The whole world is 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
ERIN (from New Zealand) MADE MY POLISH PACZKI DOUGHNUTS
“Hi Jenny. As promised, I made your Paczki and your custard. I couldn’t find my biscuit cutters so used an egg ring instead, hence the reduced numbers and increased size. I also used plum jam through the side and custard through the top (until my piping bag burst) Our bubble loved them. For my next effort, I think I will have a go at the Pan Pizza along with your pizza dance! Many thanks for sharing your recipes. ~ Erin, New Zealand.”
~ It’s good for others to know they can be made larger. Thanks very much. – jenny
MEGHANN (from Canada) MADE MY NO KNEAD OLIVE/CHEESE BREAD
“Hi , this is Meghann from Cochrane Alberta Canada .Unbelievably!!! Absolutely love this recipe, added in freshly grated Parmesan and some black olives , delicious.”
~ That combination sounds good. Thank you for sharing your picture. – jenny
LINDA MADE MY CINNAMON ROLLS
“Putting icing on as we eat so we can warm them up. These are the best I’ve made ad they aren’t dense but very light! Thanks for the recipe and video.”
~ That’s a good idea about warming and icing as you go. Thank you for the photo. – jenny
STRAIG (from Scotland) MADE MY SIMPLE WHOLE WHEAT BREAD
“Lovely Tasty bread, I doubled the recipe and substituted the water for whey left over from my homemade yoghurt, and by the time I realised I’d forgotten to add the honey the loaf was in the oven, surprisingly it still worked out really well and tastes great. I’ll definitely be making it again ??”
~ My bread in Scotland! ??????? That’s so exciting! Thank you very much for the photo! – jenny
TERRI (from Nevada) MADE MY FASTER NO KNEAD BREAD
“Hi Jenny! I finally got the courage to make your No Knead Faster Bread! I had a ball watching you and your excitement was contagious! I did everything right but the top got a little too brown! I have just moved to 5200 elevation near Lake Tahoe and I read all the comments of all the fellow bakers saying they didn’t have to make accomadations for higher elevations but I think next time I will cook at the end uncovered for about 8 minutes. This loaf was checked at 10 minutes and it obviously doesn’t need that long where I live. Maybe this will help other bakers who live at higher elevations! Love you, love your YT channel and love your generosity in teaching us all how to cook.”
~ Thank you for sharing your high elevation tips and for the great photos. – jenny
HEATHER MADE MY CINNAMON RAISIN BREAD
“Wow!!! This was just absolutely amazing. Thank you sooo much. Made it twice now. I’m not the best cook or baker and your videos help sooo much. Easy to follow and love your personality. Thank you for sharing them with all of us. I beg you to put out more YouTube cooking videos. This bread recipe gave me soooo much confidence love it.”
~ I’m glad to hear it. Thank you for taking time to send your photo. – jenny
BENITA (from Canada) MADE MY SALMON PATTIES
“Hi Jenny, I made your salmon patties, and they were delicious! Even without the red pepper, which I did not have. It is a great quarantine recipe as canned salmon is a pantry staple for many. Thank you for your wonderful blog and entertaining and informative Youtube videos. Stay safe and well, Benita. (Vancouver, BC, Canada)”
~ Thank you very much. My last road trip was to Vancouver! ?? – jenny
ELLEN (from Iowa) MADE MY NO KNEAD BREAD
“Made this today so easy!”
~ Thank you for your photo. The crust looks good! – jenny
CLAIRE (from Canada) MADE MY POLISH DOUGHNUTS – (Pączki)
“Unbelievably delicious, they didn’t last long and the kids enjoyed licking the jam off their fingers! Thanks for the great recipes, Claire (Ottawa, ON, Canada)”
~ Wow, those look so good. Thanks so much for your great photo. – jenny (from London, ON ??)
LIDIA MADE MY NO KNEAD BREAD
(no message)
~ Thank you very much for your beautiful photo. – jenny
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
The whole world is 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
ERIN (from New Zealand) MADE MY CINNAMON ROLLS
“Hi Jenny. I am from New Zealand and like many of your subscribers, have found your website when looking for a recipe, in my case, for Cinnamon Swirls (as we call them!) Well, I have watched your video a number of times and still find it refreshingly fun! The story behind my picture is that when you have two six foot plus “rodents” in your Covid-19 bubble, you should hide your fresh baked cinnamon swirls J I must confess I sneaked a piece too! J Anyway, They tasted so delicious that I will make more and I also want to try your Paczki both with your custard and with Jam. Incidentally, I did add some Passionfruit Essence to the frosting on the Cinnamon Swirls which gave the taste a bit of zest!
