– 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
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
SUE MADE MY CHRISTMAS COOKIES INTO SPRINGTIME COOKIES
“Getting ready for spring so I made your awesome Christmas cookies with my cookie press. Butterflies and sun flowers with spring time sprinkles! 😀❤️ Sue.”
– Hi Sue! What a great idea so we don’t have to wait until Christmas for these classic favorites. Thank you for the photo. Now try to eat just one! 😋 – jenny
MARY (from Wisconsin) MADE MY DOUBLE CHOCOLATE BISCOTTI
“Dear Jenny, Here is a photo of the biscotti I made last week using your Double Chocolate Almond Biscotti recipe. In a pinch, walnuts or macadamia nuts are an easy substitute for the almonds. Back in the 1990’s, I worked for a Milwaukee, Wisconsin television station that carried your talk show. The years go by so quickly. Thank you for sharing your talents with so many people! ~ Mary Milanowski, West Allis, Wisconsin.”
– They look exactly like mine but may be even better if you used macadamia nuts. Thank you for this photo. – jenny
LISA (from South Dakota) MADE MY HOT DOG BUNS
“Love these buns! So easy, fast and delicious! Thanks for sharing this recipe! ~ Lisa Williams, Yankton, SD.”
– Thank you for this amazing photo. The sheen and the seeds look fabulous! – jenny
GORDANA (from Canada) MADE MY FASTER NO KNEAD BREAD
“Hi Jenny my name is Gordana and thank you very much for wonderful recipe that works every single time. Regards from Montreal Canada.”
– That is a beautiful crust. Thank you for your photo. I used to live in Montreal (NDG). 🇨🇦 – jenny
JON (from New York) MADE MY 20-MINUTE PIZZA DOUGH & SIMPLE WHOLE WHEAT BREAD
“Dear Jenny, I followed your recipe and made the 20-minute pizza dough in the stand mixer. The dough was so tender and delicious! It was so good I made it two nights in a row. I made my pizza on a 12-inch cast-iron skillet. I have made your simple whole wheat bread a few times now. It comes out perfect every time. My daughter called and wanted to stop by for dinner with a friend. I whipped up the recipe and it was ready in 90 minutes to go with our minestrone soup. ~ Thanks! Jon Lavelle, Adams, NY.”
– I can see why anyone would want to come to your house for dinner. That pizza looks so good and the bread is amazing. Thank you so much for your photos! – jenny
TABATHA (from Tennessee) MADE MY CINNAMON RAISIN BREAD & WHOLE WHEAT BREAD
“Cinnamon tunnel bread & fresh whole wheat bread – Thank you, I enjoyed watching your video and making these with you! 😀 I am from Knoxville, Tennessee.”
– They both turned out beautifully! Thank you for the great photos.– jenny
JON (from New York) MADE MY WHOLE WHEAT BREAD INTO A RYE LOAF
“Dear Jenny, My family and I really enjoy your recipes and videos. I used your simple whole wheat bread recipe and substituted rye flour for the whole wheat + caraway seeds. It came out perfect and was delicious. Thanks! ~ Jon Lavelle, Adams, NY.”
– What a great idea! And it looks terrific. I always use caraway seeds with rye bread but I never thought of using this recipe. I will definitely be trying your version. Thank you. – jenny
PAUL (from the UK) MADE MY NO KNEAD BREAD
“Hi Jenny, Many thanks from over the pond for your fantastic videos on YouTube and your easy to follow recipes its got me baking 🙂 All the best, Paul from the UK.”
– Thank you so much. It’s so exciting to see this photo all the way from the UK. – jenny
This photo sent me into my kitchen to set out the cinnamon and all the ingredients needed to make cinnamon rolls. That’s why my photo of the month(s) is this one from Barb in Ontario, Canada. She and her husband both lost their jobs in the past year so she’s been making everything at home, including all of my breads. Hubby has a sweet tooth and was craving cinnamon rolls. “I was reticent about cinnamon rolls,” she said, “I thought they’d be too tricky for me! BUT I watched your video, taking note of the tips for not rolling too tight and using dental floss for slicing. It was easy!” And they must have been delicious because they were all gone by the next day. Thank you, Barb, for your tasty photo. My cinnamon rolls didn’t last long either. 😋
I love starting the new year with new 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
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
KAREN MADE MY FASTER NO KNEAD BREAD
“Jenny, Here’s the one photo I could find of a loaf I made of Faster No-knead Bread. The focus is a bit off since I had to zoom in so much to just get the bread, but dang, that’s some good bread! What an awesome recipe; turns out perfect every time! Just left a comment on your site, too. It might be a bit snarky for the people that always want to change everything about posted recipes, but meh, that’s just my opinion. 🤷🏻♀️ Your recipe rocks! Regards, Not THAT Karen.”
– I’m glad you’re so happy with it and thank you for the great photo.I appreciate it. – jenny
DEAN MADE MY NO KNEAD BREAD
“Great recipe, regardless of what type of yeast I use I always proof it first. Better results I find. Might be the altitude here as well, two diff loaf.”
