A few people shared this concept of lining a square pan with parchment paper by crumpling up the paper into a ball and then pressing it into the pan. I was a little skeptical but decided to try it and and it really works. I always struggled with lining my square pan for granola bars, which I make almost weekly, because you pressed one side down and the other one pulled away. This way is much easier. I don’t know why… it just works. – Jenny Jones
Aug 24, 2020 Aug 2, 2020 Aug 1, 2020 Aug 1, 2020 Jul 30, 2020 Jul 29, 2020 Jul 19, 2020 Jul 5, 2020 Jul 1, 2020
Jun 27, 2020
This Really Works
Chewy Oatmeal Dark Chocolate Chunk Cookies
There 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
Whole Wheat Oatmeal Dark Chocolate Chunk Cookies
Here 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
Quarantine Cooking Photos (August)
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
JOSIE (from Canada) MADE MY BRAIDED CINNAMON RAISIN BREAD
“Hi Jenny, Hope your doing well. I’m Josie Lee from Oshawa, Ontario Canada. Love your recipes, videos and sense of humour. I can always count on your recipes working and turning out super, super delicious. The other month made your cinnamon roll (made a gigantic bun), This month made your braided cinnamon raisin bread, it’s so delicious and soft. Great the next day toasted with butter for breakfast. Yum. Thank you Jenny.”
– Thank you for your photos. My husband also likes it toasted but I like the glaze so sometimes I only glaze my half ?… P.S. your typo is fixed but it did make me laugh. (made a gigantic bum! ?) – jenny
BHAIRAVI (from California) MADE MY PAN PIZZA
“Hi Jenny Jones. I love love love your easy pan pizza recipe ! It’s so easy and so yummy. I couldn’t believe I could get such a crunch crispy crust at home. Thank you so much for sharing your love for cooking with all of us. I tried making my version of our favorite pizza chains “chicken bacon” pizza using your recipe ( though with chicken nuggets as that’s what I had at home and turkey bacon ) and 2 vegetarian pizzas ( one which is close to my heart as that’s what we ate back home in India with bell pepper onion topping and second one with mushroom onion basil) My family gobbled it up all! No leftovers ! 🙂 Thank you ! Lots of love, Bhairavi Kiwalkar, San Jose , CA.”
– All of your pizzas look so appetizing, no wonder there were no leftovers. ? Thank you for taking time to send your photos.– jenny
DALILA MADE MY “APPLE” CINNAMON ROLLS
“Good morning Jenny! I have made your CINNAMON ROLLS many times and they always come out wonderful! This time I added some diced apples to the filling and also some pecans. Topped the apple cinnamon rolls with some more chopped pecans before baking. Talk about a delicious morning treat with my coffee! Thank you for another great recipe! Happy Baking! Dalila.”
– This sounds amazing and I am going to try it myself. Thank you for your photo and for sharing this great idea! – jenny
DAWN (from Washington) MADE MY GREEK LEMON CHICKEN
“Hi Jenny, Thanks again for your delicious and easy Greek Lemon Chicken Bake. This one is going to be on regular rotation through the fall and winter. Made this three times now and it never fails! Thanks for sharing the goodness with all of us home cooks! ~ Dawn Miller McKimpson, Vancouver, WA.”
– I’m going grocery shopping tomorrow and just decided to buy what I need to make this for dinner. I love it too. Thank you for the great photo and my goodness, you have the cleanest stove I’ve ever seen! – jenny
NANCY (from Canada) MADE MY WHOLE WHEAT DINNER ROLLS
“This recipe is easy to follow, takes little time and the texture of the dough made forming the rolls a snap. They were absolutely delicious with a moist texture and were a big hit at a luncheon I had a couple of days ago where they went beautifully with our vegetable/chicken soup. We didn’t really even need to butter them before eating.Another great recipe, Jenny. I’ve made many of yours and have had success with all of them. Thank you. ~ Nancy, Vancouver, Canada.”
– Thanks so much for your photos. They look perfect but I’m not surprised coming from a fellow Canadian. 🇨🇦 – jenny
BEN MADE MY 2-HOUR NO KNEAD BREAD
“Hello, just wanted to share my 2 Hour No Knead Bread that I made today. This is the first bread I’ve ever cooked, and I’m extremely pleased. I used a Lodge Dutch Oven, put a little melted butter and a few sesame seeds on top before I baked it. My wife and family was very impressed, went great with the roasted turkey I made for dinner! Thank you, Ben.”
