Some days, a big bowl of this thick and hearty soup is all I need for dinner, with one of my crusty rolls of course. Lentils are high in protein, low in fat, and have lots of health benefits. I used to have it without pureeing but once I pureed it in the food processor, I never went back. It comes out so thick and creamy, perfect for a cold winter day.
I use unsalted chicken stock but vegetarians can use vegetable stock. I sometimes add some chopped baby spinach in that last couple of minutes if I have it. Either way, lentil soup makes a healthy and satisfying meatless meal. (Don’t forget the crusty roll! 😋) Click here for the recipe. – Jenny Jones
It’s a thrill to see pictures of my recipes from all over the world. I love it, 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
Pj MADE MY 2-Hour FASTEST NO KNEAD BREAD
“Hello Jenny, I am Pj from Germany. I made your 2-hour fastest no knead bread with Type 1050/ High Gluten Flour (had to clear my pantry). Worked out wonderfully. Hubs was impressed. Thank you very much for sharing this recipe with the rest of the world. Your Youtube videos are a joy to watch. Here is the photo of the finished product. Thank you very much once again 🙂 Cheerios, Pj.”
– How exciting to see my bread being enjoyed in Germany! Thank you for taking time to send the photo. – jenny
SUE MADE MY POPPY SEED ROLL
“I love your recipes and I love you videos so easy to follow.”
– Wow! Yours came out beautifully! Thank you for the photo. – jenny
JON MADE MY FASTER NO KNEAD BREAD
“Your Faster No Knead Bread really works. First attempt was good, second even better. Have been trying to bake bread effortlessly for 40 years; now I can. Thanks! Jon.”
– I love that this bread is so effortless and yours looks awesome! Thank you.– jenny
CATHERINE MADE MY CINNAMON RAISIN BREAD
“Thank you for the fabulous recipe – it turned out amazing!”
– Boy that looks good! Thank you so much for the photo! – jenny
SUSETE MADE MY SIMPLE WHOLE WHEAT BREAD
“I made the recipe with white flour since I ran out of wheat. Came out beautiful and delicious. Did you spray your pan? Also give it a few minutes before you take it out of the pan.”
– Thank you for the photo. These days, I always grease my loaf pan. Your loaf looks perfect! – jenny
JEAN MADE MY NO KNEAD OLIVE BREAD
“Throughout the pandemic I have been experimenting with your no knead breads always a success!! I even have my sisters and cousins making them and we text pictures of our breads in our group chat! So much fun during such a trying time! Today I made whole wheat olive bread. 😋”
– I just had a grilled cheese sandwich today on my olive bread and loved it. Thank you for the photo and I’m glad you like experimenting. – jenny
LIEZEL MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“Tried the 2hr fastest no knead bread recipe and it turned out marvellous! My family loved it! ~ Liezel May.”
– Thank you for these stunning photos. It looks like you have a warm and wonderful kitchen. – jenny
KERRY (from New Jersey) MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“So fun watching your videos- and this bread came out better than the OVERNIGHT one I tried! Winner!”
– I’m glad to hear it. It looks really good. Thank you. – jenny
ELYSIA MADE MY NO KNEAD BREAD
“Thanks for the recipe! My first one came out perfect.”
– Congratulations on a beautiful first loaf. Thank you for your photo. – jenny
MARILYNN MADE MY PIZZA DOUGH
“Thank you Jenny! Your pizza dough is easy and delicious! I made pizza for the first time. I loosely followed the Food Network Kitchen’s Arugula-Prosciutto Pizza. It was delicious!!! Finding your website and recipes is the best part of Covid! Best wishes, Marilynn.”
– Thank you for this tantalizing picture. I love arugula and this looks so delicious! – jenny
JOANIE (from Ireland) MADE MY EASY CRISPY FOCACCIA
“Jenny, thank so much for a fab recipe! ~ Joanie (Ireland).”
