I love seeing pictures of my recipes 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 ANN MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“Thank you Jenny! I never baked worth a slap until I found you! ❤️”
– I’m glad to hear it. Thank you for the photo and a reminder to have that butter ready! – jenny
MARK (from Texas) MADE MY CHOCOLATE-DIPPED COCONUT MACAROONS
“Jenny, A late night craving for something sweet led me to your Chocolate-Dipped Coconut Macaroons. So quick and easy, luckily I had the 7 ounce bag of coconut in my pantry and the ever present Baker’s Baking Bars. Fast and easy to make and great with a big glass of milk! Thanks. ~ Mark from Deep East Texas.”
– Thank you for the photo and that big glass of milk sounds good. – jenny
BETH MADE MY ENGLISH MUFFINS
“Thank you for the wonderful recipe. Takes me back to childhood and enjoying this “nooks and crannys” treat.”
– Thank you for your photos and I’m happy to bring back those good memories. – jenny
BEV (from Canada) MADE MY ENGLISH MUFFINS
“Hi Jenny – It seems I’m on a baking kick lately. Today it was your English Muffins, something I never would have even attempted if it hadn’t been for your trademark clear and simple instructions. They turned out beautifully. Thank you – what a nice Sunday treat! Bev (from Ontario, Canada).”
– You are on a roll! Your English Muffins look perfect. Thank you for another great photo. – jenny
DIANE MADE MY PACZKI
“As a beginner level baker, I did not think I could make pączki successfully, but your recipe worked perfectly for me! The pączki turned out beautifully light, and I filled them with guava. I love that these are baked and not fried. Thank you! I look forward to making your cabbage rolls next.”
– Thank you for your mouth-watering photo and good luck with the cabbage rolls. – jenny
SERGIO (from Mexico) MADE MY NO KNEAD BREAD
“Hi Jenny. I have been using your recipe for almost a year now. It’s simple, easy and entertaining. Thank you very much. Here is a photo of today’s loaf. Best regards. Sergio, Monterrey., México.”
– It looks perfect but then you are an expert by now. 🙂 Thank you for your photo. – jenny
CAROL (from Maine) MADE MY ENGLISH MUFFINS
“Hello from Maine! These are now in our weekly rotation they are SO tasty and versatile! From breakfast sandwiches to simply toasted and buttered with homemade jam to mini pizzas. We love this recipe! Thank you for all you do, I’ve not found one recipe on your site that hasn’t been a success as well as delicious. ~ Carol & Bo.”
– Thank you for the compliments and the great photo. I never thought of “English Muffin Pizza” but it sounds good. – jenny
BEV (from Canada) MADE MY PACZKI
“Hi Jenny – A good day for baking with the snow storm in southern Ontario today so I decided to make the Boston Creme variation of your Paczki. Another hit! This is also the first time I’ve made custard – I’ve been too afraid to try it since I’ve been told it’s not an easy thing to make. Well, yours is! Thank you, Jenny, I can’t believe how quick and easy these donuts are to make. Maybe too easy lol……good thing we’re going for long walks in lockdown. Bev (from Canada).”
– It’s not fair to send me these photos! I want to make them but I know I will eat every single one before breakfast! 😀 – jenny
FRANCINE MADE MY NO KNEAD BREAD
“Hi Jenny, Thank you for your recipes and videos with easy to follow instructions.”
– Thank you for taking time to send these photos, especially the cut version. It looks good! – jenny
JANE MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“Here’s my 2nd loaf that I made this morning!! Thank You Jenny!!!! Jane Roth.”
– That looks awesome. Thank you so much for the photo! – jenny
NASRIM MADE MY NO KNEAD BREAD
“Bread recipe was perfect. Thanks.”
– Thank you for your photo and for showing how beautifully you serve it. – jenny
BEV (from Canada) MADE MY PACZKI
“Hi Jenny – First time trying these. I used Active Dry Yeast but think I should have used the Rapid Rise because the dough didn’t puff up or increase in size so I was only able to make 7 instead of 12. Still delicious though, they baked up really nicely. Next time I’ll try the custard filling….and the time after that the Boson Creme variation… Thanks for a bright spot in our day. Bev (from Ontario, Canada)”
– I could eat these every single day. Thank you for this awesome photo! – jenny
RICK (from Canada) MADE MY WHOLE WHEAT SANDWICH BUNS
“Hello Jenny. It is Rick from Ontario Canada.”
– Thank you for another beautiful presentation. I just made these today!– jenny
BONNIE MADE MY FOCACCIA BREAD
“Love, love , love this! I have made it it several times, with several toppings and it is always fantastic….and so, so easy! Thanks! This one is topped with marinated olives and feta.”
– That looks soooo good! 😋 Thank you for your photo. –jenny
F.W. MADE MY BREAD
“Thanks Jenny …I added a few things on top…olive oil (wee bit) garlic, rosemary, pepper and parmesan….”
– Thank you for your photo. Your additions sound delicious. –jenny
GAIL MADE MY PACZKI
“Thank you for the recipe – delicious!”
– Custard is my favorite filling and these look perfect. Thank you for the photos. –jenny
CECIL MADE MY BRAIDED CINNAMON RAISIN BREAD
“Made it exactly as recipe stated yesterday. I will tent it a little next time. Today I made it again but I am going to put it in 2 small bread pans. One for me and one for the great grandkids I like to toast it in the mornings. I like having it rise only once.”
– Thank you for your photo. I love the idea of two smaller loaves, one for toasting and one for the glaze. Yumm! –jenny
GAIL (from Scotland) MADE MY POPPY SEED ROLL
“Thank you for the recipe, Jenny. I’m in Scotland and have converted it to our system. 300g strong bread flour Sachet yeast 50g sugar 1/2 tsp salt 160ml milk 2 tbsp oil 1 egg
– I love this bread so much! You are especially kind to share your conversion details. Thank you very much!! ❤️ –jenny
BARBARA MADE MY WHOLE WHEAT BREAD
“Hi Jenny – I’ve been looking for a decent whole wheat bread recipe for *decades* & so glad I found yours. Thought you’d like to see it with an egg wash glaze and (homemade) Everything But The Bagel seasoning on top – oh so good toasted! I do make the whole thing in my mixer with minimal hand kneading (I let it rest in the mixer for 5 minutes before turning out to give the flour a bit more time to hydrate). Slice it & freeze with wax paper between the slices & easy peasy to take out what’s needed. Thank you for this recipe! (and for the crusty roll recipe, too – always on hand in our freezer). Cheers, and happy baking!”
– Wow, that looks great! Thank you for starting off the month with all this detail, which is always appreciated by fellow bakers.–jenny