If I may be cheeky, I have a mission that you or your subscribers may be able to help me with! When I was at High School all those many decades ago, we had a local bakery shop that sold these delicious Cream & Jelly Pies. Alas, that cake shop is no more and for the life of me, I cannot find that recipe on the internet. The pie itself comprise a sweet short crust pastry, filled with sponge cake and with Raspberry jelly/jam & whipped cream and sprinkled with icing sugar. It was in the standard oval pie form that our meat pies take. The shop was the “Greenmeadows Cake Shop” in Napier, NZ. Many thanks and I apologise for my cheeky request. Kind Regards, Erin McBride, Mr., Retired.”
~ If anyone can help Erin in his search for the recipe for the Cream & Jelly Pies described above from the Greenmeadows Cake ShopinNapier, NZ please share your information in the comments section just below Barb’s bread photo. – jenny ??
GHYSLAINE (from Canada) MADE MY BLUEBERRY LOAF CAKE
“I love your recipes. The quantities are always perfect! Thank you for all the recipes you share with us. When I need an inspiration, I know I will find something on your site. ~ Ghyslaine, Ottawa, Ontario.”
~ It feels like summer is coming with this lovely loaf. Thank you. – jenny
MIRIAM MADE MY CHOCOLATE CAKE
“Hi Jenny, thank you for this amazing recipe with no egg and so delicious. Every one in my family loved it, so moist and easy to make, that was our Easter dessert.The frosting beyond words! Once again thank you. Blessings to you and your family ?”
~ Thank you for your photo. I think I have the same plate! Stay well. – jenny
BARB (from Australia) MADE MY 2-Hour FASTEST NO KNEAD BREAD
“Hi Jenny, I’m Barb from Melbourne, Australia. I’ve recently started baking bread and was very happy with your recipe (No knead 2-hour bread). Thanks so much!”
~ Thank you for sending your photo, Barb. Your bread turned out beautifully. – jenny
I grew up in Ontario, Canada but that’s not the reason I chose this photo from Gail in Ancaster, Ontario. This picture made me realize, “I need to take a better picture of my beef stew!” ? This stew is so tantalizing that I put the ingredients on my shopping list to make it again myself. Gail wrote, “Hi Jenny, Really enjoy your style of cooking. Simplicity married to nutritious makes perfectly delicious foods. Love it! Here is a photo of your Beef Stew recipe made in my cast iron pan with a heavy lid. It is great comfort food during the lockdown. Blessings to you and yours! ~ Gail Albanese. (Ancaster, Ontario Canada)” Thank you, Gail. ??
These photos are my favorite thing. I still can’t get over seeing my recipes all around the world! ???
Can’t find yeast? Need to make bread? Here is a bread recipe that uses no yeast, instead using baking soda and buttermilk for a fast and easy loaf, good for sandwiches or toast. When I say “fast” check this: without yeast there is no rising time so the whole recipe, start to finish, takes 35 minutes!
This is basically my version of Irish soda bread so don’t expect it to taste like yeast bread. It might remind you of buttermilk biscuits. I used it for a salmon sandwich yesterday and had it toasted today with breakfast. Most soda breads don’t use eggs but I found that adding the egg makes it lighter and rise more; otherwise, it turned out more dense.
And I tried it with both real buttermilk and with a substitute of milk + white vinegar and I preferred the real buttermilk version. On the bright side, buttermilk should be easier to find than yeast these days. So bottom line, you’ll get the best result using real buttermilk and the egg but if you want to avoid the egg there are lots of Irish soda bread recipes available online for you to choose.
Bread made with yeast is ideal but for anyone in quarantine who can’t find yeast, this is my best version of bread without yeast. Click here for the recipe. – Jenny Jones
The whole world is 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
PAUL (from the UK) MADE MY NO YEAST BREAD
“Hi Jenny. Hope you are keeping well, here in the UK it’s quarantine baking time! Luckily I have no shortage of yeast as I buy small tubs and keep them in the fridge, we’ve been making lots of no-knead but thought I would give your no-yeast a try. Buttermilk is not a staple here so I used the 1tbs vinegar topped up to a cup with milk. Also had to add extra flour as I often find our plain flour is less absorbent. Turned out great (as usual with a JCC recipe), here it is, still warm with a bit of Marmite. Thanks again for your time and passion in bringing us these fantastic recipes. ~ Paul.”
~ Thank you for being the first photo of this easy bread. This will really help everyone see how well it turns out. Stay well. – jenny
LISA MADE MY NO KNEAD BREAD
“Thanks for the recipe! Need new pants for my growing waistline after finding this recipe! ?”
