I was craving a good hamburger so I made sesame seed buns from scratch and they were ready in an hour. I can’t find whole wheat flour right now so I used my white bread with egg recipe. Just before baking, I brushed the buns using beaten egg yolk with a little water and sprinkled on the seeds. You can brush with egg white, egg yolk or even a beaten egg. Let me tell you, these were some awesome burgers! I used lean ground beef and I cooked the patties in a hot cast iron skillet. I seared them first so they were beautifully browned and tasted like they just came off the grill. (I should have taken a picture but I was hungry ?)
I had all the trimmings on hand, including lettuce, tomato, onion, pickle, mustard, mayo, and ketchup. WOW! I may never cook a burger on the grill again. I also made oven fries since I had a russet potato. I peeled and sliced it into fairly thin wedges, tossed them in olive oil, salt & pepper, and roasted them in a 425 oven on a baking sheet for about half an hour. Next time I make this classic American meal (and there will be a next time) I will post it as a recipe so everyone can enjoy delicious hamburgers at home. I never made a burger in a skillet before so I even surprised myself.
Meantime, if you want to make the best and easiest sesame seed hamburger buns, click here for the recipe. – Jenny Jones
The whole world is 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
TINA (from Texas) MADE MY CHOCOLATE CAKE
“Hello Jenny! My husband and I are both physicians. He is on the front lines daily in the hospital while I’m seeing my patients via telemedicine. The one main lesson that this COVID19 crisis has taught me is that teachers are WAY underpaid! They all should be paid at least 10 times more for tolerating…I mean teaching our kids. I’ve been trying to juggle seeing my patients, oversee distance learning for my kids, and manage my household chores – my escape has been trying your recipes in my kitchen (which is my happy place). I have made so many and they all turn out so well! I’m baking my way through this darn pandemic!
Anyhow, I decided to surprise my newly pregnant baby sister and her husband on her 33rd birthday with a “fancy” decorated version of your chocolate cake with your 2 minute frosting.This made her so happy on her birthday!!! I just topped the cake with a few homemade chocolate covered strawberries and drizzled dark and white chocolate sculptures (I’m not sure what to call them). Look how beautiful it came out! I just love you and your recipes!!! Thank you for being you and for sharing your love of healthier cooking with us! Hugs from Texas, – Tina Dieber.”
~ Well that’s the best my cake has ever looked! Thank you for these lovely photos, my best birthday wishes to your sister, and most importantly, my admiration to you both for doing good in the world. ❤️ – jenny
DAVID (from Canada) MADE MY NO KNEAD BREAD
“Hi Jenny. Made your quick no- knead bread & it turned out great. The only thing was the bottom crust was a little hard to slice through. Maybe when I remove the lid to brown the top i should reduce temp a little. Thanks, David D ~ from Toronto, Ontario, Canada.”
~ Reducing the temperature when the lid comes off is a good idea or you could also try removing the loaf from the pan after 30 minutes and placing it directly on the oven rack but put the parchment paper, folded over for more thickness, under it. Good luck! – jenny (also from Ontario, Canada ??)
BARB (from Canada) MADE MY SIMPLE WHITE BREAD
“Jenny, I couldn’t be more pleased with how this bread turned out. Just look at that beautiful loaf! The taste and texture are wonderful too. It came together very quickly using the Kitchenaid stand mixer. Thank you for sharing your recipes and techniques. I really appreciate knowing I can try a new recipe with confidence and every anticipation of success after watching your video demonstrations. And my husband appreciates what’s coming out of my oven nowadays! Thank you, Jenny. ~ Barb from Ontario, Canada.”
~ I’m so glad to hear it and this bread looks picture perfect. Thank you very much. – jenny (also from Ontario, Canada ??)
ROBERT (from Baltimore) MADE MY NO KNEAD BREAD
“Jenny, This was fabulous! There wasn’t enough for everyone to have seconds!! Thanks for sharing. I love your site!”
