Apple Cranberry Crumble Pie

Apple Cranberry Crumble Pie (7)

Apple Cranberry Crumble Pie (7)

I’ve set out on the very serious task of brainstorming ALL of the Thanksgiving pies.  Good reason.  I’m preparing the welcome most ALL of my family to New Orleans for Thanksgiving.  There will be no turkey in my oven.  There will be no stuffing.  Green beans and cranberry sauce are a major maybe.

There will be a tremendous amount of gumbo and an equally tremendous amount of pie, Apple Cranberry among them.

In addition to a bounty of gumbo and pie, I’m also prepared for a week full of (ohhh gosh) family fun with a detailed week-long itinerary, a bull horn, a few bottles of bourbon, and a whistle.  I mean… right?

Apple Cranberry Crumble Pie

Send help.

Read more

Inside The Baker’s Kitchen + Sweet and Savory Buttermilk Biscuits

biscuits sweet and salty

inside the baker's kitchen

Once upon a time I was a baker in a professional kitchen.  I’m talking about the kind of kitchen with bins of flour so large they you could climb inside and take a nap…. the kind of kitchen where you had to yell (and I mean YELL) ‘behind’, so no one crashes into your pan of scones on their way to the oven…. the kind of kitchen that was noisy, full of chocolate, hot pans, sheet trays for days, savory scones… and smelled REALLY GREAT.

I spent so much time in the professional kitchen that my home kitchen was as modest as it was tiny.  I had two mixing bowls, a spoon, and a spatula to my name.  Why bother with more than one cake pan when I make ALL of the cakes in a rowdy kitchen with thundering ovens?

My working kitchen these days is very different.  I have more than one cake pan.  I have more than a single wooden spoon, yes… and while it’s still a humble kitchen, there are a few tools in the kitchen that feel like necessary extravagances.

I want to take some time to talk about what I keep in my Baker’s Kitchen.  I think it’s important to know what’s over-the-top extravagant, and what’s a reasonable tool to stock.  Kitchen real-estate is a precious commodity.  Let’s only stock up with what we really need.

I’ve partnered with my very favorite kitchen brand KitchenAid in a 3-part series to show you some of my very favorite kitchen tools and baker’s tricks.  It doesn’t take a lot to coax great flavors and flakey crusts out of the oven.

Today we’re talking about my favorite 11-cup Food Processor.  It will have you making ALL of the biscuits, ALL of the pie crusts, and ALL of the pesto.  It’s the best, and super versatile!

Read more

Baking Bootcamp: Gruyere and Green Olive Rolls

Gruyere and Green Olive Rolls

Gruyere and Green Olive Rolls

The first thing you should know is that it’s time for our THIRD installment of Baking Bootcamp with King Arthur Flour! Bring out your jazz hands. It’s about that time.

The second thing you should know is that we’re making the most delicious and chewy, salty and cheesy loaves. Like cinnamon rolls, hold the cinnamon, extra Gruyère and green olives.

The third thing you should know is that I always wanted to be a hand model so I’m beyond satisfied with myself here… that’s just my truth.

Gruyere and Green Olive Rolls

For our first baking bootcamp we piled berries high and braided bread for the Triple Berry Cinnamon Swirl Bread. You amazed me with your kitchen bravery.

For our second baking bootcamp we folded dough and made Apple Pie Biscuits. So stellar. You guys got all up in the season!

Now we’re taking a step to the savory side. Salty and soft. And we’re using an entirely new flour: King Arthur Flour’s Unbleached Bread Flour!

Baking Bootcamp Essentials III

Here’s what we’ll need:

1 • King Arthur Unbleached Bread Flour.  High protein content for chewy and sturdy buns!

2 • I use this King Arthur Flour Bench Knife just about everyday in my kitchen. It’s perfect for scraping little dough bits from the countertop… something a sponge just pitifully attacks. You might also use the bench knife to slice though the center of the rolled dough. It’s sharp too! I love this tool!

