jenny can cook

By popular demand, here is the vanilla version of my hugely popular quick & easy chocolate cake. As simple as the recipe is, it was not easy to get it right. I finally came up with a version that always turns out for me. I know it has a lot of sugar but every time I tried to use less, it did not turn out. With this “wacky” style cake, the sugar is needed for structure.

I also tried different pans, a square 8 x 8 pan and a round 8-inch pan, and was disappointed in both results. A 9-inch pan was the perfect size for a consistent cake. I suggest sticking with the recipe as written and you won’t be disappointed. It’s a light and delicious homemade cake that anyone can make, even amateur cooks. During the coronavirus quarantine, it’s good to have a dessert that does not use eggs, or even butter except for the frosting.

I’ve also just posted my new 2-minute vanilla frosting, made with just 2 tablespoons of butter, although this cake is really good with chocolate frosting too. I usually cool the cake in the pan and only frost the top.

If you plan to remove the cake to a platter, I suggest greasing the pan and lining the bottom with parchment paper. You can buy packages of parchment paper rounds or cut our own. I hope everybody likes this simple yet delicious cake and I’ll be waiting for the first photo! Click here for the recipe. – Jenny Jones

FOR A COMPLETE LIST OF ALL MY HOW-TO TIPS Click here.

Most of us are not grocery shopping as often as we used to and that includes me. I go once a week during the “geezer hour” when they open early for us seniors. So I had to figure out the best way to store my cut fruit and veggies so they would last all week. I always have some crudité on hand as well as cut papaya or melon. I store them in those Glad plastic containers and I noticed that moisture always accumulated inside but on the underside of the lid and moisture is not a friend to cut fruit or vegetables.

I tried lining the container with a paper towel but the moisture still did its damage. Then I tried putting a piece of paper towel or a napkin on top of the fruit to keep the moisture from dripping down on the fruit. Guess what? It works! The paper on top of the cut fruit keeps the excess moisture away and now my cut papaya keeps all week and my crudité of carrot & cucumber slices and cabbage wedges stays fresh twice as long as before. I just wanted to share this tip for everyone else who is eating lots of fruits and veggies. You ARE eating lots of fresh fruit and vegetables, right? What was that?  “I try…???”  Don’t get me started! ?

Fresh fruit and vegetables are the lifeline to good health. ???? So here’s a new rule: You can’t make any of my breads until you’ve had some fruit and veggies. Don’t make me come over there! ?

FOR A COMPLETE LIST OF ALL MY HOW-TO TIPS Click here.

There’s something about summer and hot dogs. ☀️ Summer officially starts a week from today but the sun’s shining so it’s hot dog time in my house. You haven’t lived until you have a hot dog in a fresh, homemade bun. You’ll spoil yourself forever and never have to suffer through those homemade ones where the ingredient list is longer that your quarantined bangs.

I make these soft buns using my white bread recipe, the one with the egg – it’s an easy one-rise recipe that you can make in an hour. The sheen comes from brushing the buns with a beaten egg wash just before baking. Freshness makes all the difference so if you don’t eat these yummy buns right away, I suggest slicing and freezing them for the next time. They freeze really well.

We don’t eat hot dogs very often but when we do, they are always on a homemade bun. My husband likes to add only spicy brown mustard but I like yellow mustard, sweet pickle relish, and sauteed onions. 🌭 What ever way you like your hot dog, it will be so much better on a homemade bun. Click here for the recipe. – Jenny Jones

So many people worldwide are 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

CATHERINE (from Canada) MADE MY CHICKEN POT PIE VARIATION

– I’m glad you’re enjoying my recipes. Thanks for all the details and good luck with the cabbage rolls! –  jenny

MELINDA MADE MY LEMON BROWNIES

(no message)

– Thank you for the luscious photos and the personal hand-held touch. –  jenny

WILLIAM MADE MY NO KNEAD BREAD

“My first ever loaf. Thank you.”

– Congratulations and enjoy. Thank you for the photo. –  jenny

LYNN (from Texas) MADE MY PAN PIZZA & ENGLISH MUFFINS

“LibraryLynn – Houston, TX – 2nd try using parchment paper with sticky old cast iron pan. Worked well, was still crisp and delicious even though temps were reduced a little bit. Double Yum! Thanks Jenny.”