~ Thank you for your photo. That crust looks amazing!!– jenny
BUNNY (from Chicago) MADE MY TORTILLAS
“Hi Jenny, We decided to make a Mexican style meal for Cinco de Mayo. But we didn’t have tortillas for tacos, and didn’t want to go out to the store. Then, I remembered your video for homemade tortillas. I had never made tortillas before, but they were quick and easy, just like the ones on your website. Thank you for another great recipe that is sure to become a regular in our kitchen. Here’s the results. ~ Bunny (in Chicago).”
~ I love Mexican food and your platter is the real deal. Thank you very much! ?? – jenny
TARA (from Canada) MADE MY PIZZA DOUGH
“My kids said Best pizza dough ever!! I made a double batch for each pizza. I made a Buffalo chicken pizza & a potato pizza tonight. I let dough rise covered in oven for several hours. So light & fluffy. Thank you Jenny!!”
~ Wow! This montage is great and those pizzas look so good Thank you so much for the photos. – jenny
NARMADHA (from the UK) MADE MY CRISPY OATMEAL CHOCOLATE CHIP COOKIES
“Dear Jenny, Tried Crispy Oatmeal Choc. Chip Cookies…they were crunchy,crispy and delicious . Simple recipe great taste ! Thanks ? ~ Narmadha from Uk.”
~ I’m glad you like them. They are one of my favorites. Thank you for another great photo. – jenny
ELAINE MADE MY SIMPLE WHOLE WHEAT BREAD
“My most awesome-est bread.”
~ That does look good! Thank you for your photo. – jenny
I love these soft, whole wheat buns. This is the exact same recipe as my simple whole wheat bread but it’s shaped into buns and it’s faster than the loaf. If you’re a fan of my whole wheat loaf, you must try making these buns. It’s a quick and easy recipe that takes only an hour from start to finish. With summer coming and burgers about to be made on the grill, you can now have a healthier option for hamburger buns. As for sandwiches, it’s always a healthier sandwich when you use whole wheat bread.
These rolls are so soft, you might forget they’re whole wheat but if you’re not a fan of whole wheat… no problem. These turn out just as well using my simple white bread with egg recipe. Either way, these are quick, easy and delicious buns for healthier sandwich and burgers. Click here for the recipe.
And here are my hot dog buns, made from the same recipe, only made into long buns. They are also soft, whole wheat buns for a healthy alternative to store bought buns. I tried store bought whole wheat hot dog buns and they were terrible – dry and heavy. These are light as a feather but again, if you want to make them white, just use my simple white bread with egg recipe. But since my soft whole wheat loaf is so popular, I hope you’ll try these healthier whole wheat hot dog buns. Click here for the recipe, – Jenny Jones
The whole world is 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
EDITH (from Florida) MADE MY NO KNEAD BREAD
“Jenny, Thank you for the recipe, my bread came out fantastic! I will try it again! This is my first bread ever!! My name is Edith and I am from Sarasota, Florida.”
~ I am so glad your first loaf turned out so well. I expect it will be the first of many! Thank you. – jenny
BEV (from Canada) MADE MY QUICK & EASY CHOCOLATE CAKE & FROSTING
“Loved it, Jenny – thank you for this super easy recipe. Made it yesterday to drop off for a friend’s birthday. Can’t wait to try some of your other recipes now. Bev from Canada.”
~ Thank you for this festive picture from a fellow Canadian. ?? – jenny
IRENE MADE MY SIMPLE WHOLE WHEAT BREAD
“My first loaf of bread from your recipe.”
~ What a lovely photo you have styled. And that teapot is beautiful! Thank you. – jenny
LOUISE (from Canada) MADE MY EASY PAN PIZZA
“Hi Jenny, I made the Easy Pan Pizza today. This recipe worked perfectly! From Louise – Ottawa, Canada. “
~ I love these before and after pictures. Thank you so much!! – jenny
CHELSEA (from Virginia) MADE MY SIMPLE WHOLE WHEAT BREAD
“Here are pictures from the bread I made with your recipe a few days ago. It’s gone already and I’m putting another one in the oven! Thanks for such a delicious recipe! ~ Chelsea Williams, Newport News, Virginia.”
~ Thank you for your photos. I’m so glad you’re enjoying it. Stay well. – jenny
LUISA (from the Philippines) MADE MY SIMPLE WHOLE WHEAT BREAD
“Thank you for your recipe, i baked this evening (Philippine time 8:26pm) and it turn out perfect, So soft and yummy. God bless you always and stay healthy!”