3 • Kitchen fashion is important to me. Hedley & Bennett understands my needs for a functional, durable, totally chic apron. Not too frilly. I always want to be more badass than 50’s housewife-y in the kitchen.

4 • A good 9×13-inch baking pan is a kitchen staple.  The new ones are nice, mine happen to be covered in years of kitchen rust. Part of the charm!

5 • Having Colorful Mixing Bowls is the kitchen equivalent of having a great black dress in your closet. Necessary treat.

6 • We’re going to need lots of medium shreds of Gruyere cheese. Box Grater to the rescue!

7 • I like a natural bristle kitchen brush in my arsenal.  Great for egg washing biscuits and rolls!

8 • The Pyrex glass measuring cup.  A forever kitchen classic.

9 • These wooden spoons just get better with time.

10 • Is it normal to have a completely mismatched set of Measuring Cups, or should I just treat myself to a matching set like this? Don’t answer that…

11 • Same goes for the Measuring Spoons… it’s nice to have a full matching set.

12 • I go through Paring Knives like I go through socks.  How is it possible to have them one day and then lose them the next? I don’t know.  Clearly I have an issue.

Gruyere and Green Olive Rolls

There are loads of resources to help you get from here to warm cheesy buns.

• All of these step-by-step photographs in the post were done by the incomparable Jon Melendez.

Baking 101: The Difference Between Baking Flours for all the nitty-gritty on bran and germ and protein content.

• King Arthur Flour’s Baker’s Hotline is a fantastic resource for curious home bakers to discuss your fears, concerns and eventual successes. Give them a ring! It’s magic. 1-855-371-2253

Four Flours + Four Recipes Challenges + One Instagram #bakingbootcamp + Four Awesome Sets of Prizes!

The idea is simple!

• Make these Gruyère and Green Olive Rolls (they’re sooo delicious!) and take a picture of your creation!

• Follow @joythebaker and @kingarthurflour on Instagram

• Photograph your beautiful rolls and post them to Instagram with the hashtag #bakingbootcamp

• When you submit a photo, you’ll be entered to win a one year supply of King Arthur Flour and a Baking Essentials box valued at $250!! Official rules and details can be found here.

By entering the challenge you’ll also have amazing cheesy rolls in your kitchen, so… you really can’t lose.

Read more

Oat and Pistachio Crumble Topped Baked Sweet Potatoes

Oat and Pistachio Crumble Topped Baked Sweet Potatoes

Oat and Pistachio Crumble Topped Baked Sweet Potatoes

These November days are quickly running away which can only mean one thing:  we’re going to need to think about Thanksgiving and let’s try not to completely freak out about it.

It’s possible… the thinking without the freaking out.  We’ll make a plan.  We’ll ask someone else to roast a turkey.  We’ll cross our fingers a few times.  It will all work out.  Part of our success includes roasting aaalll of the sweet potatoes and adding oats and pistachio.  We’re making a play on Sweet Potato Pie:   no crust, extra crumble, easy and delicious!

Oat and Pistachio Crumble Topped Baked Sweet Potatoes

When in doubt, can we just go ahead and add an oat crumble?  Hearty and sweet, buttery and spiced.  The oats make for a wholesome crumble that is both comforting and substantial.  We’re going to need the hearty oats to stand up to the butter and not shy away from the spices and sweet potato.  Balance, you know?

Read more

Pumpkin Salted Caramel Thumbprint Cookies

Pumpkin Salted Caramel Thumbprint Cookies (10)

Pumpkin Salted Caramel Thumbprint Cookies (9)

My food brain dreamed up these shortbread cookies with creamy pumpkin caramel back in June when the rest of you were thinking about watermelon and Jell-O shots, and bikini tops, and summer sunsets, and all of the amazing summer things.  I was sweating it out in my kitchen, covered in pumpkin puree, completely confused by the smell of holiday spices.

It’s about time these cookies make sense!  I mean… I’m wearing a scarf for goodness sake.  A scarf!

better homes and gardens

I made these cookies back in June for this month’s Better Homes and Gardens magazine.  These cookies are just one of a good handful of pumpkin recipes that fill the pages.

