I made pancakes today. From scratch. In five minutes. If you’ve never made buttermilk pancakes from scratch… do it. You will never buy a mix again. Fresh blueberries are just coming into season and I decided to treat myself to pancakes for breakfast.

I put a little butter on the top, which melted right away, and then poured real maple syrup all over. OMG! And here is some good news: you can also make them with whole wheat pastry flour. They are delicious either way.

Blueberries are anti-aging superstars that are full of antioxidants, good for the brain and heart, and defenders against cancer and inflammation. I’ve said enough. Just do it. Click here for the recipe. – Jenny Jones

It makes me so happy to see photos of my recipes made all around the world. Please send your photos and I hope you’ll also share where you are from. Send your photo to: YourPhotos@JennyCanCook.com

TABITHA MADE MY COCONUT CAKE

“Mmmm…. Hoppy Easter, Jenny he has risen!!!“

~ Thank you for the photo and Happy Easter! ~ jenny

DALILA MADE MY EASTER BUNNY BUNS

“Hi Jenny! I made your “?EASTER BUNNY BUNS?”, they were so fluffy and yummy! They aren’t that hard to make, I really thought they would be. I kept eating the raisins…but only the non-matching ones….LOL! I plan on making another batch for this Sunday’s Easter dinner. I can’t  wait for our dinner guest to set their eyes on these beauties. I let them rise a bit longer than I wanted to, but no harm was done, lucky me. They baked up beautifully and my kitchen smelled so wonderful! I have to say that nothings beats the smell of baking bread, I just love it! Thank you for sharing this fun and tasty recipe. Have a beautiful and blessed Easter Ms. Jenny! ?Happy Baking!“

~ They look wonderful! And Happy Easter back to you. ~ jenny

SVJETLANA MADE MY OATMEAL BANANA MUFFINS

“Hi, Jenny, thank you for the recipe, LOVE IT ❤️ I made these muffins for my pregnancy snacks and it is super delicious! I love your recipes, already tried a lot of them, but this one is my favorite! Best regards.”

~ Thank you for your photos and congrats on your pregnancy. ~ jenny

KYLENE MADE MY CINNAMON ROLLS

“These are the best cinnamon rolls I’ve ever had and I made them! Love Love Love your recipes! Thanks So much, I’ll be making many more of your recipes from my kitchen in Tennessee.?” – Kylene Johnson

~ They look postcard perfect. Thank you so much for the photo. ~ jenny

MIDGE MADE MY NO KNEAD RYE BREAD

“I made the No Knead Rye Bread by putting the dough in a USA 9×5” baking pan, then put it in my Dutch Oven. Worked great and got a 4” slice of bread!”

~ Genius! What a great idea. Thank you so much for sharing this. ~ jenny

MARY MADE MY NO KNEAD RYE BREAD

“Better than the bakery!”

~ I couldn’t agree more. I grew up on rye bread and love this easy recipe. ~ jenny

COLLEEN MADE MY EASTER BREAD

“My pic of yummy Easter Bread. I also did a review as I made some tweaks: Hubby doesn’t care for raisins, I added dried cherries soaked in apple brandy instead. I decided to give it a cold rise overnight, wrapped loosely with plastic wrap and towel. After bake, I sprinkled blue crystals on top, but would reco the kind Jenny used as it was not as festive looking as Jenny’s.  It WAS easy and delicious.”

~ Thank you for my first Easter bread photo and for sharing your details. ~ jenny

BHUPINDERJIT  MADE MY SIMPLE WHOLE WHEAT BREAD

“Please help dear jenny. Now a days my breads cracks at the crown gives out too much crumbs on slicing. Though it tastes good previously it used to come out perfectly. I m sending three photographs of my breads.”

~ Please go to my blog (in Chat Room/Questions category) where we can try to figure this out – all your photos are there. ~ jenny

DAWNA (& HER NEIGHBOR) MADE MY 2-HOUR FASTEST NO KNEAD BREAD

“Earlier this week I gave my neighbor a loaf of your 2-HOUR Fastest No Knead Bread. He liked it so much that he wanted to learn how to make it himself so he could take it to the hospital he volunteers at. He was so proud of himself. It was really cute. He kept saying, “Isn’t it pretty”and “I bet my wife is smiling down on me from heaven right now”. Best feeling I’ve had all year!  Thank you, thank you , thank you for such a wonderful and easy, no fail recipe!”