~ Your bread looks perfect. Thank you for sending and sorry about the pants! ? jenny
SALLY MADE MY NO KNEAD CRUSTY ROLLS
“I absolutely love this recipe. The first time i made them they didn’t rise and realised the yeast was too old. After trying again with new yeast I am super chuffed, thank you Jenny. Don’t they look great?! “
~ Yes, they do look great. I appreciate your sending this lovely photo. – jenny
KEN MADE MY NO KNEAD BREAD
“I’m a senior citizen and I just started baking. Thanks for all your great recipes! The bread came out great and it also makes delicious toast. God bless..”
~ That means it’s never too late to start baking, especially when you can make bread like this. And I agree that it does make delicious toast! Thank you for the great photo. – jenny
MIKE (from Northern Virginia) MADE MY ALMOND FLOUR COOKIES
“Hi Jenny, I made these delicious Almond Floor Cookies using your recipe. I added about a tablespoon of Cocoa Powder to the dry ingredients and it added a nice flavor to them. It’s good to have yummy, healthy, cookies while stuck indoors. ~ Mike F. – Northern Virginia.”
~ My husband says everything is better with chocolate! ? Thanks for your photo. – jenny
KAREN MADE MY NO KNEAD BREAD
“I made your No Knead Bread this week using Bluebird Grain Farms hard white flour. Never was bread so easy delicious! (And I’ve been making bread a long time, too.) Thank you! ~ ChefK.”
~ Your crust looks great. Thanks for your terrific photo. – jenny
ANGELA (from Texas) MADE MY CHOCOLATE CAKE
“Hi Jenny ! Writing to you from College Station, Texas. I made your cake last week, found your website during Quarantine. It was amazing ! Thank you so much !! I LOVE CAKE !! Your videos are awesome !!!”
~ I love cake too! ? Thanks a lot for sending your photo. – jenny
PAT (from California) MADE MY PUMPKIN PIE
“Hi Jenny! I’m new to your website and your cooking. Today my sister sent me the video where you make your pumpkin pie that EVERYONE loves. We don’t use milk so I substituted soy milk for the regular milk in the dough. The pie just came out of the oven and is cooling. We’ll have a piece later this evening. Thank you for recipes and videos. You are so much fun to watch and your joke at the end of the video had me in stitches. Just what I needed after so many weeks “sheltering in place”. ? Pat Moore, California.”
~ That pie looks perfect and who doesn’t love pumpkin pie? Thank you so much! – jenny
GAIL (from Canada) MADE MY BEEF STEW
“Hi Jenny, Really enjoy your style of cooking. Simplicity married to nutritious makes perfectly delicious foods. Love it! Here is a photo of your Beef Stew recipe made in my cast iron pan with a heavy lid. It is great comfort food during the lockdown. Having difficulty making bread. I swear all the yeast in the world is now sitting in hoarder’s cupboards. Lol! Can’t find yeast anywhere. Instead, trying cabbage rolls next. Blessings to you and yours! ~ Gail Albanese. (Ancaster, Ontario Canada)”
~ Your stew sure looks good!! Thank you for sharing and good luck with the cabbage rolls. ?? – jenny
DEBBIE (from Canada) MADE MY NO KNEAD CRUSTY ROLLS
“No Knead Crusty Rolls, from Nova Scotia, Canada.”
~ Thank you for the photo. I’m from Ontario and have been to Nova Scotia – loved it. ?? – jenny
LOMIE (from Mauritius) MADE MY NO KNEAD ROLLS & FLATBREAD
“Hi Jenny, Hello from Mauritius!!! I am so glad I found your youtube channel, your recipes are so easy to follow and results are excellent! So far I have made the no knead bread rolls (with seeded bread flour) and flat bread! Really tasty”
~ My first photos from Mauritius! Thank you very much for sending them!– jenny
ERICA MADE MY NO KNEAD BREAD
“OMG Jenny, thank you so much for this recipe! I’ve made this bread 3x this week already and it gets devoured! Thanks, Erica.”
~ I’m glad to hear it. Thank you for sending your photo – it looks great! – jenny
The whole world is 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
SIOBHAN MADE MY NO KNEAD BREAD & ROLLS
“Hi there Jenny, First time we’ve ever made bread and it was so easy and delicious too ! Thank you. ?? Can I use the same recipe with gluten free flour ?”
