Thank you for your photo but there appear to be some ribs missing! 😀 – jenny
BEV (from Canada) MADE MY SWEET POTATO CHOCOLATE CAKE
“Hi Jenny – Yay! I was so happy to read there’d been a problem with submitting photos to your website because I thought it was just me! I’ve been continuing to plow through your amazing recipes and have just been sharing my photos with friends. This morning I made your Sweet Potato Chocolate Cake, which is one of our favourites, and couldn’t resist decorating it for spring. So here’s a photo! ~ Bev from Canada.“
– It’s beautiful! I love the flowers, and this is also one of my favorite cakes. Thank you and welcome back! –jenny
LISA MADE MY BLUEBERRY COFFE CAKE
“Hi Jenny, Your recipe for Blueberry Coffee Cake was sooo good and very easy to make. I didn’t have buttermilk and didn’t want to buy a whole container for just one recipe so, I used one cup of milk and one tablespoon of vinegar. The cake was light and fluffy and delicious! I’m looking forward to making this again for our Sunday morning ‘coffee and’.” Blessings, ❤️ ~ Lisa.“
– Your topping looks so good! Thank you for sharing your photo. – jenny
DMR MADE MY FASTEST NO KNEAD BREAD
“Always amazing!“
– Thank you for your photos. That crust looks fabulous! – jenny
WAYNE (from South Africa) MADE MY QUICK & EASY CHOCOLATE CAKE
“Hi Jenny, I have watched most of your videos. I just love your enthusiasm and simplicity. I believe anything that takes longer than 30 mins to make is not worth it. I made your Chocolate Cake. I am very fussy because I don’t like eggs and too many chemicals. and just look at the photos. PERFECT. I used Extra light Olive oil instead and used lemon juice.
PS: Your ‘What I cooked today” Section is outdated. Sincerely, By: Wayne from Johannesburg, South Africa.“
– That looks SO DELICIOUS! Thank you for taking time to send these great photos. I’m so excited to see my cake in Johannesburg!! – jenny
NANCY (from Wisconsin) MADE MY DARK CHOCOLATE FUDGE BROWNIES
“First time I ever found your site and tried this recipe. Tastes great! Thanks for sharing, ~ Nancy, Wisconsin.“
– Thank you for your photo. This is exactly how mine look – dark and delicious! – jenny
DON (from Delaware) MADE MY NO KNEAD CRUSTY ROLLS
“Jenny, Made these for the first time and I love them. Thank you! ~ Don Mills Jr., Millsboro DE.”
– I just made some myself today. They’re not as pretty as yours, though. Thank you for the great photo. – jenny
SUSAN (from Maine) MADE MY NO KNEAD BREAD
“Came out so great. ~ susan higgins – Augusta, Maine.”
– That is a great looking crust. Thank you for your photos. – jenny
NEW RECIPE: Finally! A new recipe! I know!👨🍳 I hesitated to post this Chicken Jambalaya recipe because it’s not authentic and it’s sort of plain but I love it so much I’m posting it anyway. I’ve been making it a lot lately because it’s fast, healthy, and not spicy since I use my own homemade seasoning mix. The whole thing takes 45 minutes to make and I sometimes include shrimp, so there is a variation for that in the recipe. Most people use Andouille sausage in Jambalaya but I don’t care much for sausage yet this jambalaya still has plenty of flavor. These days I’m always looking to my one-pan meals when I’m busy and this is my newest addition to that list. For a Creole recipe that’s quick and easy, and healthy, and not spicy, give it a try. Click here for the recipe.
My thanks to everyone for sending in your photos of my recipes. Please say where you’re from and you can 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
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
BETH’S GRANDDAUGHTER (from Canada) MADE MY CHOCOLATE PUDDING
“Hi Jenny, My granddaughter is watching you make chocolate pudding while she was eating lunch and then she made it for a treat. After making chocolate pudding in the sandbox she asked to make the real thing. It was so delicious and we forgot to take a finished photo. I have to say Jenny I have so enjoyed your recipes and especially baking without butter section. And now I am addicted to the bran muffins too and use whole wheat pastry wherever I can. I could send you numerous pics since I take many food photos for reference. Another time.