~ The Philippines – that’s fantastic! Thank you for your photo – it’s a beautiful loaf. – jenny
TERRI (from Nevada) MADE MY LEMON BLUEBERRY LOAF
“During quarantine, my husband and I have started a tradition of making one of your recipes on Sunday morning. Today we made your Lemon Blueberry Loaf Cake! YUM YUM YUM. For the higher elevation here in N Nevada, I baked it for 55 minutes instead of one hour. We loved it! Thank you Jenny!!”
~ It looks divine! I just bought blueberries this morning and I have a lemon tree!! Thank you. – jenny
MARGIE (from Minnesota) MADE MY NO KNEAD BREAD
“Three different times! Three different successes! First time even! This has been a blast Jenny! You are so fun! Margie.”
~ All your loaves turned out beautifully! Thanks so much for the photos. – jenny
SHERRY (from New York) MADE MY POLISH PACZKI
“Hi Jenny, first time making donuts, made the pot roast as well tonight. I accidentally left out the salt and the oil, and probably added too much pastry flour (was quite sticky so probably ended up adding an extra 1/2 cup so they are a bit more dense) They still came out great for a first try! Can’t wait to try more of your recipes. Have relied on your low fat chocolate cupcake recipe for many baking events at work, they are always a big hit! ~ Sherry Hmiel, Liverpool, New York.”
~ Thank you for sending your photo. They sure look good to me. ? – jenny
NARMADHA (from the UK) MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny , Hope you are well. Once again, tried whole wheat bread – added cinnamon and raisins this time . Tasted so nice and the aroma was good .Thanks to you . ~ Narmadha Uk.”
~ You are so right. The aroma from cinnamon bread is wonderful. Thank you for your great photo montage. – jenny
MEG (from Ohio) MADE MY FASTER NO KNEAD BREAD
“My first time making bread, ever. Great recipe – you’re the best, Jenny! Thank you!! ~ Meg from Cleveland Ohio.”
~ Your loaf looks so good – love that nice split in the crust. Thanks a lot for the photo. – jenny
Anže (from Slovenia) MADE MY NO KNEAD BREAD
“Dear Jenny, I’ve been making bread using your recipe. I love it! So easy and so delicious. I’ve been mixing different kind of flours with the plain one – corn, wholewheat spelt, and buckwheat. The latter is simply amazing. Sometimes I add different seeds – chia, flax, or sunflower. ~ Anže (from Slovenia, Europe).”
~ I’m so happy to receive these photos from you. Hearty breads like this are my favorites too. Thank you! – jenny
86-Year Old MIKE (from Virginia) MADE MY CHOCOLATE CAKE
“My dad, first cake he’s EVER EVER made! I baked your single layer chocolate cake last week, then sent your site link to my mom (sharon). they watched the cake video, then my mom walked my 86-year-old dad (mike) through baking this cake. she said it turned out great ? he mixed the cake, baked it, and frosted it all by himself… they cut half and froze the other. we’re from coastal virginia. ? thanks jenny!!!”
~ I LOVE IT! This makes me so happy!! ? Mike, your photo and story brings me so much joy today! I’m so glad your daughter, Carol, sent it to me. You are an inspiration. For anyone who says they can’t bake, you just showed them all that they can! And your cake turned out perfect! ❤️ ? ❤️ – jenny
I like these brownies just as much as my regular and very popular chocolate brownies. I was surprised how well gluten free flour works in brownies, both my lemon brownies and these dark chocolate ones. I think it makes them even more fudgy and chewy. The only gluten free flour I could find was Bob’s Red Mill 1 to 1 gluten free baking flour and it works really well. I’m hoping if someone makes this recipe with a different gluten free flour, they will report back on the result.