– I’m glad you worked it out and clearly, it was worth the effort, and your English muffins look perfect. Thank you!  –  jenny

I made these a few weeks ago…so easy and delicious.  A friend of mine who is a chef said they looked just perfect!  I pass your website on to the cooks I know.  LibraryLynn – Houston, TX

I never expected anything like this! When I made my cooking videos, it was just a hobby. I love to cook and just wanted to share my recipes in case some of my fans might be interested. I knew a lot of people didn’t even cook but it was still fun. I watched as the number of views continued to grow and my videos were soon discovered by the entire world. It was international! Comments and questions came in from 200 countries (where they use the metric system – I never planned for that).

Then the corona virus came and the whole world was quarantined at home and had to cook, and bake bread. My recipes are simple so people who have never cooked before and needed to learn started watching and they had questions. A lot of questions. I want to help and I try to answer as many as I can but it’s impossible to keep up. I’m doing the best I can so please understand if I don’t answer your question.

As timing would have it, the millionth subscriber signed up on my birthday today. Now that is a birthday gift I could never have predicted but it makes me so happy because it means that my simple home videos are helping people eat healthy home cooked meals and knowing I’m making a difference is the best gift I could have received. ❤️

So many people worldwide are 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

NANCY (from Canada) MADE MY NO KNEAD CIABATTA BREAD

“I absolutely love this bread. I have made it with all-purpose and I have subbed 1 cup of wholewheat for 1 cup of the AP flour. It is always delicious and keeps well for several days in a plastic bag on my counter. Wonderful texture and flavour. I turn on my oven light a little ahead of time and let it rise for 35 minutes in there. Then pull it out and heat the oven. Watch the video if it’s your first time and you will see what I mean.  It is so easy. ~ Nancy, Vancouver, B.C.”

– That does look really good. Thanks so much for sending the photo.  –  jenny

ATHENA (from Canada) MADE MY SIMPLE WHITE BREAD

“Greetings from Vancouver, Canada. Jenny, I just made your simple white ?. My kitchen smells heavenly!!! Thanks again for a great easy recipe. I brushed the tops with some melted butter to give it a glossy look. Hope  you are keeping well …..Athena.”

– I am definitely brushing melted butter on my next loaf! Thank you for your photo.  –  jenny

VICTORIA (from Northern Ireland) MADE MY CINNAMON BUNS

“Hi. We’re in Lockdown in Northern Ireland and today I used your YouTube video to make cinnamon buns. They’re awesome! Thank you. ~ Victoria.”

– I love the progression photos – thank you so much for sending them across the pond.  –  jenny

MANI MADE MY SOFT & CHEWY OATMEAL RAISIN COOKIES

“Jenny,  Your oatmeal cookie recipe is great. I added chia seeds, almond flour and all puRpose flour in equal proportion instead of just all purpose flour, and one egg. The cookies are great. My kids loved them.”

– Thank you. It’s good to know that this recipe is so adaptable.  –  jenny

CATHERINE (from Michigan) MADE MY NO KNEAD BREAD

“I’m sending a photo of the first loaf of bread I’ve ever made. Like everyone, I tried for weeks and weeks to get yeast with no success. In that time, I accidentally stumbled onto your website and started studying your articles. I can’t explain why I felt the NEED to make bread, but a week ago I finally did IT. Thanks for sharing your recipes and for your inspiration! ~ Catherine, Bloomfield, Michigan.”

– Congratulations on you first loaf and thank you for sharing your photo. –  jenny

ATHENA (from Canada) MADE MY NO KNEAD BREAD

“Hello Jenny from Vancouver Canada. Today I tried out your Faster no knead bread. It did not rise as much as I thought it should but still turned out good . I will definitely make it again. It also has a sourdough bread like texture. Thank you.”

– Thanks for your photo. For a better rise, make sure your oven is thoroughly preheated as it depends on that first blast of extreme heat, but it looks perfect to me. –  jenny

9-YEAR OLD OLIVIA (from Canada) MADE MY BRAIDED CINNAMON BREAD

“My 9 year old great niece, Olivia, made this delicious Braided Cinnamon Bread using your recipe, Jenny. Unfortunately, we didn’t capture a picture of the baked bread; it was devoured soon after being removed from the oven. Everyone loved it, isn’t she amazing!
Janice DeCoste Dartmouth, Nova Scotia.”

