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
LARRY MADE MY DARK CHOCOLATE FUDGE BROWNIES
“Jenny, I have made these brownies several times. They are delicious and easy to make. My wife loves them, and she rarely eats sweets. Thanks for creating these amazing recipes.”
– Thanks for sending this great photo. They are a favorite around here too. – jenny
MARIE MADE MY NO KNEAD BREAD
“I love love love this bread. I bake several loaves every week and love to share it with my friends. I wish I had discovered the recipe earlier. It is SO easy. Thank you SO much Jenny.”
– It’s nice to know it’s being shared with friends. Thank you for your photo (great crust!) – jenny
VALERIE (from California) MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi, Made it today for the first time. FABULOUS!! Can’t wait to try your other recipes. ~ Valerie – San Mateo, CA.”
– Thank you for the photo. Your bread looks beautiful and I’m guessing it’s all gone by now! 😋 – jenny
CATHERINE (from Canada) MADE MY CHICKEN POT PIE
“Hi Jenny, tonight I made a leftover Turkey Dinner Pie using your amazing Chicken Pot Pie recipe. I added leeks & rosemary to the filling, and put the pastry on the bottom. For the topping I used the left over stuffing and used the last of the pastry to make little cut outs for the top of the pie. We served it with a root mash (Celeriac and Sweet Potatoes boiled then mashed), and the pie was delicious! Highly recommend this pie as an idea to use up Turkey leftovers. I used grapeseed oil for the pastry, and prefer it to the olive oil I used the last time. I absolutely love your pastry recipe, and plan to use it to make empanadas. We have wanted to make home made empanadas for years, but so many recipes call for lard, or shortening. Now we have a great pastry recipe to use, and can’t wait to try making them. Thank you for sharing such wonderful recipes! I do hope that you publish another cookbook. ~ Catherine, Toronto, ON.”
– I agree about how easy oil pastry is and what a great way to adapt this recipe.– jenny
PAMELA MADE MY PIZZA
“Hi Jenny! I wanted to thank you again for all the easy recipes you have curated over the years. I have been able to enjoy the foods we buy/get a restaurants in the comfort of our home and they taste better! Here is a picture of our homemade pizza that everyone in my family enjoys. Thank you, Pamela.”
– Thank you for your photos. Nothing beats homemade, especially pizza!– jenny
LYDIA MADE MY “ONE BOWL CAKE”
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– I’m not sure which cake this is (yellow or coconut) but either way, it looks really good, thank you. – jenny
I was so happy to see this photo of my hot dog buns the day after I posted the recipe. Terri from Nevada made them because she said her husband was grilling up some brats. I could almost smell them over here! ? Terri said she needed to work on the shaping but I say, “who cares?” They look perfect to me! I chose this photo to remind everyone that cooking and baking from the heart is what matters. If you put these beautiful buns next to a package of store bought buns, which ones do you think everyone would take? I know, right? ?
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 & RYAN (from Canada) MADE MY DARK CHOCOLATE FUDGE BROWNIES
“Once a month my student Ryan and I bake one of your recipes as part of our English lesson; we watch your video first. This is one of the most pleasurable part of our weekly classes. These videos not only help Ryan, who’s from Iran, with his English – he now knows words like ‘ingredients’, ‘whisk’, ‘aerate’, ‘spatula’, etc.– but he is also encouraged to try making the dish. He has learned the difference between measuring containers for dry and wet ingredients, too. When he took Cooking earlier this year with his Grade 8 classmates at school, he told me he was the only one to “know all the vocabulary”! One of our favourites was Dark Chocolate Fudge Brownies. We used a 70% cacao,100g bar of chocolate. The results were so delicious. He has even baked a batch at home with his mother.
He takes half of the baking home where his mother, an expert photographer, takes a picture of his delicious results. We love your videos. He still laughs about your comment (which I had to explain), “Don’t make me come to your house.” And when I shake my finger at him, jokingly, as you did in the video, I call it, “My teacher finger.” Thank you, Jenny, for all the fun and good food. ~ Nancy, Vancouver, Canada.”
– I’m so happy that my recipes are helping Ryan with both cooking and language. (Ryan, your brownies look fantastic – great job!! Keep cooking and learning – it’s really fun. 😀– jenny
Ryan baking a different dish.