~ This makes me SO HAPPY! What a beautiful man for volunteering to help others. Please send me his name so I can add it to this wonderful photo. This is the best feeling I’ve had all year too!! ~ jenny

ZARINA MADE MY TORTILLAS

“Hello Jenny ! I have to thank you again for another great recipe ! Just made my very first tortillas and it was a success ! While I was making an avocado quesadilla , my daughter couldn’t wait and took one to wrap her Caesar salad ! This simple few ingredients tortillas recipe is a keeper ; no more store bought for sure ! Cheers, Zarina. (New York City)”

~ I’m glad to hear it. I made tortillas myself today – no more store bought here either. ~ jenny

JACALYN MADE MY NO KNEAD BREAD, CRUSTY ROLLS & PIEROGI

“What Wonderful Recipes Jenny ✨ Quick No Knead Bread  – Your Crusty Rolls Doubled Recipe! Thank you for Sharing such Wonderful  Recipes! ~ Jacalyn ?High 5!”Outstanding Pierogi Recipe ! Oh Jenny you sure can cook ?‍?✨❤️ Made a Double Batch to freeze ! They are Yummy ! Thank you for always sharing all your  Goodness with so many.”

Thank you for taking time to send your photos – everything looks yummy. ~ jenny

DALILA MADE MY BLUEBERRY BUTTERMILK PANCAKES

“Hi Jenny! ? I made your BLUEBERRY BUTTERMILK PANCAKES for Sunday breakfast. They came out  PYSZNE!!  I followed your recipe to the letter, it was easy-peasy. This is why I enjoy using your recipes in so much of my cooking and baking. They’re  never complicated and you don’t have hard to find ingredients. There were enough blueberries that I had some in almost every bite. What a great start to my day, thank you Ms. Jenny! Happy Cooking! ?” ~ Dalila G.

~ I truly appreciate your beautiful photos. Thank you! ~ jenny

TABITHA MADE MY NO PEANUT BUTTER COOKIES

“Jenny’s Peanut Butter Cookies.”

~ Thanks for starting off this month with one of my favorite cookies. ~ jenny

A frittata for dinner? Made with spaghetti? In 30 minutes? This is my kind of dinner!

Frittatas are usually associated with breakfast because they’re made with eggs, but when you throw in some spaghetti and then add health-building spinach, a little parmesan… that’s a mighty fine dinner right there.  It cooks in 6 minutes on the stove top but you do have to flip it over after 3 minutes. Here’s how I do it:

First, you need to use a fry pan with sloped sides. I slide the frittata from the pan onto a dinner plate, cover that plate with another dinner plate, flip the plates over and then slide the uncooked side back onto the pan. It’s easy, but remember to swirl a little olive oil in the pan before cooking the 2nd side.

I’m trying to eat more vegetarian meals and when it’s an easy one pan meal like this, that’s a bonus. Some recipes use different pasta shapes but I prefer angel hair spaghetti for this recipe, and I like to serve it right away… after a salad of course. Click here for the recipe. – Jenny Jones

I just found a better and simpler way to make pasta with vegetables. Everything cooks in one pot and you don’t even have to drain the pasta. With a small amount of water the pasta and vegetables all cook in the same pot. I love it.

I make it with two of the most important vegetables for health: broccoli and spinach but it also works with just broccoli. This super fast vegetarian meal takes just 15 minutes and here a couple of tips:

• Be sure to keep the water boiling (not too high or too much water will boil away).
• If too much water boils away, you can add a little more water as needed.
• A timer is really helpful so you can set it for the pasta cooking time and then keep an eye to know when to add the veggies.
• When you add the broccoli, just open the lid briefly, toss the broccoli on top, and quickly close the lid. The broccoli will steam right on top.
• Add more or less parmesan. I like it with three tablespoons.

This can be a side dish or main dish. I plan to try it next with whole wheat pasta and will share my results.  Click here for the recipe. – Jenny Jones

 I’m so excited to share this new recipe. It’s very similar to my hugely popular simple whole wheat bread recipe. I’ve been curious about baking with sprouted wheat flour and finally decided to give it a try. What a wonderful surprise!