– Olivia, you go girl! ❤️ I am so happy to see you do such a fantastic job with my recipe. It’s amazing what you accomplished at just 9 years old.  I know your family is proud of you and so am I. Keep baking – it’s so much fun! A big hug from me! 🤗 – jenny

FEE (from China) MADE MY SESAME SEED HAMBURGER BUNS, BUTTERMILK BISCUITS & CINNAMON BREAD

“Hello from Beijing! Dear Jenny, I have baked your whole wheat bread and burger buns countless times after moving to China, and even more so during the pandemic situation because we weren’t stepping out to go to the bakery even! They turn out soft, moist and super yummy every single time! I also frequently make your easter bread and cinnamon raisin braided bread, it’s the perfect complement to my morning tea!! Thanks for your foolproof recipes!! Attaching pics of your sesame seed burger buns, buttermilk biscuits which I made with spinach in white sauce and your lovely cinnamon bread! Regards, Fee.”

– I am beyond excited to see my recipes in China!!! You are so kind to take time to send all of these photos. Thank you very much!! ❤️ jenny

“SUGARSWEETS” MADE MY NO KNEAD CRUSTY ROLLS

“So easy and so yummy! Thank you!!”

~Thank you for the photo. The rolls look good! – jenny

So many people worldwide are 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

CHARMAINE (from Australia) MADE MY BAKED ZITI

“Hello Jenny, Charmaine from Australia. Easy baked Ziti but with black beans  . Yummy thankyou. #carona cooking.”

~I’m so excited to see you in the photo! And baked ziti is one of my favorite dishes. Thank you so much!! ❤️ – jenny

JODY (from Washington) MADE MY EASY GRANOLA

“The first time I made this granola, I was definitely a little gun-shy, or I should say oven-shy. I thought it was really good and so did my grandkids, and we finished it all up. When I looked up the recipe to make a second batch and saw the photo of Jenny’s, I realized how ANEMIC (not toasted enough) my first batch was. Even though it was good, you are right Jenny; the extra toasting in the oven really makes it so much better. I feel Vindicated! Here’s my afternoon delight– blueberry and banana yogurt parfait with the best granola in the world! ❤️”

~You are so right about toasting it really well. Your serving method definitely beats mine (in a bowl with milk 🥛). – jenny

DULCE (from Spain) MADE MY NO KNEAD BREAD

“Hi Jenny, I’m Dulce  from Girona, Spain and this is my no knead bread I baked following  your delicious recipe I’ll make it again.”

~It turned out really well. Thank you for you photos! – jenny

ANGIE (from Canada) MADE MY DARK CHOCOLATE FUDGE BROWNIES & NO KNEAD CRUSTY ROLLS

“Hi Jenny, It’s me Angie from Toronto. Today I made 2 pans of these brownies though it is my first time of doing them.  They turned out good; and that’s why I reserved for myself these in the plate. I know they’ll be gone in an instant.  Thank you once again for the wonderful recipe.”

~That’s a lot of brownies for one sitting!! ? I’m glad everything turned out and thank you.  – jenny“Thinking that my oven is still hot as I just finished baking the dark chocolate fudge brownies, so i thought of making these crusty rolls.  You were right Jenny, not only they were crusty when they came out of the oven, but even the next day , they were even crustier after we toasted them.  We all finished them .  Thanks again for the crusty recipe. ~ Angie.”

VICKI (from South Africa) MADE MY NO KNEAD CRUSTY ROLLS

“Hello Jenny. I am loving your site, all the way from Cape Town during Lockdown Level 3. Thanks.I made your No Knead Crusty Rolls with sesame and linseeds.  Turned out delicious. Next, your sesame seed hamburger buns and crusty bread (but in the oven, hope it works). Best wishes and stay well and safe. ~ Vicki.”

~They look wonderful! I may never make mine plain again. Thank you for taking time to send your photos.  – jenny

COLMAN MADE MY NO KNEAD BREAD

“Love, love, love!  I was going to make a stew and wanted fresh bread.  I saw your recipe, and It WAS quick, easy, and delicious. Perfect for our dinner.  Thank you, Jenny!”