I make them with avocado oil but you can also used melted butter. Surprisingly, I prefer the ones made with oil and saw no improvement in flavor using butter. That may be because there is so much rich chocolate flavor in these decadent brownies. I use a whole 3-ounce dark chocolate bar and Dutch process cocoa, which is very rich and dark. I also use dark chocolate chips so that would make them triple chocolate brownies that just happen to be gluten free. Click herefor the recipe – Jenny Jones
The whole world is 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
ELLA MADE MY POPPY SEED ROLL
“Hi Jenny! I am so excited that I found your recipe, and that it worked for me! I’ve been scouring the web for Poppy sweet bread for years. These are so popular in Europe! I just wish I didn’t have to buy 5 little packages of poppies to get 1 cup. Now that i can make this, I’ll have to search harder. Thank you!”
~ I am SO EXCITED to see my poppy seed roll. I love it so much and I understand your excitement too. Thank you for these fabulous photos!! (I always find big containers of poppy seeds in the kosher section of my store) – jenny
DIANE MADE MY POLISH PACZKI
“Jenny, I enjoyed your video! You are so calm and helpful! I loved your Paczki recipe. I shared them with my Polish friends. They claim they are better than their grandmothers! Thank you so much! Paczki Pleasure!”
~ That’s a fine compliment coming from Polish people. Thank you so much for sharing. – jenny
TAMMY (from Kentucky) MADE MY NO KNEAD BREAD
“Hi Jenny, I stumbled upon your YouTube video for no-knead bread last weekend. You had such a familiar face and voice and I couldn’t remember where I knew you from – duh! I was a child of the 80’s and grew up watching you! Thank you for sharing your love of baking with all of us. I loved to bake as a kid and now that I’m quarantined with my own young kids, I’ve rediscovered my love for it. Anyway, my bread turned out so great that I made more the next day to share with neighbors. I’ve become a bit cranky during this quarantine – thanks for making me laugh out loud and enjoy the simple pleasure of baking again!!! Cheers! Tammy Kremer, Fort Thomas, KY.”
~ Thanks for the great photo. You’re a bit cranky? If you look up “cranky” in the dictionary, you might just see my picture! ? – jenny
TERRI (from Oklahoma) MADE MY CINNAMON ROLLS
“Hi Jenny, Made your cinnamon rolls. So easy, tender and delicious. (This picture was taken before I helped myself to some). ? I’ve been making baked goods and many of your recipes to share with neighbors and my two brothers who have been kind enough to pick up groceries since I am vulnerable and home bound. Thank you so much for posting so many great recipes. From Terri in OKC.”
~ I can see why you helped yourself to “some!” They look fabulous! Thank you. – jenny
CATHY MADE MY LEMON BROWNIES
“Hello! Just sending a photo of the Lemon Brownies I made. You’re right, they’re really easy. Thanks for sharing.”
~ Thanks for sending your picture and reminding everyone how easy they are. – jenny
GHYSLAINE (from Canada) MADE MY 20-MINUTE PIZZA DOUGH
“I love making your pizza dough recipe. The quantity is perfect for one 12 inch pizza so the dough is always freshly made, not frozen. Your video has helped me understand the right consistency of flour and now my breads and pizzas are always turning out great. Thank you! Ghyslaine, Ottawa ON.”
~ Thank you for this great oven-lit photo. Your pizza looks really good! ? – jenny
CAROL MADE MY SIMPLE WHOLE WHEAT/RYE BREAD
“I love your whole wheat bread recipe, it’s my go to! I discovered I have a lot of rye four so I thought it might be nice to use this recipe as a good base for a rye and it is! Subbed in 1/2 c rye for the all purpose, used molasses for the sweetener and added 1T caraway seeds. It’s a very subtle rye with great texture. Might get brave and try increasing rye next time…and there will be a next time. ?”
~ I LOVE that combination because I love rye bread with caraway. I am trying this for sure! Thank you. – jenny
NARMADHA (from the UK) MADE MY SIMPLE WHOLE WHEAT BREAD
“Dear Jenny, I’m new to Baking .Following your recipes in the recent days. Tried baking Bread last weekend . My family was happy and liked it . Feeling good. Thanks to you.Will try more of your recipes. ~ Narmadha – Uk.”
