I appreciate receiving your photos and seeing how my recipes turn out in other kitchens, and it’s always nice if you say where you’re from. Please send your photo to: YourPhotos@JennyCanCook.com
LYNN MADE MY NO KNEAD RYE BREAD
“Happy Friday, Jenny. This is a phone-photo of your caraway rye loaf, made yesterday. I just wrote a reply to one of your followers who had trouble making this loaf — sticky center. I didn’t get that result, but I read all the comments carefully beforehand and was on the lookout to avoid the sticky center issue. Made a few suggestions from my experience and said I would post a photo on your site’s blog page. This loaf has big flavor, almost a little sour-sweetish, plus arromatic with caraway. Nice texture. Again, dziękuję bardzo, Jenny! D. Lynn C. SilVal, CA.”
~ Thanks for your photo and for your extra input to help others. ~ jenny
LYNN MADE MY MULTIGRAIN NO KNEAD BREAD
“Jenny, your multigrain loaf prepared the cold water way, after a 13-hour ‘germination’; still a bit too warm to slice. Wonderfully fragrant.Grazie, Maestra!”
~ I’m honored with your tea dedication and I love this bread too. Thank you. ~ jenny
“Teatime, dedicated to you, Jenny. I join with all your other fans in thanks & praise.”
“Exactly as you described this multigrain loaf, Jenny — crispy, chewy outside, soft interior, really nice, probably even tastier in the morning. (Blackberry/pomegranate fruit spread). Merci beaucoup!!”
ROXANNA MADE MY CRISPY APPLE TART
“Hi Jenny, Thank you again for another perfect recipe. The Apple Tart was amazingly delicious-just the right amount of sweetness. I feel extremely fortunate that I found your site. Best, Roxanna.”
~ That’s a nice swirl design with the ribbed apples. Thank you. ~ jenny
LYNN MADE MY LEMON BLUEBERRY MUFFINS
“Jenny, happy Saturday! What’s left of your lemon-blueberry muffins (half batch); did your suggested ww pastry flour, yogourt/milk subs, plus eggless — used Bob’s Red Mill “Egg Replacer.” Scrumptious & Beautiful, photo doesn’t do them justice … that gorgeous blueberry blue and the lemon-yellow speckles, real tea-time or coffee-break charmers!! Lynn, from Carmichael Silicon Valley, CA, by way of Ontario, Canada. “Bon Weekend,” Jenny! ???”
~ Thanks for the lovely photo. It’s a great time for baking with blueberries. ~ jenny
TRACEY MADE MY LEMON BLUEBERRY LOAF CAKE
“Hello Jenny, I am from Saratoga Springs N.Y. I was so happy to make this Blueberry bread. Thank you for the recipe! It came out great. I found your site from Googling Chrusciki. I used to watch you on T.V. years ago. I couldn’t believe this was you. I am glad you are well. Thank you for the recipes.”
~ It turned out perfectly. Thanks so much for your photo. ~ jenny
DALILA MADE MY SPAGHETTI FRITTATA WITH SPINACH
“Hi Jenny! ?I had a taste for a meatless dinner, its just been too hot here lately. And I really didn’t want a heavy meal laying in my stomach all evening. So I made your SPAGHETTI FRITTATA WITH SPINACH. At first I was a bit leery about flipping from pan to plate back to pan….geez! But you know what…..it was soooo easy. I felt like a pro, it was easy-peasy, nothing landed on my kitchen floor….LOL!! Your frittata recipe is rather simple once I was in a right frame of mind ~ I can do this. And the taste…deeelish, thank you Ms. Jenny! I plan on making this dish more often. Happy Cooking! ?”
~ Thank you for sharing your photo and comments – it turned out perfect. ~ jenny
ROXANNA MADE MY OVERNIGHT NO KNEAD BREAD
“Hi Jenny, I’ve been making no knead bread for a few years; however after recently finding your website and following your recipe, the bread is now perfect—both inside and outside. Thank You.”
~ I see you made it your own. Thank for the inspirational photo. ~ jenny
ANDI (from Florida) MADE MY HONEY WHEAT BREAD & ONE BOWL LEMON BROWNIES
“You are amazing Jenny. Look what I can do because of you! Love from Florida.”
~ It turned out great. Thank you for sharing. ~ jenny
“Lemon Heaven. We absolutely love you.❤️ Sent from my Cabana on the beach?”
~ This is the perfect summer dessert. Thank you for the photo. ~ jenny
MARG (from Canada) MADE MY NO KNEAD BREAD
“Hi Jenny…I just wanted to let you know how much I enjoy your postings. This is my first attempt with a No Knead Bread using a Corning Wear dish. It tastes good so now I will look for a proper Dutch oven. Hopefully not the expensive ones unless it’s really cheap! I’m a Canadian from Victoria, BC. Cheers, Marg.”