– Your first bread looks fantastic but wait… you cooked roast turkey dinner for your family?! And homemade bread? You are the man!! 👍 – jenny
SHERRI (from Washington) MADE MY LEMON BLUEBERRY MUFFINS
“Hi Jenny, Your recipe for the Blueberry Lemon Muffins is simply scrumptious! I bought fresh berries from the local fruit stand and had a craving for muffins this morning –your recipe was perfect, quick, easy & delish! Thanks for another great recipe 😉 Sherri B. in Lacey, WA.”
– Thank you for your lovely photo and the powdered sugar is a great touch. – jenny
JUDI MADE MY SIMPLE WHOLE WHEAT BREAD
“So Excited! My first attempt at loaf pan bread. Love your recipes. You make everything seem easier. Thank you a million times over.”
– I can see why you’re excited. Your bread turned out beautifully. Thank you for the photo. – jenny
KRYSTINA (from Singapore) MADE MY “NO KNEAD WHOLE WHEAT BREAD”
“What a good texture, easy in 90mins …. but I have a question is a bit crumpling when I sliced it. Is it normal ? “
– Krystina, this does not appear to be no knead bread – looks more like the “simple whole wheat” loaf. Can you please re-send with clarification? Thank you. – jenny
KRISTINE (from the Philipines) MADE MY NO KNEAD, CINNAMON RAISIN, and WHITE BREADS
“Hi Jenny, Thanks for sharing all your recipes! It was my first time to make bread and it came out pretty good! I made the No Knead Bread, Cinnamon Raisin Swirl, and White Bread. I’m excited to try all the other recipes in your blog. Thank you, again! ❤️ Sending love from the Philippines!”
– These are great photos and I will say that’s the way to slice homemade bread! 😋 – jenny
DIANE (from Washington) MADE MY WHEAT BREAD
“I finally read your bio!I thought there was something familiar about you! I remember your talk show and it all makes sense now. Your relaxed and personable comfort behind the camera and your wit …. you are a “seasoned professional” – no pun intended! I found you while in search of a bread recipe and I have been making your “no knead wheat bread” – weekly – ever since. I am finally to the point where I just glance at the recipe printed for measuring quantities but have the steps memorized. This bread is foolproof, uncomplicated and so quick and delicious. Thank you. Yesterday I needed a cream cheese frosting recipe so I thought I’d start with you – I found one paired with a spice cake to use and it came out great. I had to add a bit more milk than the recipe called for, but it’s so yummy. Thanks for sharing your wonderful recipes. You should have a cooking show on PBS! Diane Rudnick, Liberty Lake, WA.”
– Thank you for your lovely photos. And I like that pun! 🙂 – jenny
LISA MADE MY PACZKI
“Hi Jenny!! Oh so delicious, and so easy to do. THANK YOU for making soft and light doughnuts really achievable. Custard filling because custard is king. Love your recipes, and your videos were a total blast. Pączki photos and one of me attached. Warmest wishes, Lisa.”
– I don’t know which photo I love more – the custard pączki (my favorite filling) or your beautiful purple hair (my favorite color). Thank you so much! ❤️– jenny
REHAM MADE MY WHOLE WHEAT NO KNEAD BREAD
“Good morning, Thank you for this recipe it’s really great. I love it.”
– These are two of the best crusts I have ever seen. Thank you for sharing your photos. – jenny
HELEN (from Australia) MADE MY NO KNEAD BREAD
“(No knead for sourdough) Hi Jenny Ha – a joke in the subject line, not sure I’ve done that before. Your no knead bread was our favourite a long time before quarantine (or lockdown as we call it here in Australia). My husband makes it now but got a bit cocky with the rye flour and got a Small brick! I’ve finally printed your recipe instead of watching YouTube every time but I’ve gotta say every time that baseball story makes me snort with laughter! Here’s my last loaf which I was proud of. Off to make more now. Thanks Jenny for your brilliant recipes and the rest you devote so we can enjoy your skills and learn from them. ~ Helen, Ocean Grove, Victoria, Australia.”