– I can almost smell it from here. Thank you for the photo! – jenny
CATHY MADE MY 100% WHOLE WHEAT BREAD
“This was so easy, really. Mine sat for nearly 17 hours before I baked it, (it was my day off, I slept in). Turned out really well! Such a deep wheat flavor. I’m looking forward to toast for breakfast tomorrow. Thank you for the recipe – Cathy.”
– Thank you for the photos. That crust looks fantastic and super crunchy!– jenny
ROSE MADE MY BRAIDED CINNAMON RAISIN BREAD
“You have a new fan Jenny! I known to be a terrible baker but this came out beautifully and it’s delicious!”
– I’m so glad to hear it. Thank you for your photos – it does look delicious! – jenny
JASON MADE MY FALL OFF THE BONE RIBS
“Your recipe was amazing. And thank you so much for stressing the importance of rack location in the oven. That is so overlooked in most recipes and online videos. Respectfully, Jason R. Hillman.”
– Thank you for the photo. Your ribs look absolutely perfect! 😋 – jenny
DAWN (from Washington) MADE MY CINNAMON ROLLS
“Hi Jenny, I used an instant yeast packet and was concerned when the roll slices didn’t expand to fill up my 8-inch pan, I still had spaces between the rolls. I consulted your dough FAQ and didn’t see any other mistakes I could have made. So I followed your advice to continue on to finish baking and see how it turned out. As you see, the dough expanded when it started baking and this turned out great. And the dental floss makes it so easy. These were as good as they look! Thanks for helping me celebrate the new year! ~ Dawn Miller McKimpson, Vancouver, WA.”
– They do look good. Thank you for your photo and I’m glad you stuck with it. – jenny
BEV (from Canada) MADE MY EASY PUMPKIN BARS
“Hi Jenny – This afternoon I made your Easy Pumpkin Bars – so quick and absolutely yummy. Haven’t met a recipe of yours yet that I haven’t liked! Thank you for continuing to be an inspiration to those of us who are spending more time in our kitchens these days. Bev (from Canada).”
– Thank you! I had a craving for these bars yesterday and make them for dessert. They freeze well so I froze some for later. – jenny
JULIE (from California) MADE MY QUICK & EASY CHOCOLATE CAKE
“Hi Jenny! I am so grateful to have stumbled across your wonderful recipes! Your quick and easy chocolate cake will surely become a staple in our household as it was simple to make and it turned out delicious 🙂 Thank you so much for sharing your recipes! Kind regards, Julie S. from Corona, CA.”
– Thanks for your pretty photo. I just made this cake myself for dessert tonight. 😋 – jenny
LYNETTE (from Oregon) MADE MY NO KNEAD RYE BREAD
“Jenny- This is the best, easiest, and most versatile bread recipe I’ve come across. (And I’ve been baking A LOT during quarantine!) For this easy sandwich rye I added 1/2 cup plain yogurt to the 1 cup of water, and 1/2 cup rye flour to the remaining 2 1/2 cups bread flour. I also added 1T of caraway seeds. It’s soft with a tender crumb, and tastes wonderful! ~ Lynette Anderson, Portland Oregon.”
– I love rye bread and yours looks and sounds delicious, especially with caraway seeds. Thank you. – jenny
SANDRA (from California) MADE MY CARAMEL CORN
“This was the second recipe I have tried from your website. I made two batches to hand out as Christmas gifts. They all loved it. Sandra, San Diego, CA.”
– I know! I give it every Christmas and people start asking about it in September! Thank you for the photo – it looks great! – jenny
TAMMY MADE MY SPROUTED WHEAT BREAD
“I used ALL 100% sprouted whole wheat flour to make it easier on blood sugar and therefore less impact on weight. It is just as soft and wonderful as the original recipe, Jenny! You have a GREAT recipe here that I’ve made many times now, and all who’ve had it, LOVE it! Thank you so much!”