~ Thank you for sharing this. It looks pretty darn good for a corning ware recipe. ~ jenny
KYLENE MADE MY FALL-OFF-THE-BONE RIBS
“OMG! These are the best ribs ever! I used your rub recipe which was amazing and I plan on making these several times a month. As always thanks for sharing your recipes!”
~ They look exactly like mine, right down to the foil. Thank you. ~ jenny
SITA (from the Netherlands) MADE MY NO KNEAD BREAD
“Hi Jenny, I love your recipe for the no knead bread, I made the bread many times and it just gets better and better. Thank you so much for sharing your yummy recipes.”
~ Thank you so much for this lovely loaf… all the way from the Netherlands! ~ jenny
JOAN MADE MY NO KNEAD RYE BREAD
“Just made your No Knead Rye Bread. Absolutely love it! It rose beautifully. Lovely golden color. Perfection!!”
~ I really love this bread too. Isn’t no knead the best? Thanks so much for the photos.~ jenny
RACHEL (from Miami) MADE MY CABBAGE ROLLS
“Hi Jenny. Loved your stuffed cabbage. I hope you don’t mind that I substituted the rice for quinoa. They were a hit! Thank you!”
~ They look so good, and it’s helpful for others to know they can use quinoa. Thank you for sharing.~ jenny
Today is my birthday so I celebrated by writing a poem (and baking a cake!).
Well I finally made it to seventy two! And I’ve learned a few things that might help you I was scared at first about getting older, you know Would my hair turn grey, would my nose really grow?
There are some things you simply can’t avoid Like wrinkles, but they’re proof that your life was enjoyed So you want to take a nap? Do it – it’s reviving Nothing wrong with that, just not while you’re driving.
Don’t lie about your age, there’s no reason to miscount Enjoy the benefits – get that senior discount. So you need to wear glasses, that bothers you a bit Truth is without reading glasses, I can’t see… a thing.
The serenity prayer is kind of my plan Accept what you must, and change what you can The list for accepting is not very long Your eyes or your muscles may not be as strong.
But the list you can change… where should I begin? Fix your bones and your heart and your hair and your skin Diabetes & cancer & stroke can be prevented It’s up to your lifestyle – you just reinvent it.
No sodas or fast food, no junk or diet drinks What’s that you say? This really stinks! And easy on the pizza & sweets & ice cream Jenny, you’re killing me. This is a bad dream!
Instead of coffee, drink water or tea instead And no booze except one glass of wine that’s red Eat veggies, wear sunscreen, exercise must be done I know what you’re thinking. Can’t I have any fun?
I’m not here to say that I never cheat An occasional pizza and gelato I eat But the next day I’m back on this plan of my making I cook every day, and do all my own baking.
I know it’s a lot and I’m not saying it’s easy But you can live without things in bags that are cheezy Feed your body with the best fuel at every meal Then see how fabulous you can look and feel.
Bread dough too dry? Cookie dough too heavy? You probably didn’t aerate your flour.
The two cups in this photo are exactly the same size. The left (red) one contains flour that I aerated, scooped into the cup, and leveled off with the back of a knife. The right (blue) one I did NOT aerate, just scooped it into the cup, and leveled it off with the back of a knife. Then I weighed the flour from both cups.
You can see that the flour that was aerated (red) weighs less than the NOT aerated flour (blue) and that’s because flour settles in the bag or container and if you measure it without aerating, you will probably be using too much flour. This can cause baking problems, especially if you consider that 3 cups of flour, that should weigh 13 1/2 ounces might weigh 15 3/4 ounces if not aerated before measuring. That’s exactly 1/2 cup more flour than you need!
Oh… one more thing. Aerating is not sifting. To aerate flour, you simply stir it around in the container with a spoon or spatula to incorporate some air. You can see how I aerate flour in my Quick and Easy Chocolate Cake video at the one minute mark: Click here to see it. I hope this is helpful and you have great results with all your baking. ? – Jenny Jones
If you like baking without butter, this marble cake is one to try. It’s not too sweet with lots of dark chocolate swirls. With all the controversy about butter being good or bad for you, I still bake mostly without butter just in case they are wrong again. And I don’t miss the butter in this moist and light cake.
A marble loaf never looks the same twice and when you slice it you never know what the swirl will look like. I always hope it will have an even mix of white and chocolate just like this…
My baking cocoa of choice is Dutch process, which produces a rich dark color and is less bitter than regular powdered cocoa. You can find Droste brand at World Market. I also really enjoy adding some fresh orange zest to this pound cake because chocolate and orange go great together. Plain or with orange, you won’t find a marble loaf this good at any store. Try it for dessert or afternoon tea, or serve it when you have company and wait for the raves. Click here for the recipe. – Jenny Jones
I love all desserts made with apples so I try to make them as healthy as I can and still be delicious. I did it with this easy homemade apple crisp. It’s made with 100% whole grains, no butter, and not too much sugar. You can use butter if you like but you’ll be using a lot less butter than most other recipes.
