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Midnight Snacking

May 16, 2011 by Joy the Baker 117 Comments

midnight snacking

My kitchen is clean.  It’s nearly spotless.

This is a huge problem.  This means I haven’t been cooking.

Wait.  That’s not to say that I haven’t been eating… because sweet Lord have I been eating.  I’ve been eating by the fistful.  Usually large bowls of pasta late at night.  Also, snacks.  A mean amount of snacks.  At midnight.

That makes them midnight snacks.

To make me feel better about myself… I’d like you to get on this midnight snack bandwagon as well.  Please… we’re in this together, right?

On the real… this is my midnight snacking life.

Kettle corn.  Dude.  Serious.

Hardboiled eggs with olive oil, salt, and coarsely ground pepper.

um…. Bourbon with Luxardo cherries.  Incredible.

Salty sunflower seeds.

Molasses Chocolate Chip Cookies.

and… Dark Chocolate Dipped Whole Wheat Sesame Pretzel Rods.

I can not wait to show you the project that has inspired all of this midnight snacking.  Soon!  Soon soon soon!

i heart u

In other news,  I doodle ‘ i love u’.

I’m obsessed with pale mint green nail polish.

And… my cat is all fur.  Professional fluff.

Thank you for letting me say hello today.  I’ll be back shortly with a recipe for you.  If it’s a recipe for salad, please forgive me.  I need to eat something green.

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Categories: Beyond the Kitchen

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Reader Interactions

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  1. summer

    June 24, 2011 at 7:50 am

    how do u edit those pictures

    Reply
  2. Luz

    June 7, 2011 at 1:20 pm

    Joy, congratulations on winning the Saveur award ! Your blog really deserves it.
    On another note, my midnight snacking is far worse than yours. I love love love butter microwave popcorn. I also have a huge stash of assorted chocolates, cookies, nuts and chips. Whats even weirder I think is that sometimes around 2am I feel like cooking. A couple of night ago I decided it was the perfect time to make pizza dough. I ended up with 5 frozen pre made pizzas which is great, but whats with the timing?

    Anyway, looking fwd to that 4th podcast !

    Reply
  3. Brittany

    May 24, 2011 at 3:45 pm

    I saw that you painted your nails and I got up to get my pretty spring color to paint mine too…love the midnight snacks – can’t wait to use them for the massive girly sleepover I’m having in July with my besties!!

    Reply
  4. Samantha

    May 23, 2011 at 9:32 am

    Joy,
    Your blog ALWAYS puts a smile to my face, or causes me to laugh out loud and then I have to explain to my (male) roommate that I reading a baking blog… oops.
    Thank you for posting about midnight snacking and guilty pleasures – your blog is so honest and that’s a huge part of what makes it so great!
    Please never stop writing..and congrats on launching the podcast website – looks awesome!

    Reply
  5. JJ

    May 23, 2011 at 12:21 am

    leftover orange braised red cabbage and roasted pumpkin at midnight on Saturday….the popcorn just wasn’t filling enough. Loving the egg with olive oil idea though!

    Reply
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🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
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. ⁣⁣
⁣⁣
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. ⁣⁣
⁣⁣
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. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
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. ⁣⁣
⁣⁣
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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We’re just a few tweaks away from a recipe. More is more when it comes to boudin and peach butter. That’s what we know. Xo
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