All I’m saying is… this is really good news on the pumpkin front.  Because there is a pumpkin front…. we’re looking right at it.

Read more

Candy Bar Cookie Bars

Candy Bar Cookie Bars (7)

Candy Bar Cookie Bars

This is me finding a solution to your Halloween candy dilemma.  It’s a problem, right?  I mean… how are we supposed to live surrounded by the mini Snickers bars?  It’s entirely distracting. Snickers breakfast lunch and dinner.  Let’s not talk about it.  Instead, let’s add butter and flour and disguise our Halloween stash into chewy sweet and salty cookie bars… all suited and booted for sharing and giving.

Suit and boot.  That’s what we do around here.

Read more

Apple Snap Cocktails

Apple Snap Cocktails (4)

Apple Snap Cocktails (4)

It’s time for a new go-to cocktail.  This summer’s negroni and sangria indulgences are long past me.  I’m looking for an Autumn cocktail that feels ample and cozy… but nothing like mulled wine or syrupy sweet pear drinks.

Has there ever been a tasty mulled wine?  I think no.

Apple Snap Cocktails

I wanted to combine the sweetness of fruit with the spiciness of the season.  Apple juice.  Fresh pressed and unfiltered.  Bourbon, naturally.  Lime and bubble water.  But spiiiiice! Needed and necessary.

Have you heard of Art In The Age?  They make the most lovely, unique organic spirits.  My favorite this season is SNAP, inspired by old school Pennsylvania Dutch ginger snaps.  Yessss, right?

SNAP is made from a neutral alcohol, molasses, ginger, vanilla, brown sugar, cinnamon, nutmeg, clove, tea, and sugar.  So so good!  Pairs perfectly with bourbon (yes!) and fresh apple.  I’ll be sipping on this SNAP all winter and I’m pretty sure I’ll keep a bottle or two around for hostess gifts.  It’s a treat.

Read more

Curry Roasted Acorn Squash

curry roasted acorn squash (4)

curry roasted acorn squash (3)

I‘m back in my kitchen this week… back from making pies with you up and down the east coast… back from gently and not so gently asking you to buy my dang book… back to my roasting pan.

curry roasted acorn squash

This acorn squash was patiently awaiting my return.  Just sitting tight, waiting to be more than it already is.

I hacked my way through the protective skin (didn’t even lose a finger), removed the seeds, sliced, and drizzled.

This is the result of those efforts.  Let’s make it together… I mean, right!?

Read more

Pistachio and Dark Chocolate Krispie Treats

Pistachio and Dark Chocolate Krispie Treats

Pistachio and Dark Chocolate Krispie Treats

You know my tricks.  You know the games I play around here.  The more browned butter, sea salt, and chopped pistachios, the better! It’s just that… pistachios are the best, browned butter reigns supreme, and I think good sea salt is my secret weapon in my baking pantry.  I’m not wrong.

We’re keeping it simple by shoving all of the good things into one pan of rice krispie treats.  Fancy rice krispie treats are totally my go-to party trick.  They never disappoint.  Also consider Salty and Malty Rice Krispie Treats.  So much win.

I’m traveling these next few weeks to meet you and celebrate the release of my cookbook Homemade Decadence.  I’m in Philadelphia Tuesday 10/21 and you should totally come say hi!  Keep in mind that for some reason I’ve been listening to the Once soundtrack nonstop for the past week, so… just so you know where I’m at and that I’m weird.  Ps. Do you know how easy it is to cry to the Once soundtrack?  Like crazy easy.  I don’t know what’s going on with me.  I really am in a happy place, I promise.

I’ve said too much.

Read more

Vanilla Bean Confetti Cookies

Vanilla Bean Confetti Cookies

Vanilla Bean Confetti Cookies

Six years in and I feel like throwing confetti (on my cookies)!  Thank you for your patience this weekend as my site was down to launch this new look.  That that you’re here and I’m here… why not take a look around… beats awkward eye contact.

