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Tweet. Tweet.

January 3, 2010 by Joy the Baker 25 Comments

You’re here.  We’re friends.  That’s just how it goes.

Are you all up in my business?…  Because I want you all up in my business.  

If you follow me on Twitter, you probably know exactly when I’m…

Road 

on the road…

Breakfast 

having breakfast…

Don't Steal this Kitty. 

or trying to abscond with cats that don’t belong to me.  

You also know when I’ve eaten Milk Duds for breakfast and when I’m on my fifth consecutive hour of watching Mad Men.  

Yep… you’re all up in my Twitter zone.  It’s a fun little place to post silly pictures of myself, sneak peeks at what’s going on in my kitchen, and even have the occasional giveaway.  Twitter.  Dorky and fun.  

I simultaneously thank you and apologize for being so ridiculous.  I’m glad we’re friends.

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  1. Josh

    May 13, 2012 at 8:52 pm

    Joy, you are amazing I am following you right now on twitter i also have a facebook group called “Josh Boyer Photography & Food” anyways you are simply amazing and i love your little sarcastic humor and you are also straight forward about things when it comes to baking , you also make food more interesting i could go on and on about this but i think i’ll stop right here for now. once again thank you , i think you have inspired me to become a baker baker my best friend not ONCE complained about my cooking and baking. ( I think made him gain 50 pounds)

    Reply
  2. Nick

    January 10, 2010 at 1:45 am

    I’m following you, so you should follow me!
    @nickmullis

    Love the blog, can’t wait until your (future) movie comes out.

    Reply
  3. JennE

    January 4, 2010 at 8:43 pm

    That’s why I love twitter and I follow you on twitter. I love being silly friends! Sometimes I even like to respond. :)

    Reply
  4. ErinsFoodFiles

    January 4, 2010 at 7:41 pm

    I’m glad you tweet! How else would I discover you were a fellow Mad Men lover! ;)

    Reply
  5. James B

    January 4, 2010 at 3:34 pm

    Im following you now!

    Reply
  6. Dave

    January 4, 2010 at 2:33 pm

    I keep forgetting that with emoticons the (o: comes out as :o) lol :)

    Reply
  7. Dave

    January 4, 2010 at 2:31 pm

    I like the first picture best, with the mountain in background..

    I am not as good at tweeting about what I am doing though but I have been following your blog a while now. I just followed on twitter too. :o)

    Reply
  8. RachelSmiles

    January 4, 2010 at 11:16 am

    i do enjoy the twitter, and now i enjoy following you as well!
    @RachelSmiles7

    Reply
  9. Megan

    January 4, 2010 at 8:30 am

    Joy!

    Thanks for the holiday present + card + mom present! You’re the best!

    Reply
  10. megan

    January 4, 2010 at 8:17 am

    I’ve never gotten into twitter for some reason, but recently I’ve really been considering it. One of these days I’ll really have to sit down and figure it out…unless someone wants to save me the trouble and explain it to me? would you believe I’m a computer programmer??

    Reply
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We’re About to Be Friends featuring @grossypelos We’re About to Be Friends featuring @grossypelosi and his gigantic meatballs! ♥️🤝🤯
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This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
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Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
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Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
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Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
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In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
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Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
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Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
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Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
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