JennyCanCook

Jun 1, 2021

Your Photos (June)

My favorite thing is seeing pictures 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

MY APOLOGIES FOR SOME OF THE PHOTOS BELOW BEING SO LATE TO POST. THE EMAILS WERE TEMPORARILY LOST AND I JUST FOUND THEM… SORRY!

TERESA MADE MY MAKOWIEC

“Hi Jenny,  thank you so much for sharing your recipe for poppyseed roll.  I made it and my family loved it.”

– Your swirl came out perfect and I’m glad it was a hit. Thank you for the photo. –  jennyPoppy Seed Roll

VICTORIA MADE MY BRAIDED CINNAMON RAISIN BREAD

“My daughter and I made your recipe today.  She loved it.”

– Thank you for your photo. I love love love this bread too! –  jennyCinnamon-Raisin-Bread

CHARMAINE (from The Netherlands) MADE MY WHOLE WHEAT BREAD

“I doubled the recipe (except the yeast and salt) and used amounts of whole wheat, white spelt and AP flour as I had available. This was the easiest bread recipe I have ever worked with!  I have been baking bread for the last 10 years. I only use store bought when in a pinch. You can imagine I’ve tried a lot of recipes, over the years. I’d finally settled on a very popular (Allrecipes) recipe. Though the flavor  of that bread is good and it’s full of grains, it’s very time consuming and my results have not been consistent. So, I searched and saw the pic of your bread and, it looked so perfect, I decided to try it. I followed the recipe but added a variety of grains and seeds. This is the best rise I have ever gotten (looks exactly like the picture) and the loaves are so flavorful. The texture is perfect. Absolutely delicious! Needless to say, this is a keeper and will be my recipe of choice, going forward. Thank you for the wonderful, perfect recipe! ~ Charmaine S., The Netherlands.” 🇳🇱

– Your variation sounds really good. Thank you for the photo and for sharing your details. –  jennyJenny Can Cook Wheat Bread

MIL (from Canada) MADE MY LEMON MERINGUE PIE

“Hi Jenny I made your lemon pie on Sunday and boy was it good. So simple and easy to make my family thanks you too. They just loved it. I love anything lemon and the lemon filling was just right. Also I just wanted to thank you for writing such simple recipes that are very easy to follow. I love how you leave a space between ingredients that go together. It makes it so much easier to follow. Thanks for sharing your recipes.  You are a true gem. ~ Mil from Woodbridge.”

Thank you for another (lemon recipe 🍋) photo. Your pie and crust look great! –  jennyLemon Meringue Pie from Scratch

SANDY MADE MY EASTER BUNNY BUNS

“Hi Jenny .. just thought you might like to see how cute your recipe came out! My grandchildren absolutely loved them! I really enjoy your recipes and your wonderful personality.  Thank you… Sandy C.”

They are so cute and of course it doesn’t have to be Easter to make these cute buns. Thank you for your photo. –  jennyHomemade Bunny Buns

CINDY (from Trinidad) MADE MY NO KNEAD BREAD

“Hi Jenny..your bread was so easy to make and turned out fantastic ! Stay safe, Cindy from Trinidad.”

That’s a beautiful loaf and all the way from Trinidad!  Thank you so much. –  jennyBest No Knead Bread RecipeJenny Can Cook No Knead Bread

SARAH (from West Africa) MADE MY ONE BOWL YELLOW CAKE

“Dear Miss Jones, I wanted to share not only my picture of your One Bowl Yellow Cake, but also the story behind my making it. Since January, I have been in West Africa on a mission trip. I work a good deal in the kitchen and needed a simple cake recipe, preferably without butter, (we don’t have that around much), without a lot of eggs and which wouldn’t change too much if I used another flavor than vanilla (which we don’t have). Your oil cake was perfect. We were wanting a cake with Malibu rum, so I replaced the vanilla with that. I doubled the recipe to make it two layers, but had to do one 8″ and one 9″ layer, since we only had one of each size pan — you get creative in Africa! For the bottom (9”) layer, I placed sliced bananas in the bottom of the pan before I poured in the batter.

