“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

“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

“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

“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.”

“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.”

“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!!”

“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.”

“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.”

“Such an easy recipe and great results. The bread is delicious.  Guy Cesario, Oak Lawn, Illinois.”

“Last bake of today …. such an easy recipe!”

“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)

“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

“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

“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

“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

“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

“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

“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

“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

“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

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– Thank you for the photo. Your loaf looks great. – jenny

“They were amazing!”

– And they look amazing, too. Thank you for the fabulous photo! – jenny

“Made bread for the 1st time ty.”

– Congratulations and thank you for the photo. It looks good! – jenny

“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

“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

“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

“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

“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

“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

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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

“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.

– 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

“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!

“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!!”

“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.”

“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!”

“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?”

“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.”

“love your video’s. My first bread. Sally.”

“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.”

“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!”

“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.”

“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.”