~ I appreciate your taking time to send your delicious photos – thank you. – jenny
DALILA MADE MY MARBLE LOAF CAKE
“Hi Jenny! ? I made your MARBLE LOAF CAKE, it’s a great ‘snacking’ treat. Hubby and I nibbled on it throughout the day….LOL! ? I did use 1/2 a cup of whole wheat pastry flour instead of using all APF. I also added toasted pecans into the batter and topped the loaf with pecans. It all baked up wonderfully, no problems at all. This easy to make MARBLE LOAF CAKE is definitely a keeper. Thank you for your delicious recipes Ms. Jenny! Have a nice day and be well. Happy Baking! ? Dalila.“
~ Thank you for another lovely photo. I love this cake with tea. – jenny
PEGGY MADE MY FOCACCIA BREAD
“I’ve made this twice now with great results. Goes beautifully with soup or salad. To conserve my all purpose flour I made this loaf with 1 cup all purpose and 1/2 cup white whole wheat, and fresh rosemary from our garden. It worked beautifully.”
~ It turned out so well and evenly browned all over. Thank you for your photo. – jenny
The whole world is 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
MARY (from Bermuda) MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny – attached are picture of the Simple Whole Wheat Bread that I made last evening. It was quick and easy and DELICIOUS. I stumbled upon your website looking for an easy bread recipe and can’t wait to try some of your other recipes. ~ Mary from Bermuda.”
~ Thank you for your photos. I’m glad you found me all the way from Bermuda! – jenny
CARILYN MADE MY NO KNEAD BREAD
“Added jalapeno and sharp cheddar to the no knead bread…folded inside and sprinkled on top…Delicious best bread ever!!!.”
~ That looks and sounds fantastic. Thank you for the tantalizing photo. – jenny
LUPE MADE MY SIMPLE WHOLE WHEAT BREAD
“Hey Jenny, I really enjoy learning new skills, the cooking site is fun. We have all adults in our home & they love the whole wheat bread. I have 5 sisters that are excellent cooks & now they are following the recipes. I especially like it the next morning toasted & topped with avocado slices. Thanks Jenny.”
~ Thank you for this pretty photo. You are so lucky to have 5 sisters! – jenny
TERRI (from Nevada) MADE MY NO KNEAD BREAD
“Hi Jenny, It’s Terri again from Genoa, Nevada (near Lake Tahoe). You may remember my bread photo from 3 days ago with the dark crust. I made it again, adjusting for 5200 elevation. I baked it at 435 instead of 450 covered and for 5 minutes uncovered and this is the result! My husband and I are addicted with how easy and awesome this recipe is! Thanks again for all you do!”
~ What a difference! That is good to know for others curious about high elevation bread baking. Thank you. – jenny
LIA & LUCCI (from The Philipines) MADE MY CINNAMON ROLLS
“Hi Jenny!! This is Lia and Lucci from Manila, Philippines. We really enjoy watching your videos!! We’ve never made bread before, so it was a pleasant surprise for us when we made your cinnamon rolls and they turned out great. We’ve also made your hash browns and your sweet potato fries over the past few weeks and we love that your recipes are healthy alternatives to others and yet they are so easy to make.”
~ Your cinnamon rolls are so perfect! Thank you very much for sharing your photos. – jenny
SONYA (from Texas) MADE MY FASTER NO KNEAD BREAD
“I made your Faster No Knead Bread- but I used a sourdough starter instead of yeast! It turned out great! First time to make sourdough bread and it was perfectly crusty. Thank you Jenny! Sonya Cookson- TEXAS.”
~ Perfectly crusty – you weren’t kidding! Thanks for this awesome bread photo! – jenny
ANGELA MADE MY QUICK & EASY SPROUTED WHEAT BREAD
“Hi Jenny, Thank you so much for all of your recipes. I have liked every one I tried! You have made this quarantine so much better. ?”
~ Thank you so much. The slices look just perfect for toast and sandwiches. – jenny
LIDIA MADE MY NO KNEAD BREAD
“Dear Jenny thank you for your wonderful recipes. I bake a loaf every day. My nephew and his wife brought me a bag 25 pounds flour, and I’m having so much fun. It is been less than a month since I started baking. Again thank you.”