DIVYA (from India) MADE MY SIMPLE WHOLE WHEAT BREAD
“Hello Jenny, It was sometime last year that I came across your many bread making videos on YouTube. I marvelled at how easy you made it look. I thought to myself this is just the thing I need to get started on. But life went on. CoVid came along. And here I was, at the start of the lockdown in India, testing my yeast on a pizza dough recipe, only to discover it was old. It was only last month that I managed to find every possible baking ingredient online but despite the arrival of the order, I sat idly. Today I ventured into the new arena. I made your 90 minute Simple Whole Wheat Bread. Hallelujah! And may God bless you!
I doubt anyone has a simpler recipe than yours. And it was easy on the hands just with a regular electric hand mixer. My bread didn’t rise but I’m not here to ask you why. I’ve read up enough on your website and watched your video several times over. Just wanted to say THANK YOU SO SO MUCH! For being generous with your recipes and for turning a complicated chemical experiment into something anyone with disposable thumbs can perform. I can’t wait to make this bread again and testing it further till I get the desired height and crust. Vielen dank! Merci beaucoup! Gracias! Shukhriya! ~ A thrilled amateur baker.”
– Thank you for sharing your joy with me. To know I have made someone happy with my effort makes me equally joyful. ❤️ –jenny
TABITHA (from North Carolina) MADE MY ZUCCHINI CHOCOLATE CAKE
“Hi Jenny! It’s your biggest fan from NC, Tabitha! ? the hubby put zucchini in the garden this year. Sssooo…. I doubled the recipe, put it in a Bundt pan & there you have it! I also added some instant coffee, I do to your fudge brownies as well. ❤️ Stay safe & thanks for your recipes!!”
– Thank you for another great photo. It’s good do know it works in a bundt pan. –jenny
NANCY (from Canada) MADE MY SIMPLE WHOLE WHEAT BREAD
“I have made this delicious loaf several times. So easy and fast with a soft crust, and the perfect texture for sandwiches or toast. Make sure you follow Jenny’s advice to put a foil tent over it after 15 minutes in the oven. ~ Nancy, Vancouver, Canada.”
– This is a perfect loaf. Thank you for sharing your photo and for the reminder about the foil tent. –jenny
BROOKLYN MADE MY NO KNEAD BREAD, PIZZAS & LEMON BROWNIES
“Hello Jenny! I’ve made the no-knead bread 3 times and it’s been wonderful each time, like, crazy perfect. Am trying with part wheat flour today. Oh, I also made several batches of your pizza dough. I tried several variations: as written, with honey, with unrefined organic sugar, pepper and garlic, Italian seasonings (that was the favorite but they were all good). Below is a barbecue chicken pizza topped with red onion, Gouda & Jack cheese and cilantro, and another with chicken and peppers. I make my own sauce because everything has added sugar and that isn’t good for hubby or me. The first recipe of yours I tried was the lemon bars. The zest in the glaze was crazy good! However, I guess I spread the dough like I would a cake, so as you can see the middle caved in a bit…hmm…more glaze on those slices… no down side. During quarantine here in NY, I made food for an older couple who are dear friends (I’m VP of their charity, they are beautiful people and the wife happens to be Polish) and in conversation the wife mentioned she loves pierogies so I will be trying your recipe at some point soon. Thank you for all of it!”
– Thank you for all these photos! I look forward to seeing how your pierogi turn out. –jenny
ANNETTE MADE MY HAMBURGER BUNS & HOT DOG BUNS
“Hi, Jenny! Wednesday is burger day at my house. As if that’s not special enough, I made these buns for the first time. They were so easy and good, the perfect taste and texture. I made a double batch of dough, then split it into a loaf of bread, 4 hamburger buns and 4 hot dog buns. Thank you for your great recipes! Guess what’s on tomorrow’s menu?”
– I see you toasted the hamburger bun – that’s a great idea! ? Thank you for your photos and enjoy your dogs tomorrow. 🌭🌭–jenny
CATHERINE (from Canada) MADE MY CABBAGE ROLLS
“Success! Made your Cabbage Roll recipe yesterday, they were a hit with the family. We have a new favourite recipe. Thank you for your clear instructions it made a daunting task easy. I’ve always wanted to try making them but was so intimidated. Can’t wait to go through your recipes and find our next family favourite! ~ Catherine from Toronto.”
– My favorite food in the world! ? I’m so glad they turned well and thank you for the photos! 🇨🇦 –jenny from London.
SALLY (from Australia) MADE MY NO KNEAD BREAD
“love your video’s. My first bread. Sally.”