– I’m going to try it your way next time. Your bread looks amazing! Thank you. – jenny
DOREEN MADE MY NO KNEAD BREAD
“Easy to make and soooo delicious! Thank you, Jenny. ~ Doreen Hutton🤗”
– Thank you for your photo. I can almost hear the crunch of that beautiful crust! – jenny
ELLEN (from Oregon) MADE MY DUTCH BABY PANCAKE
“Hi Jenny, I’m ellen from Oregon. I made this Dutch Baby for my husbands birthday. Was pretty and so delicious on this rainy and stormy kind of day. Thanks Jenny.”
– That is a perfect Dutch Baby! Happy Birthday to your hubby and thanks for the wonderful photos. – jenny
LYNETTE (from Oregon) MADE MY 2-HOUR NO KNEAD BREAD
“Hi Jenny- Today I substituted 1/2 cup plain yogurt and 1 cup warm water, and about 2 T. of Trader Joe’s Sofrito spice. The bread came out soft and tangy with a nice crumb, and mouthfuls of herbs in every bite. The second rise was almost an hour, and as you can see it was ready to explode! Lynette Anderson, Portland OR.”
– What a great way to kick off 2021! Thank you for the great photos and Happy New Year!– jenny
Well, we’re still staying home and cooking so pictures are coming in from all over the world. I love it, 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
SUSAN (from Canada) MADE MY BRAIDED CINNAMON RAISIN BREAD
“So easy so delicious – Braided sweet bread. Maid twice in two weeks! Toasted is delicious. From Susan, Ontario. 🇨🇦”
– Wow, that turned out beautifully! Thank you so much for this tantalizing photo. – jenny
LYNETTE MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“I substituted 1/2 cup IPA beer for a part of the water/ delicious!”
– Thank you for these great photos. For anyone wondering, IPA is India Pale Ale (I looked it up 🍺). – jenny
NORA MADE MY NO KNEAD CRUSTY ROLLS
“No Knead Rolls – Presentation Twist – I love watching your videos and was excited when I came across your No Knead Rolls recipe. Since Christmas is here, I decided to serve it up a little differently than what you did in the video. Happy Holidays to everyone! Nora B.”
– What a great idea! You may have started something here. Thank you so much and I hope you had a great Christmas. – jenny
BHAIRAVI MADE MY PECAN BALLS
“Hi Jenny. Wishing you a very merry Christmas and Happy Holidays! Stay healthy and safe out there ! My recent teen son (how do they grow up so fast ?!) and I baked some wonderful cookies together for the holidays … it was perfect mom-son time during these crazy times and your Christmas snowball cookies recipe was a hit. They literally “melt” in your mouths! Thank you so much. Love, Bhairavi Kiwalkar.”
– Thank you for making Christmas Day even more special. The photo is simply beautiful. Merry Christmas to you and your “suddenly teenage” son! 😍 – jenny
EVA MADE MY NO KNEAD BREAD
“No knead bread ❤️😃 thanks Jenny!”
– Thank you for the photo. It looks crunchy good!– jenny
KASIA (from Alaska) MADE MY MAKOWIEC
“Jenny, Greetings from my little Polish family residing in Ketchikan, Alaska! I was so impressed and happy to get such a quick reply from you! We had an early Wigilia tonight (my kids are going out of town with dad). Here are some pictures of makowiec made from your recipe. We all loved it! I was cooking as I was watching you make it on YouTube. You are a great teacher and so easy to follow and a lot of fun. Thank you!! Merry Christmas to you and your family! Kasia Polanska.”
– What perfect photos for this Christmas Eve! I’ve been to your lovely town during an Alaskan cruise and have great memories.Thank you and Wesołych Świąt. – jenny
VANESSA MADE MY NO KNEAD BREAD & CINNAMON ROLLS
“Made your fab bread and cinnamon rolls… AMAZING!!”
– They both look fantastic! Thank you for your photos.– jenny
CINDY MADE MY CHICKEN POT PIE & APPLE PIE
“Your recipe from your Chicken Pot Pie (cut out is a heart) & Apple Pie (cut out is my Sheltie dog Dayze. Both tasted incredible.”
