Joy the Baker » Podcast

The Joy the Baker Podcast

joythebaker — Fri, 30 Sep 2011 03:33:31 +0000

Did you know that I podcast from my bed?

Does that make you want to listen to the Joy the Baker Podcast more or… less. (Don’t answer that. KThanks.)

To be clear, I actually podcast from the floor… where I sit… and my podcasting microphone and computer are on the bed. Sometimes there’s a cat on the bed too. I’m nothing if not completely professional. Right?

We’re 20 episodes into the Joy the Baker Podcast and I’d like to extend a high five to each and every one of you.

Here’s what’s going down if you don’t know which way is up. I’ll start at the beginning:

The Joy the Baker Podcast is like a weekly, 45-minute radio (but totally not on the radio) show with me… Joy the Baker, and Tracy from Shutterbean.

Sure… we talk a bit about food and blogs, but really we like to get down to brass tax…

We talk about growing up in the 90′s and why mood rings are so important to us. We talk about red flags when it comes to boys and restaurants. We talk about washing our hair with baking soda. We talk about long distance relationships. We talk about doughnuts and bacon. We talk about road trips. And we talk about the difference between Tracy’s married life and my single living status. We’re girls. We’re classy, modern, hip ladies… and we talk about stuff.

This photograph pretty much sums up our podcast. What could go wrong there?

The Joy the Baker Podcast is featured on a site called Homefries. Get into it!

You can download the Joy the Baker Podcast through iTunes.

If that seems complicated, you can head over to Homefries and listen to the podcast right from the post.

Here’s some things you’ve missed if you haven’t had your ears on this noise just yet:

Joy and Tracy Pay it Forward. How to increase those good karma points.

We are Not the Cool Kids. It’s just the truth.

Joy and Tracy are in a Long Distance Relationship. From friendship to romance, long distance relationships are real life.

Is The Grass Always Greener? Joy and Tracy discuss married life vs. single life, home ownership vs renting, chest and butts. Uh-huh. We go there.

And most recently, Joy and Tracy get in touch with their Inner Hippie. Baking soda shampoo, coconut oil shaving gel, and homemade granola. A little hippie never hurt anyone… right?

We made these for you. We hope you like to listen!

Joy the Baker Podcast, Episode 1-10!

joythebaker — Fri, 22 Jul 2011 06:06:43 +0000

Joy the Baker Podcast, Episode 10!

Joy the Baker Podcast, Episode 9!

Joy the Baker Podcast, Episode 8!

Joy the Baker Podcast, Episode 7!!

Joy the Baker Podcast, Episode 6!

The Joy the Baker Podcast, Episode 5!

Joy the Baker Podcast Episode 4!

Joy the Baker Podcast Episode 3!

Joy the Baker Podcast Episode 2!

Joy the Baker Podcast Episode 1!

Apple Tarte Tatin

joythebaker — Mon, 27 Sep 2010 03:55:00 +0000

Everything about this Apple Tarte Tatin is a good idea.

Everything except the scalding hot sugar, the super heavy 400 degree cast iron skillet… and the fact that you somehow have to flip that skillet and all of its contents out onto a serving platter.

Ok… maybe not eeeeeverything about this tart is a good idea But! The French have been doing this for an eternity and they know a thing or two about how to make butter and sugar delicious.

So, let’s just say that most things about this tart is a good idea. I’m tellin’ ya… burning your mouth of super hot tarte tatin because you can’t wait to slice into the darn thing!? Totally worth it.

Man I made this recipe tempting… didn’t it!?

Jill and I are at it again! Do you see a video here? I reallllly hope you do.

Apples. I used two sorts. Granny Smith because they’re firm and tart (just like me… ew) and Fuji Apples because they hold up to baking and they taste like apple honey.

Salted melted butter is combined with plain old sugar.

They’ll date for a while, get engaged, get in a giant freak-out fight, make up, buy a couch, get married… then turn into the most lovely, golden salted caramel you’ve ever seen.

Did I mention that wedged and stacked apples are a part of the butter and sugar courtship?

Duh.

Butter and sugar and apples. The part of their relationship where they buy a couch.

Puff pastry is the last addition to the apple and caramel marriage. It the topper. It’s time to shine is in the oven.

What we have here is about 25 pounds of cast iron, baked apples, caramel and flaky crust. It’s about a million degrees. That’s super hot.

Wait until the cast iron is about half a million degrees hot… then flip the apple tarte tatin onto the ugliest red plate you can find.

Actually… a pretty white plate would better. Why didn’t anyone tell me that?

Awkward.

Apple Tarte Tatin

Print this Recipe!

1 sheet all-butter puff pastry, thawed but still cold

7 apples (I used Granny Smith and Fuji)

1 stick (4 ounces) salted butter

1 cup sugar

Preheat oven to 374 degrees F. Place a cookie sheet in the oven too.

Peel, core and quarter the apples. You might be tempted to cut the apple pieces smaller that quarters. Don’t. The apples will cook down considerable when cooked so you’ll want to keep the pieces nice and big. Set aside. If the apples brown just a bit while they’re waiting to be baked… that’s totally fine.

Melt butter in a 10-inch, heavy bottom… heavy all over… cast iron skillet. Remove butter from the heat and whisk in the sugar. The mixture will be thick. Just spread it evenly over the bottom of the cast iron.

Arrange the apple quarters in the pan by stacking the pieces in a circle along the outside of the pan and working you way in. Pack the apples in tight as they will cook down when they’re cooked on the stovetop. Save any extra apple quarters to add to the tart as it cooks on the stove and more room frees up.

Return the pan to the stovetop and cook over medium high heat for 10 minutes. Be sure to keep the flame at medium high, letting the sugar boil and caramelize. The high heat will help the sugar caramelize and the apples cook at the correct rate. A lower heat will break down the apples before caramelizing the sugar. I know it’s scary… but medium high is the way to go.