Here (pretend I’m pointing) you’ll find cookies.  Not just any cookies, but the most colorful and buttery delicious cookies I could dream up.  This recipe happens to be from the cookbook I wrote that comes out TOMORROW!  You can still pre-order the book and receive a lovely print.  It’s not too late and you might be surprised by my stamina when it comes to pestering.

Vanilla Bean Confetti Cookies Up at the top you’ll find a navigation bar that will take you to the many many recipes on the site, the cookbooks, the podcasts, and Bonkers Awesome videos.  It’s all there!

If you’re looking for New Orleans recommendations, click on the pretty water in the sidebar.

The site is not aaalll that different from our previous arrangement.  I want this still to be a place that feels familiar, delicious, and easy to navigate.  Big up (like, the biggest) to Kristin and Leah for making website dreams come true.

Tomorrow I’m going to be back yelling (probably literally) about Homemade Decadence.  Thank you in advance for understanding.

I love you.  Don’t make it weird.

Read more

Maple Spiced Almond Milk with a hint of Pumpkin

maple spiced almond milk with a hint of pumpkin

maple spiced almond milk with a hint of pumpkin

Can you feel it, too?  Can you feel ALL the feelings happening to us? Is it the giant full moon hanging over our heads?  Is it something having to do with Mercury and retrograde and yadda yadda yadda?  The real question is, is there enough bourbon in the cabinet to make it right?  Of course there is.

I made this most lovely and comforting almond milk.  It required forethought and intention because despite (and because of) ALL of the feelings, I’m still a maker of delicious things.  This combination of delicious is creamy and sweet with a hint of spice and pumpkin.  Drink it from the jar.  Go for a milk mustache.  Howl at the moon.  (Too weird?)

Read more

Weekend Casual Cinnamon Sugar Popovers

weekend casual cinnamon sugar popovers

weekend casual cinnamon sugar popovers

Can we talk about churros for a quick minute?  Churros are a fried doughnut often made with a light and eggy choux pastry dough.  They’re often fried in long strips, drowned in cinnamon and sugar, and wrapped in paper before devoured.  Most of my churro experience has come from childhood visits to the county fair or some Disney-themed amusement park where I would enjoyed churros roughly as tall as I was.  They were never exactly fresh, or warm, or particularly delicious but they were still fried dough with sugar and thus…. AMAZING!

It’s hard to make proper churros at home.  Most of us don’t have the ability to make 2 foot long strips of fried dough a reality.

Nooooo problemo.  I might have life-hacked us a baked churro!  These light and eggy popovers are doused in butter and cinnamon sugar and happily mimic the elusive churro.  Light, eggy, warm, and sweet.

Weekend Casual Cinnamon Sugar Popovers

 They’re best enjoyed hot from the oven, barely held by two fingers, standing over your kitchen counter, with your third cup of coffee because I’m thinkin’ about your weekend.

Read more

Roasted Tomato and Pesto Grilled Cheese

Roasted Tomato Pesto and Brie Grilled Cheese

Roasted Tomato Pesto and Brie Grilled Cheese

Here’s what we’re going to do:

We’re going to go to our refrigerators and gather all of the delicious things.  If those things are roasted, pesto-ed, and melty… that’s ideal.

Truth be told, sometimes all I have in the fridge is orange juice and bendy celery… that’s why God invented bourbon and those Chinese take-out menus at the bottom of my junk drawer.  Orange juicy and bendy celery aren’t allowed in this sandwiches.  Not on this day… when there is precious Brie and pesto in the refrigerator.

Read more

Vanilla Bean Sweet Potato Waffles

vanilla bean sweet potato waffles

vanilla bean sweet potato waffles

It’s pretty amazing how the body’s cravings start to change as the we move through the seasons.  I sauntered (as I do…) past the sweet potatoes in the grocery store last week and they called out to me!  I collected an arm load and nestled them in my basket, but wait… whaaat!?  I haven’t thought of a sweet potato in months.  I’ve only had eyes for watermelon, pink wine, strawberries, and other such brightly colored summer delicacies.