– I love your creative cutouts. Thank you for the photos and Happy Holidays to you.– jenny
SANDRA MADE MY NO KNEAD “HEART” BREAD
“I tried the 2-hour no knead bread in the Dutch oven. It fell out of the bowl into the pot and I wasn’t sure how it would look. It was a clumsy mess in the Dutch oven. However it came out heart-shaped and delicious. It was an easy recipe.”
– Let’s hope for another “clumsy mess” on Valentine’s Day.❤️ Thank you for this great photo.– jenny
JAINI (from London) MADE MY CINNAMON ROLLS & MORE
“Hi Jenny, Since lockdown began I’ve been using your recipes to get into baking. They’re all super accessible and I love your YouTube videos! I’ve attached photos of a few things that I’ve tried. Thank you for making my lockdown a little brighter! Best wishes, Jaini (from London).”
– Everything looks wonderful. Thank you so much for your photos.– jenny
DAWN (from Washington) MADE MY HAMBURGER BUNS
“Hi Jenny, What do you do for dinner when all you have on hand is ground beef and shredded cheese until the next grocery pickup? Burger buns to the rescue! This was my first time making your hamburger buns and they came out fluffy soft and tasted amazing. Your failproof recipes always work out great on the first try. Thanks for rescuing our dinner! Dawn Miller McKimpson, Vancouver, Washington.”
– I’m glad to be of service. 🙂 Those buns look great! Thank you for the photo.– jenny
JENNIFER MADE MY NO KNEAD BREAD (with cranberries & walnuts)
“Hi Jenny, I actually remember your show I didn’t watch it because it wasn’t really my type of thing but I definitely remember you hosting that show. Anyway, thank you so much for the bread recipe. I’m making my fourth one tonight! This has become my Sunday night habit oh, kind of a nice way to bring happiness to a Sunday night before work tomorrow! I have noticed a lot of knockoffs here on YouTube and I called out one of the people. I think you should give credit where credit is due, to you.🤗
Anyway with that being said here is a picture of my cranberry walnut loaf. I have also made an herb bread with fresh herbs from my garden, and raisin walnut bread. All of them have been delicious. I can’t believe I used to pay $4-5 for a loaf of this bread , I think I can make it for about $1.20. I think, thinking… Tonight’s loaf be something with herbs, chia seeds and ground flax seeds. But the possibilities are endless. Wait a minute maybe a Chia and flax seed, herb cheese bread oh my! 💗 Thank you, Jennifer.”
– All your ideas sound fantastic. Thank you for sharing. – jenny
SUE MADE MY WHOLE WHEAT BREAD
“Hi Jenny. Everyone I share bread with from your recipe absolutely raves about it. I use the recipe for white bread too, since not all like wheat. I haven’t bought grocery store bread for months now. Thank you for sharing your talent. Sincerely, Sue Ott.”
– Your loaves look wonderful! ? How nice that you’re sharing your baking (and your photos!). Thank you. – jenny
JENNIFER MADE MY NO KNEAD CRUSTY ROLLS
“I made your No Knead Bread a while ago and it was amazing! Today I made my split pea soup from our Thanksgiving ham bone and thought your No Knead Rolls would be perfect. THEY WERE!!!! Thank you for all you share. I love watching your videos. You make cooking look so easy. My daughter is hounding me to write my recipes down because I cook from scratch most of the time and I don’t even think of it while I am cooking. Most of what I cook is based on how I feel at the time I am cooking.”
– Thank you for your photo. I agree with your daughter – maybe she can watch and make notes? Handing down recipes is a valuable tradition.– jenny
JACKIE & her 7-year old daughter (from North Carolina) MADE MY BREADSTICKS
“Thanks Jenny! What a happy surprise to see your face after all these years. My 7 yr old loves breadsticks and after waiting for yeast, homeschooling to calm down, and her finger sprain from playing with her brother, we finally got to make them. I could tell by your video you know what you are doing. They are fab. Sesame and also everything bagel seed mix. Yours, Jackie Hayes in Charlotte, NC.”