While apples are cooking, remove and unfold puff pastry. On a lightly floured surface, gently roll out puff pastry, extending it about 1/2 to 1-inch on all sides. This won’t require a lot of rolling at all. Find a dinner plate about the size of the 10-inch cast iron skillet. Place the dinner plate on top of the puff pastry to use as a measuring guide to cut out a circle. Cut the pastry about 1/2-inch bigger than the plate. The extra dough you’ll just tuck into the cast iron. Place the puff pastry in the fridge until the apples are done cooking.

Check apples after 10 minutes. The caramel should be close. Add any extra apple quarters if you find you have room. Let apples and caramel cook for another 5 minutes. Keeping an eye on the caramel color. There is no need to stir or otherwise disturb the caramel or apples… just watch.

After 15-18 minutes on the stovetop, remove the pan from heat. Careful… this will be hot and heavy.

Carefully place the puff pastry over the hot apples, tucking into the edges of the puff pastry. Don’t worry if it’s not smooth and perfect… it’ll bake up just fine. Place the cast iron on top of the hot cookie sheet in the oven and bake for 20-30 minutes, until the pastry is puffed and golden.

Remove from the oven and allow to cool for 30 minutes.

Run a knife along the edges of the cast iron to make sure that none of the puff pastry edges are sticking to the pan. Place a large plate on top of the cast iron and, using two giant pot holders, invert the plate and pan. You should hear or feel a little drop as the tart falls onto the place. Life the cast iron and you should have a gorgeous tarte tatin.

If any apple slices stuck to the cast iron, just remove them with a fork and place them right back in the tart.

Perfect! This tart is best served warm but keeps for a day at room temperature.

How to Make a Double Crusted Pie

joythebaker — Sat, 31 Jul 2010 06:05:51 +0000

Hey… remember that time I made a giant mess of my kitchen counter, spilling water and flour and butter every where while making a pie crust?

What? I wore my big ghetto hoop earrings! I made a big ol’ mess! You don’t remember?

Fine… lucky for you, Jill and I made a video of the whole extravaganza.

That’s right. It’s Bake Out time again.

If you haven’t yet made a big fruity summer pie, might I suggest you do so pronto? That means like… right now. This weekend. Get on it.

For you pie pleasure, I’d like to humbly offer you this Blueberry Blackberry Pie or the Strawberry Banana Cream Pie. Equally lovely. Please consider the goodness then get in the kitchen and.. go.

Ps. I like you.

Bake Out with Jill and Joy

joythebaker — Thu, 27 May 2010 07:09:35 +0000

I made Caramel Pudding with my friend Jill a few weeks back. You were here. You remember.

We made a video too! Oooh goodness gracious. We did.

If Caramel Pudding freaks you out… if you’re scared of cooking sugar to a golden brown… well, problem solved! I can show you how. I can talk you through it. I also happen to giggle the whole time. Let’s hope you find that endearing.

Bake Out with Jill and Joy is a little video series that Jill and I are putting together. Jill dreams up the dessert. I show her how to make it. We laugh… a lot. I say awkward things… a lot.

Not only is there real action going on here today… Jill and I also brought presents to give away.

Jill and I wanted to treat you to a few things. You know… to thank you for watching us futz around with pudding.

We’re giving away two prizes to two happyprettysparkle people. I picked out my favorite fancy whisk and purple spatula for you. You’ll need a good whisk and spat to whip up this pudding.

And! Bonus! Jill is giving away a set of her Culinista Kitchen videos. You’ll get a little bundle of fun, instructional DVDs, recipes, a shopping list, labels… everything you’ll need to cook up a weeks worth of fancy pants meals. Genius! If you don’t want to take your chances on winning this sweeeeet deal, pop on over to Culinista Kitchen and check it out.

You have until the end of Sunday to enter the two part giveaway. Watch the video. Leave a comment on this post. You’re golden! Two winners will be chosen using Random.org. Hooray! You save the day!

Special thanks to Taylor and Jill for making this video so darn fun… and ridiculous.

Joy the Baker. The Podcast, 1.

joythebaker — Wed, 27 Feb 2008 01:24:32 +0000

I love to cook. I like to share. I have watched countless hours of cooking shows, and I have a camera. All of those things can only add up to one thing: I made a podcast!

My first leap into podcast land is with Brown Sugar Apple Cheesecake. You’ll see the cake made from start to finish. You’ll see my beloved Kitchen Aid mixer. You’ll see my dorky face saying dorky things.

[vimeo 730674]

(If you don’t see a video player above, you may need to upgrade your Flash Player.) I know… don’t shake your fist at me! Just in case, here is a YouTube version (lower quality) of the same podcast after the jump.

[youtube nvP6H1JXUYM]

I’d love to hear what you think! Let me know if you love it, or if I should go kick rocks. You can find the post and recipe for Dorie Greenspan’s Brown Sugar Apple Cheesecake here. Stay tuned for Poddcast 2: Fondant

Serious Apple Yum.

Like Barefoot Contessa- but I’m not rich and I have my shoes on.

joythebaker — Mon, 11 Feb 2008 10:00:13 +0000

I’ve decided to jump into this food blogging world head first, eyes wide open, grasping for every bit of joy and pleasure along the way.

What’s the best way share my love for all things sweet and baked?

I could come to your house preaching the beauty of a preheated oven.

I could scream ‘pate a choux’ from the rooftops.

Or I could make videos that chronicle my baking adventures, my recipes and techniques. As an added bonus, you’ll get to see… me: part silly, part smiling, always baking.

I’ll have the podcast up in the next week or so.

I’m sharing. All you have to do is come see. Deal?

Update: My first podcast is up! You can watch it here.