They turned out fabulously! Not perfectly shaped (from using parchment paper instead of grease) and one was a little slanted (the oven is gas, so who knows what happened), but they were so light and spongy! (Our baking powder cones in packets here and I wasn’t sure how much was in each one; I put two in the batter, so maybe that’s why they were so light!) The bottom of the 9″ layer turned into the middle of the cake; I brushed the layers with more Malibu and made a flour frosting, again with the Malibu, to cover it, and decorated it with more sliced bananas. I wanted to make a coconut-flavored sugar glaze to drizzle around the edges, but it turned I sugar, so I broke it up and sprinkled it on top. Yesterday, I made it again, this time with strawberry flavoring, strawberry frosting, and chocolate hazelnut spear and caramelized bananas between the layers. Two pictures are attached; thank you for your fabulous recipe, which can even be made in the rainforest! Sincerely, Sarah McDonald.”
What a great story! Thank you for sharing it along with these wonderful photos!  –  jennyJenny Can Cook Yellow CakeEasy Yellow Cake Recipe

JOANNE MADE MY NO KNEAD CIABATTA BREAD

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Thank you for your photo. It turned out beautifully. –  jennyNo Knead Ciabatta Bread

VICKI S. MADE MY NO KNEAD CRUSTY ROLLS

“Hi Jenny, Love your recipes and have made several so far!  I have just put your Crusty Rolls in the oven withe ‘Everything but the Bagel Sesame Seasoning’ on them with egg wash. And I’m so excited to try one!!! I’ll include a picture when they’re hot out of the oven.:) Thank you!”
Thank you for this photo. I’ve seen quite a few people use this seasoning on my breads. –  jennyHomemade Crusty Rolls

SHEINAGH MADE MY PACZKI

“I made these today and Oh My! This recipe is excellent. I don’t have a piping bag yet so I sliced the bun 2/3rds through, put strawberry jam inside then a pile of fresh whipped creme. They remained me of the creme buns  of my youth, when I was a child in Australia. I now believe that the Polish bakers must have started the creme bun craze there. Delicious. I will not be needing supper.”
You might want to skip supper tomorrow too! 😀 Wow! They do look amazing! Thank you for the photo. –  jennyJenny Can Cook Paczki

JIM MADE MY HASH BROWNS

“Hi Jenny.   Your recipe worked great!”
– They look perfect. Thanks for your photo. –  jennyCrispy Hash Browns

LINDA MADE MY PUMPKIN BARS

“Used roasted butternut squash in place of pumpkin purée. Delicious and very moist.  Love the small size, fits into our life better than a big cake.”
I make this all the time because it freezes really well. Thank you. –  jennyEasy Pumpkin Bars

VICKI R. MADE MY CHICKEN POT PIE

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Thank you for the photo and that’s some beautiful crust work! –  jennyEasy Chicken Pot Pie

MIL (from Canada) MADE MY LEMON BROWNIES & NO KNEAD BREAD

“Hi Jenny. Greetings from Woodbridge, Ontario again. Not sure if I sent you these photos but I thought I would share them with you.  I made your lemon brownies  to great reviews and also your no knead bread.  I added cubed pieces of cheddar cheese and it was amazing.  Your recipes are so simple and easy to make and the taste is out of this world.  Thanks again for sharing.”
I love seeing photos from my home province. Thank you so much! –  jenny (London, ON 🇨🇦)Lemon Brownies Jenny Can CookDutch Oven Bread Jenny Can Cook

LINCY MADE MY CINNAMON ROLLS

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Thank you for your photo but it looks like there’s one missing… hmmm… 😉 –  jennyJenny Can Cook Cinnamon Rolls

ELACUNA MADE MY WHOLE WHEAT BREAD

“what if i want to make 2 loaves? do i have to double the recipe even tre yeast? thanks for sharing your recipe. we love it.”
I have never doubled the recipe but others have. Please look through the recipe comments for answers and thank you for your photos. –  jennyJenny Can Cook Bread

