• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy

Let It Be Sunday!

September 25, 2016 by Joy the Baker 28 Comments

Let It Be Sunday!

What kind of traveler are you? Do you unpack your suitcase right when you get home? Are you back up and running into your routine in hours?  Or are you like me…?  You dig through the suitcase you’ve lived out of for weeks with the sole purpose of finding the bag of Ottolenghi granola your friend gifted you because you want it for breakfast.  The laundry can wait.  Breakfast, somehow, can not. 

I’m home and ready to hop in the kitchen to make new recipes for us.  I hope you’re into bread pudding and pork belly… it’s all going down. Not together. Separate dishes. I gathered a lot of food inspiration from my recent travels. 

These past few weeks have been challenging. Challenging in the way that we’re still wading through ridiculous political blah blahs, and people are still getting shot and killed in the streets in our country.

Here’s some of the words from the week:  

•  We’re having a hard time and we need to figure it out. A picture from Chicago:  The Most Dangerous Neighborhood, The Most Inexperienced Cops. 

•  How Clinton and Trump Are Preparing For The First Presidential Debate.  It’s tomorrow. You want to talk about Sunday Stresses?  Call Lester Holt… he’s the king of ’em today. 

•  Roy Choi has the right idea about what it means to be a successful food entrepeneur and feed people.  Read this:  The People’s Cheeseburger

•  Ina Garten is obsessed with her husband Jeffrey. Listen y’all. Love is real. 

•  Thanks for getting us all started on this crazy food blogging journey, Deb.  You started it all, right? If not for you I’d still be Live Journaling into the void. What I’d Tell New Food Bloggers 10 Years After Starting Smitten Kitchen.  

•  I don’t think baseball is even a sport absent the voice of Vin Scully.  Ask anybody. The Man. The Voice. The Stories. 

•  I was dead-set on only skimming two paragraphs of this article and read the whole dang thing because it’s fascinating:  Brangelina Is Dead; Long Live Angelina. 

•  Current listen:  This American Life: Becoming A Badger.  I love the story about the dog hunting rats… it’s charming somehow, just listen. 

•  Let’s be real hopeful and stock up on camp socks. No, seriously. 

•  On the Bake and Shoot Recipe List for next week:  Shepard’s Pie, Guinness Brownies, Bread and Butter Pudding.  This week I’ve made the Marrakesh Carrot Salad twice.  Don’t call it a comeback. 

•  What to bring back from London (or apparently buy in bulk on Amazon): Chunky Peanut Butter Kit Kat. Ok, you’re welcome. 

•  A breakfast idea: French Toast For One or Two. Gather ye breads. 

Enjoy this day!  We’ll talk more soon. In the meantime, I’m going to go laundry. 

xo Joy

Previous PostNext Post

Categories: Beyond the Kitchen

Previous Post: « I Love You, London!
Next Post: Mostly Almost Sweater-Weather Recipes »

Reader Interactions

All Comments
I Made This
Questions
  1. Caitlin

    October 1, 2016 at 8:26 pm

    I just returned to Oz after a 3 week Pacific North West US visit, and we basically filled our suitcase with Old Bay, hot sauce and aromatic bitters. Living the dream! :)

    Reply
  2. Kristin

    September 27, 2016 at 6:52 am

    Your blog is one I always look forward to reading when it pops up in my reader. Often I click the link and just let the tab rest until I need an exhale in my day. Happy to start this morning reading. For real, your Sunday posts are my favorite! And a whole bunch of me just wants to wander around NOLA with you – not in a creepy way, I promise, I’m very normal. Well, that just made it weird.

    Reply
  3. Cy

    September 26, 2016 at 10:58 am

    My sister lived in London and I do remember really good candy bars and they have seasonal flavors throughout the year. Don’t remember the kit Kats, plus as Nigella might say “peanut butter is a partial American perversion”. Brits don’t really eat it. They sound delicious! I’m with you on the packing/unpacking and the granola, although I make my own now( thanks to you!) and it’s so much better than anything store bought. Of course, I’v never eaten a bag of Ottolenghi’s granola. Thanks for all the good Sunday reads. I’m going to laundry now too, although technically it’s Monday morning ( a better day to do laundry when you still live in an apartment building). Welcome home! I’m flying to Mexico City this week. ????

    Reply
  4. Jennifer

    September 26, 2016 at 9:13 am

    Chunky peanut butter Kit Kats are THE BEST. I discovered them on a 2006 or 2007 trip to the UK and was mad I’d been missing them all my life.

    Reply
  5. Cristina

    September 26, 2016 at 8:36 am

    Hi Joy, Love reading your blog! I noticed a Chemex in the picture above. I was wondering if you would ever consider writing a how-to on how to prepare coffee using a chemex and what brand and type of beans to consider buying. I am exploring other ways on how to prepare a good coffee other than just using a coffee machine.

    Reply
    • joythebaker

      September 26, 2016 at 3:08 pm

      Oh absolutely! I can show you this! I’m no expert… but I can show you my morning coffee routine!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Beyond the Kitchen

Baking 101: How To Read A Recipe

Welcome to the wonderful world of baking where flour, butter, and our collective sweet tooth’s (teeth? teeth’s??) come together to create an absolute mess in our kitchens. Dirty every dish, I say! In the name of cookies, of course. Whether you’re a seasoned baker, or just tying up the apron strings for the first time,…

Read More

You Have To Make Karlee’s Peach Butter

I have the same regret every September: I didn’t eat enough summer peaches. It never fails. Every July I take peaches for granted. They’re stacked high at the grocery store and though they never do, I think they’ll last forever.  I throw a mega watermelon in my cart, grab a bag of cherries, and head…

Read More

My 5 Best Pantry Organization Tips

Friends, hi! You know Virgo season is hitting hard this year when even I take to the pantry with new canisters and labels.  Virgo season would have us holding ourselves to our highest standards and I’ve taken that on, and I’ve taken it personally. I’m working with two pantries these days. In the Houston kitchen…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

SHOP MY FAVORITE GEAR HERE! 

joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
⁣
This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
⁣
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. ⁣
⁣⁣
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.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Once September hits it’s all cozy couch dinners Once September hits it’s all cozy couch dinners starting with this creamy tomato Marry Me Chicken. Disclaimer: this chicken has yet to get me hitched. Full recipe linked in the bio, bbs! Xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up