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: YourPhotos@JennyCanCook.com
**DON’T FORGET TO ATTACH YOUR PHOTO**
DONNA MADE MY SWEET & SOUR CHICKEN
“Jenny, I made this tonight for dinner using chicken thighs and it was delicious! Thank you for publishing. I did add a small can of drained water chestnuts because we love the added crunch.”
– I’m so glad to see this recipe since I love it so much myself. Thank you for sending the photo. – jenny
PAT MADE MY SIMPLE WHOLE WHEAT & WHITE BREAD WITH EGG
“I am so pleased and proud of my accomplishing such a great recipe from Jenny. The whole wheat simple method is just that . But the bread itself is delicious. The crust is perfect not to hard not to soft. Cuts into a beautiful store bought bread . Meaning the slices cut perfectly with ease. No tearing or smashing it just slices into a professional looking slice of bread. Had everything to do with the recipe. It will be my go to wheat bread . It is a nice soft but firm bread. Great appetizing and delicious. Also great for toast. Thank you Jenny.”
– Wow, that looks amazing! Thank you so much for your photo.– jenny
“made the simple white bread with egg today. So excited how it turned out. The recipe I have to say is forgiving. I already posted the whole wheat simple bread with egg photo . I forgot to mention I used honey instead of sugar and if still produced a fabulous bread. This simple white loaf I have to admit I know I overthought my kneading and kneaded way over 50 and then was not happy with my tuck and redid it three times. I thought for sure I ruined the dough. No way did it get ruined but I do think deciding not to add honey udung the sugar instead with my red star quick rise yeast and making sure my milk was 120-130 degrees gave me a quicker rise. Not 35 but 60 minutes to make 1” above rim of pan. The wheat bread using honey and not checking the temp with gauge took 75 minutes.The end result either way turned out both white and wheat a fabulous crust and easy to slice. Tender moist inside . And absolutely delicious. Thanks again Jenny another go to bread . “
– This one turned out beautifully too. Thank you.– jenny
ROZ MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“The recipe was perfect – even at high altitude which generally presents baking challenges. Thank you Jenny!!! ~ Roz.”
– I’m so glad to hear it. Thank you for taking time to send your photo! – jenny
MARIA MADE MY CINNAMON RAISIN BREAD
“Hi Jenny, How are u? Thank you for sharing your recipe. I ve made Raisin Bread . Its soooo gooodd!! My family love’s it sooo much. Thank you. God Bless! Sincerely, Maria.”
– Thank you for this beautiful photo. It’s so good to bring joy to the family. – jenny
ABINO MADE THIS YUMMY BREAD WITH MY RECIPE
“Great recipe. Dont miss the butter. Used light olive oil.” ~ Abino
– Boy, does that look delicious! Thank you for your photo. – jenny
KELLY (from Massachusetts) MADE MY BRAIDED CINNAMON RAISIN EASTER BREAD
“Hi Jenny – Sending this picture of your easy to follow – Braided Cinnamon Raisin Bread – that you have in the Holiday section of your website. My 14 year old niece and I made it for Easter this year and it was devoured by the entire family. Didn’t she do an excellent job? We sprinkled a few pastel sprinkles on it to give it some Easter flair! The video really helped- more videos please! Thank you for a lovely recipe and giving us a lovely day making it together! ~ Kelly from Massachusetts.”
– I love this bread, especially with lots of glaze like yours. Please tell your niece, “great job!” – jenny
ANONYMOUS MADE MY NO KNEAD BREAD
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– Thank you for your photos. Your loaf turned out great. – jenny
DAWNA (from France) MADE MY SIMPLE WHITE BREAD WITH EGG
“I tried for years to make no knead bread with no success. I decided to attempt making your Simple White Bread (with egg). Oh my, it is delicious! I had to add 10 extra minutes for the second rise-in my oven with the light on. I made it this morning and will make another for tomorrow (Easter). I’m in Strasbourg, France and this loaf is as good as any I buy here. Thank you Jenny.”
– Your bread looks wonderful. Thank you for your photos. The French-Canadian in me says, “Votre pain est merveilleux!” – jenny
ABINO MADE MY 20-MINUTE PIZZA DOUGH & A FANCY SWIRLED LOAF
“My pizza cooked at 550f.under parchment paper.I used Pantry Chef paper the best.”
“Using your light and dark rye recipe – combined them and made 2 loafs. The best! Thanks, Abino.“
– That pizza looks delicious and your bread – what a great idea. It baked up beautifully! Thank you for your photos. – jenny
DAISY MADE MY 20-MINUTE PIZZA DOUGH
“Thank you Jenny, for the dough recipe, it is delicious! & sooo fast 😀.. I never knew it could be so easy🙏 ❤️ Regards, Daisy.“
– Thank you for this photo. Your pizza looks amazing! 🍕– jenny
GUY MADE MY NO KNEAD BREAD
“Great recipe! I’ve made it many times and it’s always very good. Thanks! ~ Guy Cesario.“
– I love sesame seed breads. Thank you for sharing your photos! – jenny
“Just pulled this beauty out of the oven. I added sesame seeds to the dough. Smells great. Thanks again for this simple but delicious recipe.”
– I love sesame seed breads. Thank you for sharing your photos! – jenny
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. – jenny
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! – jenny
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.– jenny
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! – jenny
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. – jenny
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. – jenny
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! – jenny
JOANNE MADE MY NO KNEAD CIABATTA BREAD
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– Thank you for your photo. It turned out beautifully. – jenny
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. – jenny
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. – jenny
JIM MADE MY HASH BROWNS
“Hi Jenny. Your recipe worked great!”
– They look perfect. Thanks for your photo. – jenny
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. – jenny
VICKI R. MADE MY CHICKEN POT PIE
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– Thank you for the photo and that’s some beautiful crust work!– jenny
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 🇨🇦)
LINCY MADE MY CINNAMON ROLLS
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– Thank you for your photo but it looks like there’s one missing… hmmm… 😉 – jenny
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. – jenny
MARY MADE MY SESAME SEED HAMBURGER BUNS
“thanks Jenny 💕”
– They look good! Thank you for the photo. – jenny
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! – jenny
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
By 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.
I’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
It’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
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!)
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.
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
Good 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 herefor the recipe. – Jenny Jones
I 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.
I’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
For 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