This loaf is soft and delicious with a great texture, and definitely softer than the regular whole wheat version. The dough is a little softer too so I was afraid it might not turn out, but I love it not just for the great taste and texture but because I researched the benefits of sprouted whole wheat flour compared to whole wheat flour. Sprouted whole wheat flour has…

• More fiber
• More protein
• Less gluten
• More vitamins than regular whole wheat flour, like B, C & carotene
• More minerals than regular whole wheat flour, like calcium, iron, magnesium & zinc
• Enzymes that make it easier to digest
• More flavor because the grains are sprouted

WHAT IS SPROUTED WHEAT FLOUR? Wheat grains are allowed to sprout before milling, producing a living, nutrient-rich food because vitamins & minerals develop that enhance nutrition and digestibility. The major benefit is that those nutrients are in a state that can be more readily absorbed. (I find sprouted wheat flour at Whole Foods and it’s also available online. Once opened, be sure to keep it refrigerated.)

If you like my simple whole wheat bread, this sprouted wheat loaf is just as easy to make. I’m so glad I decided to experiment with sprouted wheat flour. This loaf is softer than the similar whole wheat loaf so if it’s too flimsy for you, try making it with half whole wheat flour and half sprouted whole wheat flour. It will have more body and a really great taste. Click here for the recipe. – Jenny Jones

I’ve been reading about how sprouted whole wheat flour is healthier than regular whole wheat flour. Sprouted flour has more fiber, more protein, more vitamins and minerals, and they are absorbed better than from plain wheat flour. It has less fat and less gluten so I had to try it. I was skeptical – too good to be true, right? With less gluten, the loaf would surely be a dud.

Well, lookie here! I made my simple whole wheat bread and just swapped the whole wheat flour with sprouted whole wheat flour and I love it. It rose even faster than my regular wheat loaf. This bread is soft and moist and makes a good sandwich bread. I even made French toast with it this morning.

To make sure it wasn’t a fluke, I will bake a few more loaves and then post it as a new recipe. Meantime, if you want to try it, just use my Simple Whole Wheat Bread recipe and swap the whole wheat flour with sprouted whole wheat flour. – Jenny Jones

p.s. One of my visitors (Monita) beat me to it and posted her own loaf made with sprouted whole wheat flour. It worked for her too! See it here.

I never expected my recipes to be made by home cooks all over the world – I love it! I hope you’ll share where you are from and please send your photo to: YourPhotos@JennyCanCook.com

MARGARET MADE MY NO KNEAD BREAD

“Hello Jenny! I hope it’s okay that I share a photo with you that I took of my first attempt at making your “2-HOUR Fastest No Knead Bread.” (I’m glad I took a picture because the loaf didn’t last very long!) I can’t wait to try more of your wonderful recipes! Thanks Jenny!” ~  Margaret Macaulay, New Westminster, BC.

~ Thank you for sharing your great photo. This bread doesn’t last very long around here either! ~ jenny

BART MADE MY NO KNEAD BREAD

“LOOK AT THIS LOAF! JUST MADE THIS FOLLOWING YOUR DIRECTIONS. We are waiting for it to cool down. Love your humour and easy to folllow directions. ~ Bart…”

~ That crust looks awesome! Thanks so much for sharing your photo. ~ jenny

GIOVANNI MADE MY CINNAMON ROLLS

“Hi Jenny, this is result of your recipe. I added sultanas to the filling and I spread apricot jam in place of glaze. I make this recipe also with your poppy seeds filling. Excellent! Thanks ?”

