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Let It Be Sunday

March 15, 2015 by Joy the Baker 18 Comments

Let It Be Sunday

Hello friends!  Welcome to another Sunday!  This weekend my new neighborhood, the Irish Channel, is alive with green beer, Irish pride, and lots of dudes in green cumberbunds handing fake flower out to ladies in the Irish Channel Parade.  You’re supposed to kiss the dude on the cheek when they give you a flower… kiss them on the cheek and ignore the fact that they’re a sweaty stranger with a fake flower… or maybe embrace that actually?  It’s New Orleans.  You’re supposed to just go with it even though it feels like a swampy episode of The Bachelor.

Along with all the green, it’s Easter candy (and yes… Lent) season and if you’re not careful, I’m going to buy every single Cadbury Easter candy-coated mini eggs.  I’m not even kidding. 

Cheers to you, your cozy pajamas, and that extra cup of hot tea.  

The Internet, for us:  

•  Hey guys, we’re drinking whiskey too fast. Why does it have to be old before its time? 

•  The Good, The Bad, and The Hangry

•  Quick note:  Exhaustion is not a status symbol.  

•  I own one Nicholas Newcomb mug and it’s a treasure in my kitchen.  Nicholas Newcomb studio visit on Design Sponge.    

•  Before I Go:  A Stanford neurosurgeon’s parting wisdom about life and time. 

•  California has about one year of water left.  Will you ration now? Still real.  

•  It’s Ikea’s World, We Just Live In It and hate those tiny frustrating screw driver things. 

•  Vegan BBQ Lentils with Millet Polenta is beautiful and food.  

•  Pickling Spring Vegetables (and other things I’ll probably never do but will be equipt with knowledge about. )  

•  A friend recommended I read The Piano Tuner.  Let’s do it! 

•  New news in lipstick technology:  Color Changing Lip Paint.  

I love you as much as you love Sunday.  Enjoy!

xo Joy

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Filed Under: Beyond the Kitchen

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  1. Caitlin

    March 20, 2015 at 7:23 pm

    I recently discovered The First Mess blog and yea.. I’m not vegan or anything but wow. everything is stunning, and, as you said, food. Now I’m dying to try ground millet as polenta. and basically everything else

    Reply
  2. ardita caesari

    March 16, 2015 at 7:49 am

    Hi Joy! Greetings from the equator. Here is my favorite book by Ma Thanegi, a modern Burmese female writer:

    “The Native Tourist: A Holiday Pilgrimage in Myanmar”

    https://www.amazon.com/gp/aw/d/9749575628/ref=mp_s_a_1_6?qid=1426516940&sr=8-6&pi=AC_SX110_SY165_QL70&keywords=ma+thanegi

    Reply
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My prayer is that we are fortified, flexible, and My prayer is that we are fortified, flexible, and well fed this year.
Homemade Hamburger Helper with Sneaky Veggies. ⁣ Homemade Hamburger Helper with Sneaky Veggies. ⁣
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The thing is, you think you’re making enough for leftovers but somehow it’s all gone in one sitting. It’s that good. Recipe linked in the bio. Xo
I made these Almost Almond Croissant with a sheet I made these Almost Almond Croissant with a sheet of puff pastry and half a log of almond paste. Consider this a max volume weekend treat. ⁣
⁣
You’ll need:⁣
- A thawed sheet of puff pastry, fridge cold⁣
- 3.5 ounces or half a log of almond paste cut into 12 even-ish pieces⁣
- An egg beaten for egg wash, with a splash of heavy cream and a glug of vanilla bean paste for extra luxury⁣
- Sliced almonds⁣
- Powdered sugar ⁣
⁣
Lightly roll a sheet of puff pastry and slice into six rectangles. ⁣
Brush each rectangle with egg wash. Arrange each with two slices almond paste. Pull two corners of the puff pastry up and over the paste, pressing lightly to seal. Brush lightly with egg wash. ⁣
⁣
Transfer to a small, parchment lined baking pan and allow to rest in the freezer while the oven preheats to 425 degrees f. ⁣
⁣
Bake from chilled for 12 minutes. Remove from the oven and again lightly brush with egg wash. Top with almond slices and bake for 6-8 minutes more. Keep an eye as to not burn the almonds. ⁣
⁣
Remove from the oven and allow to cool slightly before dusting with powdered sugar and enjoying warm.
No hesitation. Marshmallows in every cookie. ⁣
⁣
Peanut Butter Fluffernutter Cookie recipe linked in the profile. 💋
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⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 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. ⁣
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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. ⁣
⁣
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. ⁣
⁣
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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