– Your loaf is beautiful! And I like your joke. 🙂 It’s so exciting to see my recipe all the way down under! Thank you.- jenny
DAWN (from Washington) MADE MY WHOLE WHEAT BREAD
“Hi Jenny, This is Dawn from Vancouver, Washington and I made your no knead Dutch oven bread twice using a Platinum Brand instant sourdough yeast, its regular instant yeast with sourdough cultures mixed in- which was all they had in March when yeast was scarce. It turned out perfect twice. And yesterday I happened to be out of eggs so I made your honey wheat bread and it came out amazing. I didnt tent the top with foil but I don’t mind a browner, crustier top. Also I used whole milk and that didn’t cause any problems with the rise or anything. I’ve also made your Greek lemon chicken. potatoes and green beans dinner bake and your chocolate quarantine cake and both were delicious as promised. Thanks for sharing easy recipes for home cooks! Both me and my husband are working from home so it’s really helpful to have these time savers so I’m not in the kitchen all day. We appreciate you! Dawn Miller McKimpson (and husband Karl Miller McKimpson who enjoys the benefits of your recipes!)”
– Thanks for all these photos from your bakery oops, I mean your home! 😀 I’m happy to help out. – jenny
SANDRA (from California) MADE MY WHOLE WHEAT BREAD
“Thanks for the recipe. It was very easy. ~ Sandra, San Diego.”
– Thank you for the great photo. This is exactly how mine looks when sliced. – jenny 
ROUHANA (from South Africa) MADE MY WHOLE WHEAT BREAD
“Thanks Jenny, the recipe was sent to me by a friend in the USA, it was perfect, thank you for sharing what you love. Thats me and my nephew, i made the bread for him, and he loved it. I am from Johannesburg, South Africa.”
– You just made my day with these photos from over 10,000 miles away! What a beautiful photo of you and your darling nephew. Thank you so much!! ❤️ – jenny (oh, the bread too ?)
JENNIFER MADE MY NO KNEAD BREAD
“My 1st homemade bread.”
– Congrats on your first loaf and your dip (garlic, oil + herbs?) sounds delish! Thank you for the photo. – jenny
Photo of the Month (July)
What are the odds that two people baked their own birthday cakes in July? I chose both their photos to feature this month and get this: One baker is only 10 years old and the other is 74! Lucci from the Philipines, who turned 10 on July 16th, made her own chocolate cake. She said, “It was soo easy. I did one layer, my sister did another layer, my mom frosted the cake, and I piped the borders!!” What a beautiful job she did piping the border, just like a pro.”
The vanilla cake on the right was made by Janice from Michigan, celebrating her 74th birthday on July 8th. “The cake was delicious and I have enjoyed it everyday since making it,” she said. “Every morsel I ate was DELICIOUS.” Janice, I just celebrated my own 74th birthday in June and yes, I baked my own cake too! ? Birthday blessing to you both. ❤️
Homestyle Cooking
Cracked Wheat No Knead Bread
Here’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:
I 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
Quick & Easy Vanilla Cake
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
Quarantine Cooking Photos (July)
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
MARY (from Texas) MADE MY HOMEMADE BARBEQUE SAUCE
“Hi Jenny~ This is the third time I’ve made your homemade barbecue sauce, and it is the most awesome stuff I’ve ever seen or tasted! Quick, easy, and the smell in our Dallas, TX home just lingers for days, lol. In this pic I added the sauce to smoked brisket for an awesome sandwich, and paired it with potato salad and pickles. Suffice it to say, I have a terribly spoiled husband, lol- Love your recipes, and I tell everyone about your recipe site- girl….who knew???!!! Mary Nagy, Dallas, TX.”
– You are right about the aroma of this sauce. It means something good is coming. My husband is in the same club! 🙂– jenny
JULIE (from England) MADE MY HOT DOG BUNS
“Hot dog rolls!! Hi Jenny, made your hot dog rolls and they were lovely!!! Will be making these again. I never used sugar but honey and never needed to egg wash them , the family loved. Take care and all the best from Somerset in England ❤️”
– Thank you so much for this great photo of your rolls and for the tip that honey works just as well. – jenny
LEILANI (from Hawaii) MADE MY LEMON BROWNIES
“These are great! I used whole wheat flour and swapped the eggs with applesauce. Thank you for a great recipe and video! Miss your show, Aloha from Hawaii!”
