Today is February 28, 2012. Today is the day that felt a million years away in 2010 when I started writing the Joy the Baker Cookbook. Now, February 28th, 2012 is as close as the present… and we’re living in it!
Today the Joy the Baker Cookbook is officially born into the world. It’s 100 recipes and 100 photos. We’re talking NEW recipes. Things you haven’t seen here on Joy the Baker. Might I humbly suggest you go to the store and stock up on butter and sugar? You’ll need it. You’ll love it.
This book is written and shot by me. Tested and consumed by eager friends and family. Believed in by agent Alison, editor Leslie, cheerleader Michael. This book is made by me for YOU YOU YOU! I know you eat popcorn for dinner. I know you bake brownies for boys. I know you’re just looking for an excuse to make biscuits for every meal of the day…. and I love you I love you I love you!!!
I’m going on a humble book tour as well! I want to meet you!! I want to sign your book!! I want to circle pages of recipes you should make!! And I totally want to come over to bake with you… but that might be difficult. This book tour is funded by Joy the Baker and Co…. which means it’s funded by me… so please understand that if I can make it to your city, I absolutely will. And if I can’t… well… I really wanted to. Thank you for your love and understanding. Check out the Book Tour stops and get excited! Let’s meet and high-five and totally hug it out!
I’ll be at Vroman’s in Pasadena tonight (it’s Tuesday today…) at 7pm. Be there!
If I’m not able to see your smiling face, how about following me on Facebook and on Twitter? I’ll have all sorts of behind the scenes pictures of me being weird and nervous. What could go wrong there?
You can best believe I’ll also be podcasting like a maniac over on the Joy the Baker Podcast at Homefries.
I want you to be everywhere I am! Let’s do it!
Because today is such a wonderfully blessed day, I wanted to share a recipe from the book with you. These cupcakes are an absolute favorite.
Chamomile Cupcakes with Honey Glaze. These are delicate and ladylike… even if you eat six of them you’ll still be the picture of feminine grace. I (sorta) promise.
Cupcakes! Soft and delicately flavored. Reminiscent of late college nights with chamomile tea and one heck of a research paper to write. I can’t tell if the chamomile is more of a fragrance or taste. I’m leaning towards fragrance. That’s what alluring about these little cakes… you’re not sure where you’re experiencing it. It’s dreamy in that way….
And this, my dearheart friends, is how I’d like to formally introduce you to my book… with dreamy cupcakes, honey glaze, and a huge, humbled THANK YOU. Thank you for your love, support, and presence.
Today (like every single day in this world) is a day full of grace. I’m glad you’re in it with me.
Chamomile Cupcakes with Honey Glaze
recipe from Joy the Baker Cookbook (whoa…)
Makes 12 cupcakes
For the Cupcakes:
1/4 cup (1/2 stick) unsalted butter, softened
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons dried chamomile (I got mine from tea bags)
1/2 cup milk (I used two percent)
1 large egg
1 teaspoon pure vanilla extract
For the Glaze:
1 1/2 cups powdered sugar
1 tablespoon honey
about 5 tablespoons heavy cream
pinch of salt
Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside.
To make the cakes: in the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and chamomile leaves. Mix on medium speed until the mixture is slightly coarse and sandy. This takes about 5 minutes.
While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.
Pour half of the milk mixture into the flour mixture. Beat until just incorporated. Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.
Divide the batter between the prepared cups. There isn’t a lot of batter so you’ll only fill the cups up half way. You’ll also need to scrape the bowl for remaining batter. This recipe doesn’t waste a drop.
Bake the cupcakes for 17 to 20 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.
To make the glaze: in a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just a bit of chamomile tea leaves and arrange on a pretty plate. Cakes will last, well wrapped, at room temperature for up to three days.
melissa @ soul on a platter
My world needs more Joy. I’m completely inspired by your journey. This is just the beginning.
Nina @ ambrosia
Congratulations, Joy!!! I’ve loved your blog for years now, and I’ve always looked forward to every new post that you have published in these last four years. I’ve spent more time than I am willing to admit literally going down your recipe index just looking at all your recipes, creativity, beautiful photographs, and reading all your funny stories. Congratulations on all your success! I just ordered your book off Amazon maybe forty seconds ago. So excited for your book tour stop in New York!!!
Elizabeth
My book comes tomorrow! Cheers to your success, I can’t wait to meet you next weekend in San Francisco!
Kristen M.
Congratulations, Joy! I’ve been following your blog for years and years and you so deserve this. You put so much happiness out there that I hope this project brings you lots back. I’ll buy your book when I see you in Seattle next month!
Amanda
I have been waiting so long! FedEx can’t get here fast enough! HUGE congrats!
vera @ fashionfoodfeminism
woo-hoo! can’t wait for the SF book signing! i have a rather chunky (bulky?) loose leaf chamomile tea. would you recommend pulsing it in a coffee grinder for a bit to get a finer tea?
joythebaker
maybe pulse it just a bit… yea! can’t wait to meet you!
rachelsdigestif
Eeee! I cannot wait to get your book in the mail tomorrow! So looking forward to looking through it for my next baking adventures!! Congratulations :)
Holly W
congratulations Joy! I can only imagine your elation that this day has finally come. what a giant feat! I’m sad you aren’t coming to a city near me, but I wish you all the best on your book tour. Can’t wait to receive my JTBCookbook in the mail!!!!
Averie @ Love Veggies and Yoga
Joy, MAJOR congrats to you!!!!! I can only imagine how you must feel…your baby, YEARS of work, thousands of hours of blood, sweat, and tears -and pounds of sugar and butter – later.. how you must be feeling now that the book is REAL. For sale. For real. CONGRATS!!!!!
Kellie
Congratulations Joy! I can’t wait to pick up my copy of your cookbook!
Becca @ Cook, Rejoice, Repeat
Yay yay yay! I was actually just looking at your cookbook’s preview pages on Amazon today and getting so excited! My sister preordered it for me for Christmas, and I can’t wait until my copy arrives! Congrats and thanks so much in advance! :)
Caz
Congratulations Joy! I can’t wait until it is released in the UK so I can get my hands on a copy too :) I hope you have a fabulous time on the book tour!
Kerry
Congratulations, Joy! Enjoy today. You totally deserve it. I definitely did a little dance earlier when I got my Amazon email that your book had just shipped. I will be stalking my doorstep all day tomorrow.
Cory
Just got the notification that my book shipped from Amazon. So excited to crack it open!
Abigail
I am so excited for you! I really hope I can find a way to your book signing in Portland!