– They look amazing! Please tell your daughter she did an awesome job and to keep cooking! It’s really fun.– jenny
PATSY MADE MY NO KNEAD BREAD
“Hi, Jenny, I’ve been making all kinds of bread for years (even the no knead in the Dutch oven) and this recipe is without a doubt the best artisanal bread that I have ever made. Thank you. The crust, the inside , just everything about it.I made it yesterday and I’m making another one today for a friend.”
– That’s a great looking crust. Thank you for your photo. – jenny
VIORICA (from Finland) MADE MY CHOCOLATE CUPCAKES
“Dear Jenny, thank you so much for your great and well explained recipes. They always make my cooking time more and more enjoyable. My name is Viorica Bucur and I live in Finland. I tried many of your recipes and they work very well. Furthermore I posted some of my culinary creations inspired from your recipes on my instagram account: viorica4397. I would like to confess to you that from all your recipes that I’ve done till now your Easy healthier chocolate cupcakes I’ve made at least 20 times. In my opinion it’s a quite forgiving recipe because I successfully add each time in it different other ingredients such as orange extract or chocolate ganache and they are still so tasty.
In order to frost my cupcakes I used your chocolate frosting recipe with sourcream (in my first pic), 2-minute chocolate frosting (in the second pic), but also your 2-minute vanilla frosting (in my third pic) in which I also add some colour. I like also to add to frosting different berries which I pick up with my family from our forest.
Thank you again for your wonderful recipes!!! Warm hugs from cold Finland. Best regards, Viorica Bucur.”
– Thank you for these beautiful cupcakes. I visited Helsinki a few years ago on a vacation cruise – it was a wonderful experience! – jenny
ROD (from South Africa) MADE MY NO KNEAD BREAD
“Hi Jenny! The no knead came out better and better every time. It is now an art form! The inside is the most perfectly cooked result I have had. Thanks. Luvya. Rod McGregor – Kelinemonde, Eastern Cape, South Africa.”
– I am SO excited to see my bread in South Africa! And such a stunning loaf. Thank you! – jenny
Try to eat just one of these light and delicious bars! They seem to melt in your mouth. This is a quick recipe that uses less sugar than most and even less butter and cream cheese in the frosting. There’s only one ounce of cream cheese and one tablespoon of butter in the frosting.
I can never seem to get the top smooth but it doesn’t matter since they’re frosted anyway. Plus, you can always frost them upside down. My oil of choice for baking is avocado oil but they’re not all the same. Look for one that is light colored and flavorless. (see my brand under “Products I Use”). I line my pan with foil for easy cleanup and I frost these bars right in the pan.
Some days I crave pumpkin pie but don’t want to work that hard. These fragrant bars are the next best thing. (My husband calls them pumpkin brownies – sounds like a ploy for me to put in some chocolate chips ? – maybe next time.) Click here for the recipe – Jenny Jones
How many healthy vegetables can you add to a pot of chili? Six! Celery, carrots, bell peppers, zucchini, tomatoes, and fresh spinach. If you count the onions and garlic, you have eight! That’s a lot of vitamins right there. Vegetables are a lifeline to good health so this meatless chili is a good way to get a variety of veggies in one delicious meal. Then there are two kinds of beans for plenty of protein and fiber. Whip out a couple of my no knead crusty rolls and dig in!! ????
We don’t like spicy food and I cannot find a mild chili powder so I make my own mixture and it’s not spicy at all. My chili powder recipe uses paprika, cumin, oregano, garlic & onion powder, allspice, and cloves.
I don’t use cayenne at all but you can add a little if you like. Click here for my chili powder recipe.