– It’s good to know they work with applesauce for anyone wanting to make the swap. Mahalo! – jenny
SANDRA MADE MY NO KNEAD BREAD & PAN PIZZA
“Love your recipes and hacks. Having arthritis in my wrists this recipe has saved me. I added Kalamata olives and it was lovely.”
– Thank you for sending your photos. It all looks good to me. – jenny
“The dough was too sticky and hard to work into a pie. Missing a skillet and need a thermometer for my oven. It’s electric and I reduce the temp by at least 50 degrees. I needed to bake dough longer before adding ingredients. Nonetheless it was good enough to eat.”
– You made two of my favorite things and I’m so glad you liked them too. Thank you for the photos. – jenny
SOREYA (from California) MADE MY SPAGHETTI & MEATBALLS and GRANOLA
“Jenny, thank you so much! I love reading your recipes (and watching the videos.) Followed both recipes exactly as written. All I can say is, “Delicious.” Thank you, Jenny! ~ Soreya from Orinda, California.”
– You made two of my favorite things and I’m so glad you liked them too. Thank you for the photos. – jenny
LUCCI (from the Philipines) MADE MY CHOCOLATE CAKE
“Hi Jenny! My name is Lucci, from Manila Philippines. I just turned 10 last July 16. Part of my birthday plans was to bake my own cake. I used your recipe again, it was soo easy. I did one layer, my sister did another layer, my mom frosted the cake, and I piped the borders!! It was so fun to do and it was delicious!!”
– Happy 10th Birthday, Lucci! 🎈Your cake is beautiful! My chocolate cake has never looked this good! What a fantastic job you did on the border, just like a professional chef.👨🍳Thank you so much for the awesome photos!! – jenny
BARBARA (from Ohio) MADE MY NO KNEAD BREAD
“My success! Love the no knead bread – stumbled upon the familiar face of Jenny Jones on YouTube with a no fuss bread recipe I was dying to try. Two weeks and a dozen loaves later, I am the hero of the family and the neighbors. I have taught my husband and his twin brother to make, and am sharing the recipe with many. Thank you!! Barbara in Ohio.”
– I love to hear that you are sharing this bread with others. Thank you for taking time to send your photo. – jenny
DALILA MADE MY QUICK & EASY VANILLA CAKE
“Hi Ms. Jenny I had a taste for sweets…..when don’t I! I made your QUICK & EASY VANILLA CAKE recipe and I used your recipe for MILD CREAM CHEESE FROSTING, a wonderful combination if you ask me. One change I made was to experiment with the cake pan size. That’s the only change I made, just to see if it’ll work for me. I use three of my 6” X 2” cake pans instead of one 9” cake pan. It worked perfectly for me, I just made sure the batter was evenly distributed in the pans. For me that was about 11oz. per pan, give or take a smidgen. I made sure I lined my pans with parchment paper for easy removal. Bake for about 18-22 minutes and then start checking it. They came out great, no problems whatsoever. I wrapped and froze one cake layer for another time. I doubled your frosting recipe in order to frost this cake. I assembled the other two cakes and added a sugar-free apricot filling. This cake recipe is very good!!! I will definitely be making this recipe again. BTW…..please excuse my decorating, I was rushing because hubby couldn’t wait to eat it. Happy baking! Dalila.”
– This looks amazing and I love the idea of apricot filling! Thank you for another lovely photo. – jenny
GUY (from Illinois) MADE MY NO KNEAD BREAD
“Such an easy recipe and great results. The bread is delicious. Guy Cesario, Oak Lawn, Illinois.”
– Thank you for your great photos – that crust is perfect! – jenny
KRYSTINA (from Singapore) MADE MY NO KNEAD BREAD
“Last bake of today …. such an easy recipe!”
– I’m glad it turned out so well and thank you for taking time to send your photo. – jenny
BEV (from Canada) MADE MY PAN PIZZA
“Hi Jenny – Made this last night and it was a hit. Had to use an induction hob for the 3 minutes before baking since I have a ceramic stovetop – I think it probably only needed 2 minutes because of that so will try that next time, but it was so good. Loved the crispy crust on the top and bottom. Thanks for being such an inspiration to so many of us as we’re spending more time in our kitchens. ~ Bev (from Canada).”