The days they change and our bodies want to change along with them.  That’s pretty cool.  Until next year watermelon!

Vanilla Bean Sweet Potato Waffles

First there were Mashed Potato, Cheddar, and Chive Waffles.  Proof positive that smashed potatoes can and should be waffles.  These waffles are tender, sweet, and the prettiest breakfast!

Read more

Creamy Roasted Red Pepper Soup

creamy roasted red pepper soup

creamy roasted red pepper soup

I’m notorious for making a giant pot of something-or-other and eating it (sometimes begrudgingly) all.week.long. Soups are good for long-term consumption especially if you add a small pat of butter and a splash of heavy cream after each subsequent reheating.  Did this soup get more delicious?  It sure did!

I can make it through four straight days of soup consumption before I revolt and treat myself to (really, anything but soup) a giant cheeseburger, french fries, and all of the bourbon.

Since we’re staring this Monday straight in the face, I thought I’d start our week off with a staple.  Something savory and healthful to get us through the week with grace and strength.  I’m rooting for us.

Read more

Sausage, Cheddar and Grits Frittata

Sausage, Cheddar, and Grits Frittata

Sausage Cheddar and Grits Frittata

I fell down such a strange Internet rabbit hole this week.  There were makeup tutorial videos, doomsday prepper podcasts, and a weird amount of frittata recipe googling.

While I still don’t know how to properly apply bronzer or survive the apocalypse, I can make one damn fine frittata.  Award-winning  (according to me).

Frittata is Italian for “I’m too lazy to make quiche crust.” It’s a simple baked egg dish that can house just about any filling that you can dream up and can be served morning, noon, or night.  Wow.  Frittata is also Italian for “Eat this. You’re welcome.” Don’t worry.  I’m fluent.

Whatever we do, can we not call it a crustless quiche?  That just sounds sad and lazy and makes me wonder who is enjoying crust without me.

Let’s talk about this frittata, because I sure did put grits in it, and I’m not even sorry.

Sausage Cheddar and Grits Frittata

 This frittata (as the name above would suggest) is home to spicy Italian sausage and cheddar cheese.  Eggs of course, because a frittata isn’t a frittata without eggs.  The HECK YES elements of this frittata are the dollops of cheesy chives grits that stud the dish.  Soft creamy eggs meets cheesy baked grits?  Spicy and sausage, too?  It’s a very good idea.

Weekend breakfast idea complete.  You should drink more coffee and keep your pajama pants on until at least 3pm.  For sure.

Read more

Roy Choi’s Furikake Kettle Corn

Roy Choi's Furikake Kettle Corn

Roy Choi's Furikake Kettle Corn

I’m don’t have a cool party trick.  I’m not double jointed.  I’m not a gymnast or former cheerleader.  I can’t curse in Russian.  I never could do one of those beer funnel things.  My tap dancing skills really need some work (mostly because I never had them in the first place).  I can play a few jazz tunes on the piano, but that always ends up being more embarrassing than impressive.

In the absence of a party trick there is this:  Roy Choi’s Furikake Kettle Corn.  Praise the Lord above.  This is SO FOR REAL GOOD.

Roy Choi's Furikake Kettle Corn

There’s a lot we need to talk about.  I know that I’ve mentioned the work ‘furikake’ like it ain’t no thing and you might be like.. um, WHAT!?

Furikake is a sweet and savory Japanese spicy that is meant to be sprinkled over white rice.  In furikake you’ll find, dried fish flakes (bonito), seaweed bits, sesame seeds, sugar, salt, and (in the case of my furikake) wasabi.  It’s a magic seasoning that encompasses every sweet, salty, savory, and umami desire.  Find Wasabi Furikake (with fish flakes) here.  Find Furikake (without fish flakes) here.