– Thank you for sharing your photos. They look really good!– jenny
RELI MADE MY FASTER NO KNEAD BREAD
“Wonderful recipe! Perfect bread! Thank you!🙏❤️.”
– Your crust looks great. Thank you for all the photos.– jenny
TERESA (from Canada) MADE MY 2-HOUR NO KNEAD BREAD
“Hi Jenny! I just took this out of the oven. My husband is on route home after being away for over 3 months. What says ” welcome home ” better than homemade bread? Thank for your recipes and excellent videos. Happy New Year! ~Teresa – Toronto, Ontario.”
– Thank for your photo. What a perfect way to say, “Welcome home!” ❤️ – jenny
MICHAEL MADE MY NO KNEAD BREAD
“IL MIO PANE – Hi Jenny, I have tried your Dutch Oven Bread. I used your recipe with a few changes. It came out terrific! Less chances of getting burned by the iron pot. After the first rise and the folding over. I put the bread with the parchment paper into the pot, cold…. then into the 450 degree oven. When the temperature hit 200° or set the clock for 35 minutes. Baked it and then took off the lid carefully, because it was really hot. Gave it another 10 minutes with out the lid. As you can see it was a complete success. I gave some to my friends and they couldn’t believe it I said make me loaf. You know what I told them?
Jenny, you are a real pleasure to watch when you cook and some of your words of wit really add more to your terrific recipes. Keep up the great work. Love your style! ~ Michael Juliano ( retired Television News Cameraman ….30 years )(2 Time Emmy winner too).”
– You just made my day! It’s good to see a face with the bread, and both are looking great! Congratulations on your Emmys, and the bread! – jenny
MARIA (from Scotland) MADE MY CIABATTA BREAD
“Tried this Ciabatta Bread for the first time today. I have baked your breads for awhile now and they always come out good. I did try riding the sourdough wave but it was too much work and planning… So now I am a convert to your breads and recommend your site to anyone that wants to bake bread without the fuss. I also make your pizzas, at least once a month. Thank you. Writing from Aberdeen, Scotland. ~ Maria Elisa Metson.”
– I’m so excited to see my recipe in Scotland! Your loaf looks wonderful! I’m with you on giving up on sourdough. It’s like taking on a part-time job. 😀 – jenny
I love seeing pictures 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
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
ANNA MADE MY NO KNEAD BREAD
“I made it! Along with home canned chicken”
– Thank you for your photo and have a great Christmas!– jenny
MONA (from California) MADE MY NO KNEAD BREAD
“I brought an Italian themed meat/cheese board to my sister’s house for Thanksgiving. The upper left has the two loaves (not high, but very chewy and tasty) I baked using your recipe. I brought home: cheese, olive oil, olive spread, and honey(s) from Northern Italy, Slovenia, and Greece in October. The brined and oil-cured olives, meats, and fruit I purchased locally in the Little Italy district of San Diego. Happy to report, the bread paired wonderfully with every single ingredient. I baked the loaves on a baking sheet covered in parchment. Maybe Santa will bring a Dutch Oven for Christmas. Thanks for the recipe! Mona Oge, San Diego, CA.”
– What a fantastic spread! It’s beautiful. Thank you for the photo and all the delicious details. – jenny
CHRIS MADE MY NO KNEAD BREAD
“I love this recipe. We were so happy with how the delicious and beautiful the bread came out. Thank you!”
– I love it too. I make the whole wheat version every week. That’s a good looking loaf – thank you.– jenny
ANNETTE MADE MY NO KNEAD BREAD
(no message)
– Thank you for your photo. It’s good to see how well it turns out in a large pan.– jenny
BEV (from Canada) MADE MY CARAMEL CORN
“Oh, Jenny, this is very dangerous stuff! My plan was to give little boxes of it away but now I have to make more. This is the lightest, best caramel corn we’ve ever had and the first time I’ve made my own popcorn (which I’ll be doing from now on, who knew it was so easy). Another wow recipe – thank you! Bev (from Canada).”
– Don’t I know it! Everybody raves about this stuff when I give it as a gift. After seeing your photo, I’m going to gift it to myself – it’s close enough to Christmas as far as I’m concerned.🎄 😋 – jenny
I already made my cranberries. There’s no Thanksgiving turkey dinner in this house without fresh cranberries. If you haven’t made them using fresh berries, then you don’t know how easy it is. It takes five minutes and the taste is out of this world. Your kids will love watching them pop as they cook, kind of like popcorn. I don’t just make cranberries from scratch, I make my stuffing from scratch, using my own homemade bread and homemade turkey stock and my bread stuffing is awesome!