~Thanks for your photos and I agree this bread is the best thing to serve with stew. – jenny

BARB (from Georgia) MADE MY BOSTON CREAM PIE, CINNAMON ROLLS & CINNAMON RAISIN BREAD

“Hello, Jenny! I know this will seem as though I only make your sweets and breads – but I’ve also made lots of other stuff, but I just didn’t take photos! For instance, I’ve made your Meatloaf a BUNCH of times, but never took any photos. Maybe next time? haha! Anyway, here are some photos of your recipes I’ve made, Cinnamon Raisin Bread, Boston Cream Pie (LOVE LOVE LOVE this so I don’t make it often!), and yesterday I made your Cinnamon Rolls for the first time. I used a quick Orange Glaze instead of your Vanilla; just 1 C confectioners sugar, zest of 1 orange and the juice of 1 orange! Thank you SO much for all of your marvelous recipes and videos! Stay well and keep ’em coming! Best Regards, Barb Arden, Valdosta, GA.”

~Wow! Thank you for all these great photos! I’m with you on the Boston Cream Pie  – I love it too. ? – jenny

MILLY (from The UK) MADE MY FASTER NO KNEAD BREAD

“Hi Jenny. My name is Milly Woodard from Wiltshire in the UK. I made your No Knead Bread today in a Le Creuset casserole in my Aga. So delicious and crusty with a pillowy soft middle. Can’t stop eating it!”

~It looks good! I’m so glad you like it and thank you for sending your photo all the way from England! – jenny

VANESSA (from Brooklyn) MADE MY CINNAMON RAISIN BREAD

“Here’s my pics,  it was delicious! ~ Vanessa from Brooklyn,  NY.”

~That is a perfect swirl and looks so good. Thank you for sending these photos. – jenny

ELLA MADE MY NO KNEAD CRUSTY ROLLS

“From this morning. Thank you, they are delicious!”

~They look terrific. Thank you for your photo. (I love these rolls for breakfast!) – jenny

RINA MADE MY CINNAMON ROLLS

“First time ever that I bake Cinnamon Rolls…. It was DELICIOUS!!!  THANK YOU!!!”

~They look really good. Thank you so much for your photo. – jenny

ANOM MADE MY NO KNEAD BREAD

“Hi Jenny. Tried Your recipe. It is crusty on the outside ? Baked using pyrex and baking Paper. Unfortunately some paper Stucked on the bread. Will try again without baking paper. The bread looks good though.”

~Thank you for your photos. If you can find a better quality parchment paper (mine is Reynolds) it won’t stick, but your loaf still turned out great! – jenny

It’s just so good! I wanted something special for the holiday weekend and decided on my homemade apple pie. I bought six large Granny Smith apples and this time I cut the slices a little smaller, about 3/4-inch thick. Someone had mentioned that the apples weren’t cooked enough so slightly smaller pieces worked out just fine. And of course, I always use my easy oil crust, using avocado oil.

Most of the time I brush the crust with milk but I had whipping cream on hand and used that before sprinkling the top with sugar. I didn’t see much difference from using milk. You can’t buy an apple pie anywhere that even comes close to homemade. Serve an apple pie and you’ll find you have more friends & family than you realized! ? Click here for the recipe. – Jenny Jones

So many people worldwide are 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

LIA & LUCCI (from The Philipines) MADE MY CHOCOLATE CAKE

“Hi again Jenny! This is Lia and Lucci from the Philippines! This time, we made your chocolate cake. It was our Lola’s birthday today (Lola means grandma in Filipino) and we wanted her to have a special one this year even though we’re in quarantine. So, we decided to make her birthday cake! We tried it out a couple of days ago just to practice, but our frosting became a glaze instead (we added too much milk). This time though, it turned out amazing and we made it a two layer cake. She really enjoyed it!”

~It looks beautiful. Please wish your Lola a Happy Birthday from me too. ? – jenny

JODY (from Washington) MADE MY OATMEAL PANCAKES

“What a delicious way to eat oats! I was unable to find whole wheat pastry flour but had cake flour and wheat flour on hand so I used 1/4 cup of each to equal the 1/2 cup pastry flour in your recipe. I’m looking forward to making them again and again. They really stick to your ribs! Speaking of ribs, I plan to try your rib recipe this weekend. ~ Jody from Olympia, WA.”

~I’m glad you liked them. I love anything with oats. Thank you for another fine photo. – jennyTHEN SHE HAD SOME FOR LUNCH.

“Had this is as a late lunch today.  Delicious!  Thx Jenny ? #DONTJUDGEME ~ Jody from Olympia WA.”