There’s not much cleanup here either – basically just one bowl and a cutting board. I combine the apples in a plastic bag and you don’t even need a mixer. I use granny smith apples, which are always available, but make sure you slice them thinly so they cook up nice and soft.
Considering the ingredients (rolled oats, whole wheat pastry flour, lots of apples) I thought, “Why can’t I have this for breakfast?” If you can have oatmeal and fruit for breakfast, well that’s what’s in my apple crisp. I even put it in the breakfast category because compared to some breakfasts, like a bagel with cream cheese (no fiber/no fruit), this is a healthier choice. And more fun. Sometimes my breakfast is a hard boiled egg, toast, and apple crisp for dessert. Yum!
Oh, and you can add nuts to the topping if you like (more protein if it’s breakfast!). Click here for the recipe. – Jenny Jones
Guess what? I just found out that my video for these fall off the bone ribs is the second highest viewed ribs recipe on youtube after Gordon Ramsey. Well knock me over with a spatula! It makes me proud because I was just making my home videos for fun, never expecting them to be so popular. But that means lots of people are cooking at home and I’m glad my videos and recipes are helping. Here are my current top 5 most viewed videos.
Fall Off The Bone Ribs – 4 million views
Cabbage Rolls – 3.9 million views
Faster No Knead Bread – 2.8 million views
Easy Whole Wheat Bread – 2.8 million views
Hash Browns – 2 million views (My Hash Browns? I couldn’t believe it!)
It’s exciting to watch these numbers grow. I don’t make ribs often but when I do, I always find myself saying, “Wow, I forgot how good these are!” If you haven’t tried them yet, summer is coming! Click here for the recipe. – Jenny Jones
Thank you all for taking the time to take a photo and send it to me, and it’s always nice to see where you are from. Please send your photo to: YourPhotos@JennyCanCook.com
SABINE (from Germany) MADE MY NO KNEAD BREAD
“Dear Jenny. Today I had to bake your yummie bread again. I’ ve put some seeds into the dough. Tomorrow we will have a very nice breakfast again. Lots of greetings out of my kitchen.”
~ Seeds sound like a healthy addition. Thank you for the photo.~ jenny
DALILA MADE MY OVEN BAKED DOUGHNUTS
“Hi Jenny! ? I had a taste for doughnuts, so I whipped up a batch of your delicious BAKED DOUGHNUTS. I did make a slight change by adding some diced strawberries to them this time. I also made the glaze with a hint of strawberry in it. I’ve made your baked doughnuts many times before and the are always a huge hit. I never have any leftovers….LOL!! I’ve even done double batches and I still have no leftovers! As always your recipe never fails, they came out wonderful! I’m not sure how these taste or keep for the next day…..all gone again! LOL!! Have a wonderful day Ms. Jenny! Happy Baking! ?”
~ Strawberry doughnuts with a strawberry glaze – sounds wonderful!~ jenny
KARINA MADE MY CINNAMON ROLLS, COOKIES, BREAD & ROLLS
“Hi Jenny. I’m really happy that I have found your website with all those great recipes. Today I have tried the cinnamon rolls, oatmeal cookies, whole wheat bread loaf and dinner rolls with a bit of a twist: I’ve filled them with mincemeat and sprinkled with poppy seeds. They’re wonderful, the dough has risen perfectly with a nice crust and delicious. Here’s a picture. Thanks for sharing your recipes! Cheers!”
~ Wow! This is my first quadruple recipe photo. Thank you so much!~ jenny
Potatoes are my friend – boiled, mashed, roasted, hash browned, I love them every way, and in the summer, potato salad is my favorite. I tried for years to make a good potato salad without mayo but was never happy with the result. It was always too dry and if I added more oil, it was too oily.
This time I decided to try something different. I added some of the potato cooking water to my dressing and it was better but still not good enough. Then I tried something crazy. I mashed a little bit of potato and added that to the dressing along with the water. Bingo! It was great. The potato salad was creamy, tangy, and delicious.
So now I’m sharing this recipe for creamy potato salad no mayo, just in time for summer. Click here for the recipe. – Jenny Jones
It seems that I’ve been making these crispy oatmeal chocolate chip cookies a lot lately. They keep well, there’s no white flour, they have lots of fiber, and instead of chocolate chips I’ve been using part of a 70% dark chocolate bar (the one that’s good for you), chopped up and added to the final batter. Of course the toasted nuts add a lot of extra flavor.
They are big – about 5 inches across – so we usually split a cookie for dessert. But then we split another one because… well… because I’m in charge in the kitchen and I said it was okay. Today I also made salad, salmon patties, and spaghetti with chard for dinner. Then we had half a cookie for dessert. That’s the truth. We each had half a cookie for dessert. What happened after that is… quite frankly… confidential. ? Click here for the recipe. – Jenny Jones