To our kettle corn we also add Corn Pops (YES a cold cereal), finely chopped bacon (burnt is best), finely chopped dried pineapple, red pepper flakes, chives, and browned butter.

Should I step back a bit and let that sink in.  Those are some crazy flavor combinations.

This recipe comes from Roy Choi, the god-father of the food truck movement in Los Angeles.  This magic popcorn is served at his restaurant A-Frame in LA.  Happy Hour, get to it!

Read more

Apple + Fennel with Pistachio + Apricot

apple + fennel with apricot + pistachio

It feels like we’re in the middle of things.  Like we have to begrudgingly set down our watermelon and water balloons and pick up our infinity scarf and pumpkin spice latte.  Seasons don’t happen in a snap.  There’s a transition period… a kind of grace that allows us to take a deep breath, absorb our days of sunshine and beach breezes to ready ourselves for the crisp nights and spiced cider.  What we crave in the transition can be tricky.  I find myself gobbling all of the peaches and dreaming of apple fritters.  Truth be told, I’m always dreaming of apple fritters, that’s no surprise.

apple + fennel with apricot + pistachio salad

This salad feels like a lovely transition.  Fresh apple and fennel make it easy to move into Autumn.  It’s no time to crank up the oven for a roast when I find myself still craving fresh and bright flavors.

We’re also adding fresh arugula for its peppery notes, salty roasted pistachios, sweet dried apricots, and salty parmesan cheese.  It’s all about balance!

This recipe is inspired by Chef Nathan Lyon.  His seasonal cookbook is a staple in my kitchen.

Read more

Beer Brownies

Beer Brownies

Beer Brownies

I have a soft spot for brownies.  Well… actually, don’t we all?

Brownies were the first thing I learned how to bake in the kitchen.  My parents kept the flour, sugar, and those gnarly bars of unsweetened chocolate in a little cabinet just within reach of my little 8 year-old body.  It only took me one nibble of the unsweetened chocolate to figure out that it was not at all suitable for sneak-snacking… but the box of unsweetened chocolate had step-by-step instructions on how to turn the dark blocks into something entirely delicious, aka BROWNIES!

In our house filled with whole wheat fig bars and date rolls, I felt like a wizard… like an actual wizard… because I could make brownies.

Beer Brownies

I still feel like a wizard.  I mean… brownies are magic! Dense, moist, waaay chocolate-y, chewy at the edges, earnest, and everything!

There are so many great Fall cookbooks hitting the shelves this year!  I need to make us a list.  There’s just too much good!

One of the books I’ve been looking forward to most is The Kitchy Kitchen by Claire Thomas.  Claire is the beauty and brains behind the blog The Kitchy Kitchen and she’s turned all of her amazing food-brain-thoughts into a lovely cookbook!  Among the goodness in this book (it has an amazing soup chapter) are these BEER BROWNIES!

Think about it.  Dark stout beer with all of its earthy bitterness + dark chocolate with all of its deep sweet fruit undertones.  This is a very good marriage.  Right on, Claire!

Read more

Oatmeal Cookie Granola

Oatmeal Cookie Granola

Oatmeal Cookie Granola

I always have the best intentions of making myself some sort of celery and grapefruit juice for breakfast.  Maybe a green smoothie… with extra green.  A protein powder something-or-other.  A green powder this-or-that.  Something very Gwyneth Paltrow-y.  I have the best of intentions, really.   The very best.

Inevitably I end up standing in front of the pantry shoveling a bag of granola into my face by the handful.  It’s not pretty but it does feel right.  I sweep up after.  I’m not a complete heathen.

Oatmeal Cookie Granola

It feels like we’re making oatmeal cookies and, while I relish the idea of eating cookies for breakfast, we’re taking a slight right turn and making a hearty granola from all of our oatmeal cookie ingredients.

This recipe was inspired by the new and deliciously awesome cookbook by Jessica of How Sweet Eats.  She’s the master of tacos and cocktails and adding neon sprinkles to every dang thing.  Get yourself a copy of Seriously Delish!

Read more