~ I’m so glad to hear it. Thanks for another great photo. – jenny
ANA MARIA (from La Mesa) MADE MY NO KNEAD BREAD
“Dear Jenny, At present I am living in La Mesa and during one of my daily walks, I founded a nice bag with all the ingredients and your recipe at your door. Yesterday, I baked it and the results where spectacular, as you can see in the attached pictures. The reason of my email is to thank you for your kindness and delicacy for your neighbors. I hope that Pandemic change or contribute good people like you! Tons of blessings for you and your family!”
~ Your bread turned out great but I live a long way from La Mesa. Maybe you should check with your neighbor to see if someone was looking for that package – it definitely was not mine. – jenny
The whole world is 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
ERIN (from New Zealand) MADE MY POLISH PACZKI DOUGHNUTS
“Hi Jenny. As promised, I made your Paczki and your custard. I couldn’t find my biscuit cutters so used an egg ring instead, hence the reduced numbers and increased size. I also used plum jam through the side and custard through the top (until my piping bag burst) Our bubble loved them. For my next effort, I think I will have a go at the Pan Pizza along with your pizza dance! Many thanks for sharing your recipes. ~ Erin, New Zealand.”
~ It’s good for others to know they can be made larger. Thanks very much. – jenny
MEGHANN (from Canada) MADE MY NO KNEAD OLIVE/CHEESE BREAD
“Hi , this is Meghann from Cochrane Alberta Canada .Unbelievably!!! Absolutely love this recipe, added in freshly grated Parmesan and some black olives , delicious.”
~ That combination sounds good. Thank you for sharing your picture. – jenny
LINDA MADE MY CINNAMON ROLLS
“Putting icing on as we eat so we can warm them up. These are the best I’ve made ad they aren’t dense but very light! Thanks for the recipe and video.”
~ That’s a good idea about warming and icing as you go. Thank you for the photo. – jenny
STRAIG (from Scotland) MADE MY SIMPLE WHOLE WHEAT BREAD
“Lovely Tasty bread, I doubled the recipe and substituted the water for whey left over from my homemade yoghurt, and by the time I realised I’d forgotten to add the honey the loaf was in the oven, surprisingly it still worked out really well and tastes great. I’ll definitely be making it again ??”
~ My bread in Scotland! ??????? That’s so exciting! Thank you very much for the photo! – jenny
TERRI (from Nevada) MADE MY FASTER NO KNEAD BREAD
“Hi Jenny! I finally got the courage to make your No Knead Faster Bread! I had a ball watching you and your excitement was contagious! I did everything right but the top got a little too brown! I have just moved to 5200 elevation near Lake Tahoe and I read all the comments of all the fellow bakers saying they didn’t have to make accomadations for higher elevations but I think next time I will cook at the end uncovered for about 8 minutes. This loaf was checked at 10 minutes and it obviously doesn’t need that long where I live. Maybe this will help other bakers who live at higher elevations! Love you, love your YT channel and love your generosity in teaching us all how to cook.”
~ Thank you for sharing your high elevation tips and for the great photos. – jenny
HEATHER MADE MY CINNAMON RAISIN BREAD
“Wow!!! This was just absolutely amazing. Thank you sooo much. Made it twice now. I’m not the best cook or baker and your videos help sooo much. Easy to follow and love your personality. Thank you for sharing them with all of us. I beg you to put out more YouTube cooking videos. This bread recipe gave me soooo much confidence love it.”
~ I’m glad to hear it. Thank you for taking time to send your photo. – jenny
BENITA (from Canada) MADE MY SALMON PATTIES
“Hi Jenny, I made your salmon patties, and they were delicious! Even without the red pepper, which I did not have. It is a great quarantine recipe as canned salmon is a pantry staple for many. Thank you for your wonderful blog and entertaining and informative Youtube videos. Stay safe and well, Benita. (Vancouver, BC, Canada)”
~ Thank you very much. My last road trip was to Vancouver! ?? – jenny
ELLEN (from Iowa) MADE MY NO KNEAD BREAD
“Made this today so easy!”
~ Thank you for your photo. The crust looks good! – jenny
CLAIRE (from Canada) MADE MY POLISH DOUGHNUTS – (Pączki)
“Unbelievably delicious, they didn’t last long and the kids enjoyed licking the jam off their fingers! Thanks for the great recipes, Claire (Ottawa, ON, Canada)”
~ Wow, those look so good. Thanks so much for your great photo. – jenny (from London, ON ??)