I did have a question about flour weights. I bake sourdough bread from wild yeast only so I’m a bit of a weigh scale snob. 😉 I am from Ontario so i know US and Canadian flours do not weigh the same. I prefer to weigh and for certain recipes i have used the Candian weight. 150 grams/ 1 cup. Thats for white flour. I adjust to whatever flour Im using. Should I follow this rule for all the baking recipes? Ive had the burger buns turn out a bit heavy I would say. Sincerely,
Beth Stewart.”
– What a joy to see this darling little girl cooking! I hope she enjoys a lifetime of fun in the kitchen. Thank you for sharing these adorable photos and tell her congratulations on such as good job! – jenny
p.s. I’m from Ontario too but did not realize that these flours don’t weigh the same. For other baking besides bread, I suggest trying less flour, no more than 130 grams per cup – see my metric chart above. I hope that helps.
KATHY MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny, It is the best bread recipe I have made so far. Thanks, Kathy 😀”
– That looks great and beautifully tall. Thank you. – jenny
BEATA (from Slovakia) MADE MY NO KNEAD BREAD
“Hi Jenny, This recipe for the bread is my favorite. Comes out perfect every single time. I have served it with Hungarian goulash soup today. Regards, Beata (from Slovakia) 😀”
– I’m so happy to hear from you all the way from Slovakia! Thank you for taking time to share your delicious photos! – jenny
CLARIBEL MADE MY NO KNEAD BREAD
“I don’t have a dutch oven and used instead a stainless steel bowl and aluminum foil cover. I turns out good just as described in your video and recipe. Thank you so much for making it easy. Indeed this bread is very forgiving 😀”
– This is really helpful for people with no Dutch oven. They can see for themselves that you don’t need a Dutch oven to make this fabulous bread. Thank you! – jenny
LORI MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“My daughter and I tried you quick method, skipping the extra 15 minute rise time. Wow! Just wow! It smells so good in the house and the bread is beautiful! Thank you so much for the recipe!”
– Thank you for your great photo. I agree it is a beautiful thing! – jenny
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
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
JASMIN (from Alaska) MADE MY NO KNEAD BREADS
“I just left a review, but I’ll tell you again! I am so thankful for this recipe. My family loves it, and we can add things to it and change it up, and it always turns out great, as long as we stick to basic measurements. ❤️ We’re a military family, stationed in Alaska. Costs are so high here. Just baking your own bread helps offset some of those costs. I have to say I came across this recipe, when I was searching for a good crusty bread. We love your ribs, so I came to your page to look, and won the jackpot 😀.”
– They all look fabulous and thank you for sharing the details.– jenny
“This was a multigrain. I swapped out one cup of flour for whole wheat flour, and added a combined ½ cup of various seeds.”
“This was a regular plain (stick to the recipe) white bread.”
“This one had ¼ cup pumpkin seeds added.”
CYNDI MADE MY CRISPY FOCACCIA
“Made your crispy focaccia- sooo good & easy too! I topped with crushed rosemary and fresh basil and green onions. So delish! Wish you had an Instagram account where I could tag you!”
– Thank you for the photo and for the inspiration to add other toppings.– jenny
AMY MADE MY NO KNEAD BREAD
“Thank you for being such a wholesome, sweet and funny individual. I used to watch your talk show and have been so happy to see that you make cooking YouTube videos. I am not the best cook but your sweet videos have given me confidence and for that I appreciate you. I hope that you are doing well these days. You don’t know it but you’re my “chosen” aunt (meaning that we are not related at all but you exemplify every aspect of an amazing aunt and honestly most people would probably love to have you as their aunt). Thank you for making cooking enjoyable and for being you. Your fan, Amy Smith.”
