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Let It Be Sunday!

December 11, 2016 by Joy the Baker 33 Comments

Let It Be Sunday!

Hello my friends!

I hope you are well in this weekend with a good pair of thick socks and extra cream in your coffee.  The chill is here, wouldn’t you say?

This past week I was lucky enough to tour the White House kitchen and talk about gingerbread with the White House Executive Pastry Chef Susan Morrison. It was surreal and really such an incredible opportunity.  We decorated gingerbread cookies together… I promptly broke several cookies as she was demonstrating… so, oops.  I was nervous. I break things when I’m nervous.  The White House is mighty. Just thinking about all of the men and women we’ve asked to live in that house and lead us… it’s a humbling building to be in. The walls vibrate.

Here are some thoughts from the week:

•  A beautiful perspective from writer Zadie Smith:  On Optimism and Despair.  On time travel and incremental progress.

•  This is weighty but interesting:  The American Dream, Quantified At Last

•  Love and strength and two beautifully brave humans:  John Glenn + Annie Glenn

•  The Tina Fey Interview, by David Letterman  GOOD.

•  Are you a Christmas tree purist or do you have the fake sort that lives in the attic most of the year? Real Christmas Trees or Fake, which is better for the planet?  This just makes me realize I really want to visit a Christmas tree farm.

•  The images from our year on earth together: The Top 25 News Photos of 2016

•  Weekend Read: The Man In The Woods

•  How To Roast The Best Potato Of Your Life. Big promises.  I’ll bite.

•  Let’s get back in the bundt game, right?  Honey Grapefruit Bundt Cake

•  Festive cake thoughts:  Orange Gingerbread Cake with cream cheese frosting

•  All I want for Christmas is a pink pantsuit.  Starting with the blazer. Related:  The Boss

•  Sweater weather, amiright?

I hope your Sunday is supreme.  Take good care.

xo Joy

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Categories: Beyond the Kitchen

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  1. Jena Rose

    December 19, 2016 at 8:25 am

    Please, buy real Christmas trees! My parents owned a small family farm my whole life but had to sell it a two years ago, like many other small farms, due to artificial trees. They smell better and (for people like me who are crazy about the environment) are so much healthier! Thousands and thousands of trees are planted every year to make up for those cut down and they can be reused for wildlife.

    Reply
    • joythebaker

      December 19, 2016 at 9:54 am

      I hear you I hear you and I take your words to heart!

      Reply
  2. John

    December 14, 2016 at 4:41 am

    https://www.youtube.com/watch?v=wjqPt0ALt14

    Reply
  3. Lisa

    December 13, 2016 at 6:28 pm

    I cannot read this blog anymore….it used to be about wonderful recipes and a girl that loved pies…now there is an agenda on almost every post that has nothing to do with cooking. It used to be an escape for me to relax and read…I wish you the best of luck with your blog, life, views and career!

    Reply
    • joythebaker

      December 14, 2016 at 9:04 am

      Byeeeeeee.

      Reply
  4. Geraldine

    December 12, 2016 at 2:03 pm

    SHUT UUUUUUUP!!!!!!! The White House! In the kitchen!! I think my brain just exploded! Wonderful, you!

    Reply
  5. Emily @ Life on Food

    December 12, 2016 at 1:59 pm

    I heart Zadie Smith.

    Reply
  6. STH

    December 12, 2016 at 11:54 am

    I like real trees, but I’m not crazy about the mess they create or how expensive they are. Our fake one is looking a bit sad, but I was lucky enough to nab a new-to-me one last night from Freecycle. THAT I can afford!

    Reply
  7. Rachel

    December 12, 2016 at 11:10 am

    I bought my first tree this year! I went with a real tree – it’s hard to imagine a plastic tree being better for the environment than a live tree. Plus, real trees smell so good and bring such a nature vibe into the house! It feels like such a special and ancient winter tradition.

    We always had real trees as a kid and tossed them in the woods after Christmas, at which point they became a habitat for all sorts of wildlife!

    Reply
  8. Liz

    December 12, 2016 at 7:29 am

    We just put up our real tree – can’t beat the wonderful smell walking into the house and I love the twinkling lights. Great Tina Fey/David Letterman interview! Thanks for linking it. I love them both. And that gingerbread – yum!

    Reply
  9. charmainenyw

    December 12, 2016 at 12:53 am

    I totally needed that potato link. Haha!

    Charmaine Ng | Architecture & Lifestyle Blog
    https://charmainenyw.com

    Reply
  10. Cait LaRussa

    December 11, 2016 at 8:53 pm

    OK, I made those potatoes tonight. All I had was one big Russet and even so… best roast potatoes of my life. For real. Thanks for the tip!

    Reply
  11. Breck

    December 11, 2016 at 8:11 pm

    I have my big fancy company holiday party in NYC this week, and, instead of buying a new dress, I bought myself a pink pantsuit from Asos. I cannot wait to rock the shiiiiiiit out of it, and it makes me happy that you want one, too :)

    Reply
    • joythebaker

      December 11, 2016 at 9:25 pm

      Ok you’re my favorite person!

      Reply
  12. Mei Eisenbach

    December 11, 2016 at 6:29 pm

    Love your Sunday posts!

    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. ⁣
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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. ⁣⁣
⁣⁣
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
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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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