MARY MADE MY SESAME SEED HAMBURGER BUNS

“thanks Jenny 💕”
They look good! Thank you for the photo. –  jennyEasy Homemade Hamburger Buns

YI LIN (from Malaysia) MADE MY NO KNEAD BREAD

“The first two pictures are the unsuccessful ones. The second two are the good ones. I tried this a few times and got very wet dough and uncooked interiors. Then I changed the water-to-flour ratio to 80% and I got it! Bubbles after the first proof, drier and easier to handle dough, air pockets and dry inside the bread after cooked and cooled completely! I live in Malaysia so the flours I get are of different compositions. The all purpose flour here has very low protein content, about 9% and bread flour is higher. So I mixed the both. I put about 70g all purpose and 290g japanese bread flour with 288 ml water. To improve the bread taste, you can leave the dough longer (4 hours) in room temperature (here is about 32 Celsius). I discovered this coincidentally. Happy that I managed to make a bread from scratch! Thanks! I have enjoyed this bread making challenge. Best regards, Yi Lin.”
Success! You’ve shown people the rewards of perseverance and by sharing your details, you are helping others along the way. Thank you! –  jennyJenny Can Cook BreadBest No Knead Bread Recipe

BERNIE MADE MY HOT DOG BUNS

“Hi, Jenny.  Long time fan.  My wife says I like you better than I like her.  On some days, I must say… well… never mind. I made your hot dog buns this weekend.  I ran out of eggs so didn’t do the egg wash.  They didn’t look as pretty as yours but they were delicious. I used them to make Connecticut (aka “hot”) lobster rolls, which we much prefer to the cold lobster rolls with mayo dressing. Anyway, the rolls were perfect for these!”
I’m calling these “Lobster Dogs.” 😀 It’s good to know these hot dog buns are not just for weenies! –  jenny
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

May 24, 2020

I Made Apple Pie

Apple Pie Jenny Can CookIt’s just so good! I wanted something special for the holiday weekend and decided on my homemade apple pie. I bought six large Granny Smith apples and this time I cut the slices a little smaller, about 3/4-inch thick. Someone had mentioned that the apples weren’t cooked enough so slightly smaller pieces worked out just fine. And of course, I always use my easy oil crust, using avocado oil.

Most of the time I brush the crust with milk but I had whipping cream on hand and used that before sprinkling the top with sugar. I didn’t see much difference from using milk. You can’t buy an apple pie anywhere that even comes close to homemade. Serve an apple pie and you’ll find you have more friends & family than you realized! ? Click here for the recipe. – Jenny Jones

May 18, 2020

Better Blondies

Dark Chocolate Chunk Blondies

I’m always looking for easier ways to cook and bake and now my blondies are even easier to make, and a little healthier. I’ve been replacing chocolate chips with dark chocolate chunks in most of my baking because dark chocolate (70% cacao) has health benefits. I chop up some of a dark chocolate bar and they are now my chocolate chunks for baking. (I like Lindt 70% bars)

My blondies are now super easy to make, using only 3 tablespoons of butter, lots of dark chocolate chunks & toasted nuts, and you can even use some whole wheat pastry flour (if you can find it!)

Click here for the recipe. – Jenny Jones

Filed Under: Sweets
1 Comment
May 2, 2020

Make Healthier Sandwich, Hamburger and Hot Dog Buns

Healthy Sandwich Buns

I love these soft, whole wheat buns. This is the exact same recipe as my simple whole wheat bread but it’s shaped into buns and it’s faster than the loaf. If you’re a fan of my whole wheat loaf, you must try making these buns. It’s a quick and easy recipe that takes only an hour from start to finish. With summer coming and burgers about to be made on the grill, you can now have a healthier option for hamburger buns. As for sandwiches, it’s always a healthier sandwich when you use whole wheat bread.

These rolls are so soft, you might forget they’re whole wheat but if you’re not a fan of whole wheat… no problem. These turn out just as well using my simple white bread with egg recipe. Either way, these are quick, easy and delicious buns for healthier sandwich and burgers. Click here for the recipe.