LIDIA MADE MY NO KNEAD BREAD
(no message)
~ Thank you very much for your beautiful photo. – jenny
Good news for gluten free cooks! I was finally able to get the flour some people have mentioned in their comments and I tried it out with my lemon brownies. They turned out great – I saw no difference in taste or texture. This recipe is exactly the same as my regular lemon brownies only with swapping the regular flour for Bob’s Red Mill 1 to 1 gluten free baking flour. (This is not a paid endorsement, just a way to share a good recipe that’s gluten free.)
I have only made this recipe with this particular flour and can’t say how it will work with other gluten free flours so it you try it with a different brand of gluten-free flour please comment here on your results. I’m really happy to be able to share this very easy and very popular recipe for lemon brownies (some people call them “yellowies” ?) for everyone who has asked for more gluten-free baking. Click herefor the recipe. – Jenny Jones
The whole world is 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
ERIN (from New Zealand) MADE MY CINNAMON ROLLS
“Hi Jenny. I am from New Zealand and like many of your subscribers, have found your website when looking for a recipe, in my case, for Cinnamon Swirls (as we call them!) Well, I have watched your video a number of times and still find it refreshingly fun! The story behind my picture is that when you have two six foot plus “rodents” in your Covid-19 bubble, you should hide your fresh baked cinnamon swirls J I must confess I sneaked a piece too! J Anyway, They tasted so delicious that I will make more and I also want to try your Paczki both with your custard and with Jam. Incidentally, I did add some Passionfruit Essence to the frosting on the Cinnamon Swirls which gave the taste a bit of zest!
If I may be cheeky, I have a mission that you or your subscribers may be able to help me with! When I was at High School all those many decades ago, we had a local bakery shop that sold these delicious Cream & Jelly Pies. Alas, that cake shop is no more and for the life of me, I cannot find that recipe on the internet. The pie itself comprise a sweet short crust pastry, filled with sponge cake and with Raspberry jelly/jam & whipped cream and sprinkled with icing sugar. It was in the standard oval pie form that our meat pies take. The shop was the “Greenmeadows Cake Shop” in Napier, NZ. Many thanks and I apologise for my cheeky request. Kind Regards, Erin McBride, Mr., Retired.”
~ If anyone can help Erin in his search for the recipe for the Cream & Jelly Pies described above from the Greenmeadows Cake ShopinNapier, NZ please share your information in the comments section just below Barb’s bread photo. – jenny ??
GHYSLAINE (from Canada) MADE MY BLUEBERRY LOAF CAKE
“I love your recipes. The quantities are always perfect! Thank you for all the recipes you share with us. When I need an inspiration, I know I will find something on your site. ~ Ghyslaine, Ottawa, Ontario.”
~ It feels like summer is coming with this lovely loaf. Thank you. – jenny
MIRIAM MADE MY CHOCOLATE CAKE
“Hi Jenny, thank you for this amazing recipe with no egg and so delicious. Every one in my family loved it, so moist and easy to make, that was our Easter dessert.The frosting beyond words! Once again thank you. Blessings to you and your family ?”
~ Thank you for your photo. I think I have the same plate! Stay well. – jenny
BARB (from Australia) MADE MY 2-Hour FASTEST NO KNEAD BREAD
“Hi Jenny, I’m Barb from Melbourne, Australia. I’ve recently started baking bread and was very happy with your recipe (No knead 2-hour bread). Thanks so much!”
~ Thank you for sending your photo, Barb. Your bread turned out beautifully. – jenny
I was craving a good hamburger so I made sesame seed buns from scratch and they were ready in an hour. I can’t find whole wheat flour right now so I used my white bread with egg recipe. Just before baking, I brushed the buns using beaten egg yolk with a little water and sprinkled on the seeds. You can brush with egg white, egg yolk or even a beaten egg. Let me tell you, these were some awesome burgers! I used lean ground beef and I cooked the patties in a hot cast iron skillet. I seared them first so they were beautifully browned and tasted like they just came off the grill. (I should have taken a picture but I was hungry ?)