Putting together Thanksgiving dinner is a challenge, but so is cutting your own bangs… and yet we manage! ✂️ I want to wish everyone a Happy Thanksgiving and if you want to try any of my Thanksgiving recipes, here they are:
I love seeing pictures 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
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
BARB (from Canada) MADE MY CINNAMON ROLLS
“Hi Jenny! My hubby has a sweet tooth and has been craving cinnamon rolls of late. We both lost our jobs this past year, so I’ve been making everything at home from scratch for a change. I’ve lots of time for cooking now and we are addicted to all your easy bread recipes! I was reticent about cinnamon rolls, however. I thought they’d be too tricky for me! BUT I watched your video, taking note of the tips for not rolling too tight and using dental floss for slicing. It was easy! The only extra step I did was giving the dough a second rest after I rolled it out. It wouldn’t “relax” and kept shrinking back up again. But after I gave it the second rest for a few minutes, it co-operated with me. I was able to roll it a second time to the correct dimensions with no problem. I’ve attached photos showing them in the pan before rising and after rising, then after baking and glazing. My husband was very happy and didn’t realize I’d used no butter at all. Just light olive oil in the dough, then spread with a little Becel margarine before filling. We ate them all by the next day! I get more confident in my kitchen skills with every recipe of yours that I try. Thanks so much, Jenny … God bless! – Barb from Ontario.”
– Thank you for these luscious photos and for the tip about the second rest. They are picture perfect! –Jenny, also from Ontario.
MARZENA (from Chicago) MADE MY NO KNEAD BREAD
“Hi Jenny, This was the easiest bread i have ever made. I found your recipe through one of my good girlfriends and have loved it since. I am super excited to try out your other recipes and will continue to make this bread in the future it turned out perfect. My husband always says things taste “okay” but when he bit into this bread the first words that came out of his mouth were “this is really good!!!!” Thanks again! Best wishes for the holiday season! ~ Marzena Frausto, Canadian living in Chicago.”
– I’m glad you got such a great compliment. It’s about the same with my husband. He says everything tastes good but once in a while, he says, “very good,” and that makes my day! – jenny (former Canadian, former resident of Chicago) 🇨🇦
THERESA (from Indiana) MADE MY DARK CHOCOLATE FUDGE BROWNIES
“Hi Jenny, Our elf is named “Jenny Jones” because she loves to be in the kitchen, using your recipes to make the most delicious food. In this picture, Jenny is proudly showing off her latest creation, Dark Chocolate Fudge Brownies. Jenny added chocolate chips, toasted walnuts, and sprinkled the brownies with powdered sugar. I’m glad we took a picture, they didn’t last long! So good! Jenny the Elf says “Thank you for sharing your recipes!” Theresa (Indiana).”
– This is quite an honor indeed. Your brownies look good and so does your adorable elf. Thank you for this darling photo and Happy Thanksgiving. – jenny
MANUELA (from Germany) MADE MY EASTER BUNNY BUNS INTO MARTIN’S MEN
“Hi Jenny. In Germany we celebrate St. Martin’s day on November 11th, where children walk around the streets with lanterns and receive little “Martins men” afterwards. I used a combination of your cinnamon raisin bread and your easter bunny recipe for the sweet treats and they turned out great. I am sure the kids will LOVE them! Thanks so much for the recipe. Looking forward to new ones (especially videos!) and would LOVE to see your new kitchen! Many autumn greetings from Germany, Manuela.”
– How nice to learn about your St. Martin’s Day tradition and your little Martin’s man looks fantastic. Thank you for sharing with us. – jenny
JANET MADE MY WHITE BREAD
“Your recipe is the best! I don’t ever have to buy bread again! I’ve been following you and your awesome. Recipes for several years now I also love your YouTube channel It’s awesome. Thank you Jenny!!”
– I can’t remember the last time I bought bread either. Your bread looks fabulous, thank you. – jenny
HECTOR MADE MY FASTER NO KNEAD BREAD
“I followed the recipe and made this bread!!! It turned out delicious everybody loved it! It became our instant favorite! Thank you. 😃”
– Thank you for your photo. I’m glad to know your bread was a hit! – jenny
This was an easy choice. Seeing this young man embrace baking made me so happy, and he is not just a baker, he is an artist! Just look at what he made in the October photos section. His grandmother, Jeannie, wrote that “since Covid started and my grandson being home with me quite often, he has found a new passion; bread baking.” To know that my recipes played a small part in a young person’s passion for baking and seeing how skilled he is already, I can only imagine what the future holds for this talented young baker. I look forward to seeing more of his creations.
NEW RECIPE:One day I was out of my store-bought Italian seasoning mix and needed some for dinner. I thought about changing out of my pajama bottoms and favorite T-shirt to go to the store but that sounded like more work than making spaghetti and meatballs from scratch. So I decided to try making my own spice mix. That was the last day I ever used store-bought Italian seasoning mix. I can’t explain why but the mixture I came up with was just…. better. It smells better, tastes better, and smells fresher. It may be because I use a lot of basil, which is super fragrant. I just put all the ingredients on a piece of wax paper and pour it into a small jar, shake well, and it’s done. Homemade always seems to be better, even for spices. (not so much for hair coloring!)