A couple of notes on this chili: This is a fast recipe so the veggies must be cut small so they cook through nice and soft. Cut them all in 1/4-inch pieces. To save time, prep only the onion, garlic, carrots, and celery to start. Prep the rest while the chili cooks. You may have to adjust the amount of chili powder to your taste. Chili is a good meal to make in advance because it’s even better the next day. Click here for the recipe. – Jenny Jones
A few people shared this concept of lining a square pan with parchment paper by crumpling up the paper into a ball and then pressing it into the pan. I was a little skeptical but decided to try it and and it really works. I always struggled with lining my square pan for granola bars, which I make almost weekly, because you pressed one side down and the other one pulled away. This way is much easier. I don’t know why… it just works. – Jenny Jones
There are always fresh homemade cookies in this house and it’s usually what we have for dessert. Oatmeal cookies are my favorite because oats provide good fiber and even dark chocolate has health benefits, so this is a win-win recipe. There’s no butter in this easy recipe – I use avocado oil instead – but you can use another vegetable oil if you like.
I’m always torn about how long to bake them. The less you bake them the softer they will be but I also like browned edges so I left the baking time open to between 12 and 14 minutes. I also realize that all ovens and baking sheets are different so you can judge the baking time that works for you. Either way it’s a simple recipe for old fashioned oatmeal cookies but with new fashioned dark chocolate chunks. My husband says, “Everything is better with chocolate!” He’s after me for a chocolate meat loaf! I don’t see it happening. Click here for the recipe. (not the chocolate meatloaf, the cookies! ?) – jenny jones
Here is the whole wheat version of my chewy oatmeal dark chocolate chunk cookies (above). When I can find whole wheat pastry flour I always make them this way. Whole grain cookies make a healthier dessert and these easy cookies are 100% whole grain. The ingredients are basically the same as the white flour version (except for the flour swap) but the technique is as little different – but still very simple. You freeze the dough before baking.
To make these whole wheat chewy oatmeal dark chocolate chunk cookies click here for the recipe. –jenny jones
What are the odds that two people baked their own birthday cakes in July? I chose both their photos to feature this month and get this: One baker is only 10 years old and the other is 74! Lucci from the Philipines, who turned 10 on July 16th, made her own chocolate cake. She said, “It was soo easy. I did one layer, my sister did another layer, my mom frosted the cake, and I piped the borders!!” What a beautiful job she did piping the border, just like a pro.”
The vanilla cake on the right was made by Janice from Michigan, celebrating her 74th birthday on July 8th. “The cake was delicious and I have enjoyed it everyday since making it,” she said. “Every morsel I ate was DELICIOUS.” Janice, I just celebrated my own 74th birthday in June and yes, I baked my own cake too! ? Birthday blessing to you both. ❤️
Here’s another no knead bread that I love. It’s crunchy on the outside and on the inside too! I make it with two kinds of flour (whole wheat and white) and then I add a half cup of cracked wheat to the dough. The result is a fabulous high-fiber bread with a golden crust and a delicious nutty interior with lots of crunch.
Cracked wheat is made by milling raw wheat berries into smaller pieces, preserving the nutrient and fiber rich bran and germ layers. So this delicious loaf has extra fiber and protein, and cracked wheat is also a good source of iron.
If you like hearty, farm-style bread with extra crunch, you will love this recipe. I have never been able to find cracked wheat at the store so I order it online, solely to make this recipe. Cracked wheat is a series of uncooked, hard, dry pieces and looks like this:
I have also made the same recipe with steel-cut oats but it does not have the flavor or texture that this one does. I use the overnight version to allow the uncooked cracked wheat time to soften. Click herefor the recipe. – Jenny Jones
Some days, a big bowl of this thick and hearty soup is all I need for dinner, with one of my crusty rolls of course. Lentils are high in protein, low in fat, and have lots of health benefits. I used to have it without pureeing but once I pureed it in the food processor, I never went back. It comes out so thick and creamy, perfect for a cold winter day.
Lynette Anderson, Portland OR.”