Homemade Hot Dog Buns

And here are my hot dog buns, made from the same recipe, only made into long buns. They are also soft, whole wheat buns for a healthy alternative to store bought buns. I tried store bought whole wheat hot dog buns and they were terrible – dry and heavy. These are light as a feather but again, if you want to make them white, just use my simple white bread with egg recipe. But since my soft whole wheat loaf is so popular, I hope you’ll try these healthier whole wheat hot dog buns. Click here for the recipe, – Jenny Jones

Apr 21, 2020

My Lemon Brownies – Gluten Free!

Gluten Free Lemon BrowniesGood news for gluten free cooks! I was finally able to get the flour some people have mentioned in their comments and I tried it out with my lemon brownies. They turned out great – I saw no difference in taste or texture. This recipe is exactly the same as my regular lemon brownies only with swapping the regular flour for Bob’s Red Mill 1 to 1 gluten free baking flour. (This is not a paid endorsement, just a way to share a good recipe that’s gluten free.)

I have only made this recipe with this particular flour and can’t say how it will work with other gluten free flours so it you try it with a different brand of gluten-free flour please comment here on your results. I’m really happy to be able to share this very easy and very popular recipe for lemon brownies (some people call them “yellowies” ?) for everyone who has asked for more gluten-free baking. Click here for the recipe. – Jenny Jones

Feb 28, 2020

I Made My Favorite Chocolate Cake

Sweet Potato Chocolate CakeI realize that my “Quick & Easy” chocolate cake is the most popular and I often make it when I need cake fast. Some days, we just need cake fast! But sweet potato chocolate cake is still my favorite. It starts with a whole sweet potato, which I cook and mash with a fork. I used to boil it but now I chop and steam the sweet potato. This way it retains more vitamins and I like that this is a dessert with some nutrition. And because sweet potatoes are so sweet, this recipe uses less sugar.

This chocolate cake always turns out moist and delicious. I frost most of my cakes right in the pan, only on the top. If you want to try my favorite recipe for sweet potato chocolate cake and get a little vitamin A in each slice, click here.

Dec 21, 2019

Wrapping Christmas Presents

Caramel Corn for Christmas GiftsI’m wrapping Christmas presents today. It’s not Christmas yet but everyone is asking when I’m going to make my caramel corn so today is the day for making homemade caramel corn for Christmas gifts. My first batch is done and cooled.

To keep if fresh I pack it in a zip top plastic bag first and then wrap it with cellophane tied with pretty ribbons. This way it’s easy for people to snack on and save some for later but I hear that it’s mostly gone in the first pass.

Every Christmas I give a variety of gifts to everyone in my life but this caramel corn is the gift that gets the most raves. Sadly, no matter how much I make there never seems to be enough. That could be due to the constant sampling that goes on when my back is turned. Click here for the recipe. – Jenny Jones

Jun 1, 2019

No Dutch Oven / No Knead Bread

No Dutch Oven No Knead BreadFor anyone who does not have a Dutch oven but wants an easy way to make crusty homemade bread with no kneading and almost no work at all, look what I just made on a baking sheet! It was so easy and the loaf was crusty and delicious.

A Dutch oven with a lid creates steam inside the pot, which produces that crispy crust so I create steam inside the oven by placing a small 5 by 9-inch pan in the oven while it’s preheating. Then when I place the bread in to bake, I pour some boiling water into the little hot pan and whoosh – steam goes all over the place. I close the oven door right away to keep the steam inside and let it bake.

Anyone can make this easy no knead bread on a baking sheet. Click here for the recipe. – Jenny Jones

Apr 1, 2019

My Go-To Dinner

Easy Veggie Fried RiceI’ve been busy the past month and when there’s not much time to cook, I still cook. And tonight I made my veggie fried rice. It’s my go-to dinner when I want a quick and healthy meal. I always have broccoli and peppers on hand I always keep frozen peas in the freezer.

It’s a light meal with protein from the eggs and a bounty of nutrients from the vegetables. This time I used broccoli, spinach, peppers, and peas. We had my peanut butter cookies for dessert.

If you want to try this quick and easy vegetarian fried rice, click here for the recipe. – Jenny Jones