~ Thank you for sharing your photo as well as these creative ideas. ~ jenny

DALILA MADE MY APPLE PIE INTO HEART HAND PIES

“Hi Jenny! I was in a baking mood…(again…? )……so I decided to bake some hand pies for ? Valentines Day. ? I used your recipes for HOMEMADE APPLE PIE, both came out great again. The dough was easy to shape, no problem at all. This time to my apple pie filling I added some craisins, a wonderful combination. I baked some with a dusting of turbinado sugar and the others were drizzled with a vanilla glaze. Talk about a handful of yumminess, they were a hit! ? Thank you Jenny!  ❤️️Happy Valentines Day!!❤️️”

~ Your are both skilled and creative. Happy Valenine’s Day back to you. ~ jenny

PAUL MADE MY CINNAMON SWIRL BREAD

“I trust your recipes so much I looked up the recipe for cinnamon swirl bread and tried it as an experiment.  Ate the whole loaf before it cooled. I made your recipe that Friday night, two loaves, for a charity sale … perfect.  Followed the recipe to the letter. Monday I made two loaves in less than 2 hours.  I added a milk wash on top after baking and more cinnamon sugar.  Sooooo happy. ~ Amables saludos, Pablo Prescott, Jubilado en el Paraiso.”

~ Thank you for sharing. They all look delicious!! ~ jenny

first trial…first trial…

4th try…

DALILA MADE MY 20-MINIUTE PIZZA DOUGH

“Hi Jenny! Happy Friday which means it’s pizza night for us. I made your 20~MINUTE PIZZA DOUGH recipe for dinner. I made two 8″ pizza’s with that recipe. I let the dough rest for about 40-45 minutes while I was busy getting my other ingredients ready. The dough came out great, so easy to form into two small pizza’s. I topped them with onions, red peppers, black olives, small diced tomatoes and mozzarella cheese. ?They were DELICIOUS!! WONDERFUL!!? The dough baked up nicely, a bit crispy because I left them in a little longer, we like our pizza that way. Another simple and fast dinner idea, THANK YOU Ms. Jenny!! Have a nice weekend! Happy Cooking!”

~ Your pizzas look really good, better than most restaurants. Thank you for the photo. ~ jenny

UPDATE – January 2020: Good news! I experimented and found that it’s not necessary to soften the grains with boiling water. You can just combine them with the flours and other dry ingredients and add cool water. Using this overnight method, the grains soften naturally on their own.

(Jan. 2019) Always looking to add fiber to my breads, here is my easy no knead bread made with ten grain cereal. I use dry cereal and soften it for 15 minutes with boiling water and then put the dough together with even more fiber, adding whole wheat flour, bread flour, and rolled oats.

I use Bob’s Red Mill 10 Grain Cereal and instead of cooking it, I just soften it with boiling water for a few minutes.

This cereal contains a fabulous mix of wheat, rye, corn, triticale, oats, soybeans, millet, barley, brown rice, oat bran, and flaxseed meal. Wow! It provides lots of fiber and protein and a nice chewy texture to this wholesome bread. If you can’t find it, you can try another multi-grain cereal. This loaf needs time to develop so it’s made using the overnight method but it’s still very little work, just waiting time (but you’re sleeping anyway!). Click here for the recipe. – Jenny Jones

I love my lemon brownies. I realize that some baked goods are not as good using whole wheat flour but it works with my one bowl lemon brownies recipe. In fact, I always make them this way now and I want to encourage everyone to try them this way. Any time you can avoid white flour, it’s a good thing. It needs to be whole wheat pastry flour and the result is a lovely, soft, delicious lemon bar.

I made them today in an 8 x 8-inch square pan but you can use a 9 x 9 for a more dense bar. I had some meyer lemons on my tree and if you have meyers, which have a milder lemon flavor, well I can tell you they make delicious lemon brownies. Oh, I forgot to mention this is the easiest recipe ever. Everything goes in one bowl, no mixer, no butter, no white flour, and if you make them… no brownies left! Click here for the recipe. – Jenny Jones

When it’s cold outside, make soup. This thick and hearty soup is just right for a cold winter’s day. You only need six ingredients and water – no fat, no ham hock, nothing you don’t want.

This is my version of Andersen’s famous (in California) split pea soup only I simplified it a bit and it’s deeeelicious! I like this soup thick but you can make it thinner using more water if you like. Or test it out and you can just add some hot water at the end of you want it thinner. The creamy texture comes from straining the soup through a fine sieve and it’s really easy using a soup ladle to press it through. I do not recommend using a blender or food processor because it creates too much foam.

Besides fiber and protein, pea soup has lots of nutrients including iron, potassium, isoflavones, vitamins B1, B5, K, folate, iron, magnesium, and zinc. What’s not to love? Click here for the recipe.  – Jenny Jones