– What a beautiful crust! Thank you for starting off the month with this great photo (and for being a fan).– “aunt jenny”
– 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
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
SUE MADE MY CHRISTMAS COOKIES INTO SPRINGTIME COOKIES
“Getting ready for spring so I made your awesome Christmas cookies with my cookie press. Butterflies and sun flowers with spring time sprinkles! 😀❤️ Sue.”
– Hi Sue! What a great idea so we don’t have to wait until Christmas for these classic favorites. Thank you for the photo. Now try to eat just one! 😋 – jenny
MARY (from Wisconsin) MADE MY DOUBLE CHOCOLATE BISCOTTI
“Dear Jenny, Here is a photo of the biscotti I made last week using your Double Chocolate Almond Biscotti recipe. In a pinch, walnuts or macadamia nuts are an easy substitute for the almonds. Back in the 1990’s, I worked for a Milwaukee, Wisconsin television station that carried your talk show. The years go by so quickly. Thank you for sharing your talents with so many people! ~ Mary Milanowski, West Allis, Wisconsin.”
– They look exactly like mine but may be even better if you used macadamia nuts. Thank you for this photo. – jenny
LISA (from South Dakota) MADE MY HOT DOG BUNS
“Love these buns! So easy, fast and delicious! Thanks for sharing this recipe! ~ Lisa Williams, Yankton, SD.”
– Thank you for this amazing photo. The sheen and the seeds look fabulous! – jenny
GORDANA (from Canada) MADE MY FASTER NO KNEAD BREAD
“Hi Jenny my name is Gordana and thank you very much for wonderful recipe that works every single time. Regards from Montreal Canada.”
– That is a beautiful crust. Thank you for your photo. I used to live in Montreal (NDG). 🇨🇦 – jenny
JON (from New York) MADE MY 20-MINUTE PIZZA DOUGH & SIMPLE WHOLE WHEAT BREAD
“Dear Jenny, I followed your recipe and made the 20-minute pizza dough in the stand mixer. The dough was so tender and delicious! It was so good I made it two nights in a row. I made my pizza on a 12-inch cast-iron skillet. I have made your simple whole wheat bread a few times now. It comes out perfect every time. My daughter called and wanted to stop by for dinner with a friend. I whipped up the recipe and it was ready in 90 minutes to go with our minestrone soup. ~ Thanks! Jon Lavelle, Adams, NY.”
– I can see why anyone would want to come to your house for dinner. That pizza looks so good and the bread is amazing. Thank you so much for your photos! – jenny
TABATHA (from Tennessee) MADE MY CINNAMON RAISIN BREAD & WHOLE WHEAT BREAD
“Cinnamon tunnel bread & fresh whole wheat bread – Thank you, I enjoyed watching your video and making these with you! 😀 I am from Knoxville, Tennessee.”
– They both turned out beautifully! Thank you for the great photos.– jenny
JON (from New York) MADE MY WHOLE WHEAT BREAD INTO A RYE LOAF
“Dear Jenny, My family and I really enjoy your recipes and videos. I used your simple whole wheat bread recipe and substituted rye flour for the whole wheat + caraway seeds. It came out perfect and was delicious. Thanks! ~ Jon Lavelle, Adams, NY.”
– What a great idea! And it looks terrific. I always use caraway seeds with rye bread but I never thought of using this recipe. I will definitely be trying your version. Thank you. – jenny
PAUL (from the UK) MADE MY NO KNEAD BREAD
“Hi Jenny, Many thanks from over the pond for your fantastic videos on YouTube and your easy to follow recipes its got me baking 🙂 All the best, Paul from the UK.”
– Thank you so much. It’s so exciting to see this photo all the way from the UK. – jenny
With summer approaching, I’m using my toaster oven more for baking. This time I tried my no knead crusty rolls and WOW – they turned out beautifully! I set the toaster oven to 450, just like my big oven, and just used a smaller baking pan (9 by 13 inches). These rolls don’t spread much so I was able to bake all eight at one time. I plan to make them this way all the time.