~ Thank you for the great photos and I’m sorry to say gluten free flour will not work. – jenny
YOLIE & RICK (Newlyweds?) MADE MY NO KNEAD BREAD
“First time baking bread!!!! Jenny, Thank you so much for sharing your bread recipe. I’m a newlywed for 10 days and in quarantine so we found you and tried this today. It was so easy and successful!! You are AWESOME!! Thank you! Yolie & Rick.”
~ Congratulations on your wedding and also on your first homemade bread. I wish you much happiness! ❤️❤️ – jenny
GERT MADE MY NO KNEAD BREAD (using Swiss Ruchflour)
“Hello Jenny, my name is Gert, I’m a physician and I come from Innsbruck/Austria. I’m baking bread regularly since my father was a baker and I grew up in a bakery near the lake of constance. I found your video of making “No Knead Bread” on YouTube and immediately knew that I want to try your recipe with my favourite flour which originally comes from Switzerland.It’s called „Ruchmehl” and is pretty popular there. Since we all live under quarantine-conditions in the moment I unfortunately cannot let my partner Alex, who is living not far from you (Kitchener/ON) try the result of my baking (I made it in a wok, as you can see) right away. But the time will come when I will be able to visit Canada again and I would be pleased to meet you then. Thank you so much Jenny for your amazing recipes, sincerely yours, Gert Grubwieser, MD, DMD.”
~ This flour sounds wonderful and the bread looks equally wonderful. Thank you for taking time to send these great photos! – jenny
KARIM MADE MY WHOLE WHEAT BREAD
“I made the whole wheat bread recipe with a twist : I added Rosemary, Black Pepper, Dried Basil and Dried Thyme to it and it came out D-E-L-I-C-I-O-U-S !!! My house smelled amazing the whole day (and night) and my oven is now perfumed. Thanks Jenny !”
~ You’re very welcome. Thank you for your photo. – jenny
JILL MADE MY NO KNEAD BREAD
“I am a dessert baker, but baking bread has been on my bucket list. After seeing your recipe, I felt as though this was something I could do. Finding yeast doing a Pandemic was another thing! As a last resort, I called a Cake store where I buy pans and cupcake liners and they had it. After seeing three small packs on eBay for almost $50.00, I had no idea what to expect. When the store owner told me the yeast was in a one-pound bag, I was hoping it would not be astronomical. $3.69 later, I was on my way to the Italian store to buy corn meal. Shortly thereafter, the following came out of my oven!”
~ Bucket List – Check. ✔️ That’s a great looking loaf. Thank you very much for the photo. – jenny
BUZY GAL MADE MY CINNAMON ROLLS
“Hi Jenny I’ve done your cinnamon roll…Oh my God!!!it came out so perfect..and am so proud that I have made it…Thanks a lot to you!!”
~ That makes me so happy. ? Thank you very much for your photos. – jenny
MICHELLE (from Seychelles) MADE MY CINNAMON ROLLS
“Dear Jenny ? Thank you for the lovely recipe. They were delicious. Pls see my creation attached. Warm regards from Seychelles, Michelle ?”
~ I had to look you up on the map! Thank you so much for your truly “long distance” photo! – jennyYOIDED MADE MY NO KNEAD BREAD
“I made this bread an turned out beautiful! However, I would like it with a little bit more salt. How much more salt do you think I could add? Thank you and God bless.”
~ You can add as much salt as you like. Thank you for the photo. – jenny
If anything good could come out of our current worldwide quarantine it’s that people are learning how to cook. It’s given us a chance to either learn or to teach our children this important life skill. That’s why my pick this week is this photo of 9-year old Svea, whose mother sent it in, showing Svea taking pride in this chocolate cake she made all by herself for her family in Minnesota. I hope this inspires other young people to discover the joy (and value) of cooking. ❤️
It may sound crazy but I love grocery shopping. I like to take my time, meander down the aisles, see what’s new, what’s on sale, what the produce guy just rolled out, and I miss that. I miss my favorite checker who always says, “Hi, Jenny.” She’s from Russia and says she learned how to speak English by watching my talk show. I miss her too. And I worry about her because she is an essential worker, close to my age, and is still working now.
It’s not easy getting groceries so I’ve been cooking and freezing as much as I can. Last night I made my two favorite casseroles to freeze in portions. Left is my baked ziti and right is my angel hair casserole. The ziti is made with a meat sauce and three Italian cheeses and the angel hair casserole uses beef, mushrooms, and cheddar cheese. They are both family favorites and luckily they freeze well. I cut them into serving portions today and froze them so we can still have our favorite meals as getting groceries continues to be a challenge.
If you can get the ingredients, I recommend both of these casseroles for freezing. For the Baked Ziti recipe click here and the Angel Hair click here.