– Thank you very much for the before and after -and that “after” looks so good!! – jenny
Pan Pizza from Jennycancook.com – before and after (starting on the Induction Hub, then into 500 degree oven)
Pan Pizza from Jennycancook.com – before and after
DALILA MADE MY SESAME SEED HAMBURGER BUNS
“Hi Jenny! We were in the mood for BBQ pulled pork so I started that for our dinner. While that was cooking away I decided to make your Sesame Seed Hamburger Buns recipe. They were soooo good, so easy to make, such a great recipe! I baked the buns exactly like your recipe, tasty buns for sure, nice and fluffy! I froze some of them so we can enjoy them later. Have a good evening! Happy baking!”
– Your buns look great and that pulled pork looks divine! Thank you for your photos. – jenny
JOSIE (from Canada) MADE MY CINNAMON ROLL
“Gigantic Cinnamon Bun! Hi Jenny. Love your recipes and your videos on you Tube, I discovered your videos while on quarantine and been watching over a month before I realized its you Jenny Jones the talk show host, I used to watch you when I was a little girl. I loved your shows. Good to see you again. Here is my 2nd attempt at your cinnamon bun…. it came out gigantic and I put in a fancy twist. I’m from Oshawa, Canada. Stay safe and healthy Jenny! Cheers ~ Josie Lee.”
– I think you just started a trend. This looks amazing and what a great idea! Thank you. – jenny
GEERT (from Belgium) MADE MY 20-MINUTE PIZZA DOUGH
“Hello, I’m Geert from Belgium. Best pizza in town … with your 20 min pizza dough! yours sincerely, Geert.”
– Wow, That looks fantastic! I’m so excited to see my pizza dough in Belgium!! Thank you. ❤️ – jenny
PEARL MADE MY LEMON BROWNIES
“I love these lemon “brownies” so much but I think it’s really more of a cake texture! Best, Pearl.”
– Thank you for this beautiful photo highlighted with a fresh lemon.🍋 It looks delicious! – jenny
JANICE (from Michigan) MADE MY VANILLA CAKE & CHOCOLATE FROSTING
“Hi Jenny, Made your vanilla cake and chocolate frosting for my 74th birthday on 7/8. The cake was delicious and I have enjoyed it everyday since making it. Followed the cake recipe exactly as well as your chocolate frosting recipe ( I did add 1/4 tsp of espresso powder). Every morsel I ate was DELICIOUS. Also want to say I have made many of your recipes and all have turned out well. Enjoyed the lemon brownies twice in the last month.Thanks for all the effort you put into your recipes and website. ~ Janice, Ann Arbor, MI.”
– That’s the way to do it – Frost it right in the pan! Your slice looks perfect. Thank you for sharing your photos. I just had my own 74th birthday in June – Happy Belated! ❤️ – jenny
RENATA (from the UK) MADE MY QUICK & EASY CHOCOLATE CAKE
“Dear Jenny, My name is Renata. I am Brazilian & Italian, but have been living in the UK for more than 30 years. I have been shielding with my hubby for the last 16 weeks. I don’t like cooking (although I cook every day from scratch!) and don’t like baking. I have a bread machine and in any other circumstances, my machine is as close I would be to baking. It’s therefore a pure coincidence that during lockdown, like so many people around the world, I felt this enormous desire for baking.
Yesterday I was looking for a chocolate cake recipe without egg. And came across to your YouTube video Quick & Easy Chocolate Cake. I made only half of the recipe (just measured all in half), used olive oil (the only oil I had at home) and didn’t used any vanilla extract (never bought it, don’t see the need). It was DELICIOUS!! Will definitely check your website for more easy recipes. My regards, Renata (Sinclair). Ps: I had to search how much 350 Fahrenheit was to Celsius (European grade oven).”
– How lovely are these heart-shaped cupcakes! ❤️ Thank you for sharing your photos and I hope you continue to discover the joy of baking. – jenny
LIZ (from Riverside) MADE MY BLUEBERRY COFFEE CAKE
“Hi Ms. Jones. I just want to thank you for sharing your awesome recipes. Being tired of the news & everything being politicized nowadays, I decided to get up & try baking your blueberry coffeecake. I used my toaster oven as it was a hot day to be baking in the oven. FYI… I had substituted some ingredients with light tasting olive oil, coconut brown sugar & just added a little lemon juice with the almond milk. I followed the recommended half all purpose flour- half white whole wheat flour. I used a metal cake pan as you can see and baked it in the toaster oven. Usually, with some recipes, I had to watch out during half of the total baking time and some would be done. This one was baked for what temperature & total time you mentioned and came out perfect! I don’t agree with any racial divide. I could only agree with dividing this delicious coffee cake! So, pardon me for the missing pieces before I took the photo. They were already eaten long time ago with hibiscus tea & our favorite coffee! Thank you so much and may God bless you.”