~I was going to judge you for this but then I saw your hashtag, and then I saw how good this looked, so never mind… ? – jenny

ATHENA (from Canada) MADE MY SIMPLE WHOLE WHEAT BREAD

“Hi Jenny, Its Athena from Vancouver Canada. I ran out of bread ( have been making the basic white bread) and decided to make whole wheat bread as it was simple and done in 90 minutes. Turned out great! Thank you for the video and simple instructions. Another keeper !”

~Thank you for another great photo. By the way, this bread makes really good French toast. – jenny

TATIYANNA (from Canada) MADE MY CHOCOLATE CAKE

“Hi Jenny! Love that we too have the Slavic connection! My parents are from Russia and have family in London, Ontario! Love seeing your videos as they make me feel so empowered. All the food you make is so manageable, so easy, and your smooth encouraging words and extra tips – you are like the friend I never had but always wanted. (Silly huh! I’m a single mom with 4 teenagers and lost my job!) Who knew that quarantine would bring such comfort to families with your videos. So here is a photo or two with this following caption: ‘A little chocolate cake with your icing, to help my daughter Isabella, get through socials 8! Yummy!’ Thank you so much from Vernon BC!”

~I’m with Isabella. The frosting must all get eaten! ? Thank you for the photos and all the best to you and your family. – jenny

GARY & LIZ (from Canada) MADE MY WHITE BREAD

“This is an amazing recipe and I was thrilled at how easy it was! One was the white, and the other I added 2 tsp. cinnamon and a cup of raisins, and it was so good. It doesn’t compare to store bought, that’s for sure. The first good loaves I’ve made, and now its fun to make bread! Thanks so much for sharing!”

~Thank you for your photos. I’m also a big fan of cinnamon raisin bread, toasted, with butter and some cinnamon/sugar on top. ? – jenny

JENNY D (from New York) MADE MY NO KNEAD BREAD

“Dear Jenny, My mom baked the best bread and I never ever tried to do it too. She passed on to her home from home in March and this month, I found your recipe and tried it. THANK YOU! I feel her in me when I smell the aroma in my home.  My hubby, children and grandchildren all love it and think I am amazing! My next venture is your meatloaf! ? Jenny Dennis, Chappaqua NY.”

~I am moved to know that my recipe revived such a good memory of your mother. ? Thank you. ❤️ – jenny

ATHENA (from Canada) MADE MY CINNAMON ROLLS & CINNAMON-RAISIN “TUNNELS” BREAD

“Hi Jenny, My cinnamon buns. Thank you. Your recipe was easy to follow and it sure helps with the video. ~ Athena, Vancouver, BC.”

~Thanks a lot for taking time to send your photo. I can almost smell the cinnamon! – jenny“Jenny, made this on the weekend. It was a great hit. I will lower my oven temp a bit next time so it’s not that burnt ( i also covered it in a tent foil as you had suggested) Regardless all I can say is the house Smelt great and it was DELICIOUS..”

~The glaze is beauiiful and yes, it seems like your oven runs a little hot. Thank you for the great photo.– jenny

TERRI (from Oklahoma) MADE MY 20-MINUTE PIZZA DOUGH

“Hi Jenny, I love a black and green olive pizza – but hardly any pizza franchise makes them, so…. I went to my favorite site – JennyCanCook – and used your pizza dough recipe! Didn’t have a pizza pan, but my non-stick 8 inch cake pan worked perfect!  So YUM!! Thanks again for the recipes!! ~ Terri from OKC, From my home, sweet, home.”

~Thank you for the photos. It’s good to know that a cake pan works too. – jenny

MARY MADE MY 20-MINUTE PIZZA DOUGH

“Hi Jenny, I’ve made your pizza dough a million times and shared it with everyone I know who likes to make pizza! It comes out great every time (I use Trader Joe’s Garlic olive oil in the dough and on the pan.) Thank you!!”

~ I LOVE the idea of garlic flavored oil for the crust. Thank you for the tip and photo. (I always put peppers on mine?) – jenny

I’m always looking for easier ways to cook and bake and now my blondies are even easier to make, and a little healthier. I’ve been replacing chocolate chips with dark chocolate chunks in most of my baking because dark chocolate (70% cacao) has health benefits. I chop up some of a dark chocolate bar and they are now my chocolate chunks for baking. (I like Lindt 70% bars)

My blondies are now super easy to make, using only 3 tablespoons of butter, lots of dark chocolate chunks & toasted nuts, and you can even use some whole wheat pastry flour (if you can find it!)

Click here for the recipe. – Jenny Jones