– Congratulations on your first loaf. Thanks for this great photo from 9,000 miles away! –jenny
CONNIE MADE MY FOCACCIA BREAD
“Jenny: I recently found your web site. I love your recipes and enjoy reading your blog. I Have previously successfully made your quarantine bread recipe. Tonight, I made your focaccia bread. I made it a tad too thin,Think it’s because I have an oblong stone, and stretched it a little too much. It was still delicious. I want to thank you for making my quarantine less boring. I want to say that the hard part about your bread recipes is finding yeast. OMG…… it took forever! I don’t think this photo is a good representation of your recipe, not really pretty enough for you to share, but I wanted you to see it. You have a blessed day! ~ Connie Gibbons.”
– This is exactly how I like my focaccia – thin and crispy so I love it! Your picture is perfect, thank you. –jenny
TERRI (from Nevada) MADE MY HOT DOG BUNS & NO KNEAD BREAD
“Hi Jenny! Thanks for the new hot dog bun recipe! It’s Sunday JennyCanCook Baking Day so of course I had to make these for my husband’s brats I’m grilling up later! I need to work on the shaping technique but not bad for the first try. Also, made a loaf of your no knead faster bread for a friend to go with my homemade strawberry jam I just gave them. Thanks again for your terrific recipes. Stay well!”
– I’m so happy to see my hot dog buns and who cares about the shape? They look perfect. ? As for the bread, you are a good friend! –jenny
JUDY MADE MY NO KNEAD BREAD
“Made no knead bread with bread flour added caraway seeds and lots of other bagel seasonings .better than all-purpose flour thanks for your wonderful recipes.judy.”
– Thank you for the great photo and for the note on bread flour. –jenny
NEIKA-GAYE (from St. Kitts) MADE MY CINNAMON ROLLS
“Happy Belated Birthday Jenny! I am Neika-Gaye Jones from St. Kitts (Jamaican turned Kittitian). ? What a pleasant surprise when I learnt that we share the same birthday though decades apart! ? I stumbled upon your cinnamon roll recipe and what a DELIGHT! I ABSOLUTELY LOVE that the sugar, sodium & cholesterol quantities are kept a healthy level yet it’s so DIVINELY DELICIOUS & RIDICULOUSLY EASY! As a health professional, mother of 2 children under 4 years old & wife of a personal trainer, this has become my “go to” recipe! We rarely ever frost it as it is SIMPLY AMAZING as is! I’ve shared it with other families, neighbors, friends and coworkers and the response is always the same: SHEER AWE!!! I’m looking forward to eventually trying some of your other recipes as I always come right back to this one! lol! Thank you for sharing your healthy and delicious recipes with the world. Your effort is much appreciated! #healthiswealth.”
– A belated Happy Birthday back to you and thank you for the photos and for the appreciation of my best efforts. ❤️ –jenny
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
I chose this photo of Charmaine from Australia, who made my easy baked ziti with black beans. She is the first person to send their own photo where they are ready to eat the food and it appears to be a selfie, which I know from experience is not easy. She got herself, the pan of ziti, the fork with the food still on it ? and managed to smile on top of that. This was my favorite photo of the week, plus I love love my baked ziti. Thank you, Charmaine! ❤️
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. –jenny
WILLIAM MADE MY NO KNEAD BREAD
“My first ever loaf. Thank you.”
– Congratulations and enjoy. Thank you for the photo. –jenny
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
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, TX
I 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. ❤️
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. –jenny
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. –jenny
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. –jenny
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. –jenny
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. –jenny
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. –jenny
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!! ❤️ jenny
“SUGARSWEETS” MADE MY NO KNEAD CRUSTY ROLLS
“So easy and so yummy! Thank you!!”
~Thank you for the photo. The rolls look good! – jenny
When I saw this photo from Terri in Oklahoma City, I wanted to reach through my screen and take a bite. Terri said she loves black and green olive pizza but hardly any pizza franchise makes them so she decided to make her own using my 20-minute pizza dough. She didn’t have a pizza pan but says her non-stick 8 inch cake pan worked perfectly. And I learned something too, that a cake pan works for pizza. Thank you, Terri, for this delicious photo and for the cake pan tip.
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!! ❤️ – jenny
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 🥛). – jenny
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!– jenny
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. – jenny“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.”
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. – jenny
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. – jenny
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. ? – jenny
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! – jenny
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. – jenny
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!)– jenny
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.– jenny
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!– jenny