– Summer is definitely the time for blueberry recipes. I’m glad it was a hit and thank you for sharing the photo of (what’s left of 🙂) your cake. – jenny
LINDY MADE MY NO KNEAD BREAD
“Hi Jenny, We are addicted to your no knead bread recipe!!! I’ve made it multiple times now and each time we are amazed and delighted on how it comes out! We love it! I like to put fresh, chopped up rosemary and garlic in it which makes it even more delicious! We are going to add kalamata olives next time. Thank you for your wonderful recipes!”
– Your photo would make anyone make their next loaf with rosemary and garlic. Thank you so much for the eye-popping photo. – jenny
KATE (from Canada) MADE MY QUICK & EASY VANILLA CAKE
“Dear Jenny, Thank you so much for all your amazing recipes, I’ve started baking during quarantine & have just made the egg free vanilla cake & the 2 minute frosting! Delicious!! Also: Hello from my mom Krysia, who, like you has tons of roosters in her kitchen! ~ Kate Rogozinski, Edmonton, Canada.”
– Kate, you just made my day! ? I’m happy to see this cake turn out so well in a different kitchen. I’m so glad you liked it and my best to your mom, Krysia. ❤️ – jenny
DEBORAH MADE MY NO KNEAD BREAD
(no message)
– Thank you for the photo. Your loaf looks great. – jenny
JERRY MADE MY HAMBURGER BUNS
“They were amazing!”
– And they look amazing, too. Thank you for the fabulous photo! – jenny
PTOMOM MADE MY NO KNEAD BREAD
“Made bread for the 1st time ty.”
– Congratulations and thank you for the photo. It looks good! – jenny
DIANNA (from Minnesota) MADE MY HOT DOG BUNS
“Dear Jenny, I found you on YouTube a couple of years ago and fell in love with your style! I teach cooking classes locally and through my Pampered Chef business. I have learned so much from you. I loathe white hamburger and hot dog buns, so usually make my own. But your recipe looked superior to anything I have done and so I tried it last night. What a success!! I grind my own flour, so did 50% spelt flour and 50% unbleached organic flour. I also used 2 TBSP honey instead of the sugar. The results were just over-the-top!! The next day, I used the leftover buns to make Reuben sandwiches with homemade sauerkraut and homemade corned beef (and homemade mayo). I was so proud of the buns and shared photos to my Facebook page and gave the link to your recipe. Thank you so much and I hope you keep cooking!! You are such an inspiration!! Warmly, Dianna Kasprzak, Mora, MN.”
– What? You didn’t make the wieners?! I’m joking of course, but a little bit in awe of all the things you make from scratch! The buns look and sound incredible. Thank you for the photo. – jenny
How To Store Cut Fruit (& Vegetables)
FOR A COMPLETE LIST OF ALL MY HOW-TO TIPS Click here.
Most of us are not grocery shopping as often as we used to and that includes me. I go once a week during the “geezer hour” when they open early for us seniors. So I had to figure out the best way to store my cut fruit and veggies so they would last all week. I always have some crudité on hand as well as cut papaya or melon. I store them in those Glad plastic containers and I noticed that moisture always accumulated inside but on the underside of the lid and moisture is not a friend to cut fruit or vegetables.
I tried lining the container with a paper towel but the moisture still did its damage. Then I tried putting a piece of paper towel or a napkin on top of the fruit to keep the moisture from dripping down on the fruit. Guess what? It works! The paper on top of the cut fruit keeps the excess moisture away and now my cut papaya keeps all week and my crudité of carrot & cucumber slices and cabbage wedges stays fresh twice as long as before. I just wanted to share this tip for everyone else who is eating lots of fruits and veggies. You ARE eating lots of fresh fruit and vegetables, right? What was that? “I try…???” Don’t get me started! ?
Fresh fruit and vegetables are the lifeline to good health. ???? So here’s a new rule: You can’t make any of my breads until you’ve had some fruit and veggies. Don’t make me come over there! ?
FOR A COMPLETE LIST OF ALL MY HOW-TO TIPS Click here.