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Let It Be 2017!

January 3, 2017 by Joy the Baker 21 Comments

We’re supposed to have clinked our champagne glasses, and dusted the dirt or flour off our hands as 2016 has come to an end.  These firm endings and stark beginnings always feel like a lurch to me (and Mariah Carey would agree, amiright?) .  A little bit like stepping on the gas pedal and looking in the rearview mirror at the same time.  That’s an unsafe analogy, so let’s be careful to look back knowing that we’ve got some good work and big love to look forward to in the new year.

Also a lot of pot pies and cookies and quality time to pack into another year.  

Let’s ease in.  Here’s some reading to see us through:  

•  More Reasonable New Year’s Resolutions for 2017.  Spot on with the cheese on a plate.  Spot on.  It’s all about setting ourselves up for success with reality firmly within our grasp.  

•  I’d file this under, YAS QUEEN:  Serena Williams reflects on her career.  

•  What’s the difference between European and American butter?  Just so you know, for after the New Year’s juice cleanse.  

•  You know what kind of cleanse I can get down with?  A soup cleanse!  This Thai Curry Soup look particularly delicious. 

•  A very good listen from last Fall.  Vision and perseverance and Al Pacino:  FreshAir with Francis Ford Coppola on The Godfather. 

•  Quick question, how does your house smell?  

•  If getting your finances in order is part of your plan for the new year, I feel ya and I gotcha covered!  Pro Tips: Ask a Financial Planner.   

•  One of last year’s most inspiring books:  Grace Bonney’s In The Company of Women

•  My favorite albums of last year: Joseph’s I’m Alone, No You’re Not

•  My favorite body product, face treat, and hair splurge of last year.  

Body:  Neroli and Rose Body Nutrients Oil  Face:  Dr. Dennis Gross Daily Face Peels  Hair:  Bonacure Rescue Repair Treatment

•  Three more sleeps until we can eat King Cake for the season!  No that we’re counting… we’re totally counting though.  

Happy New Year.  Thank you for all of the love and support and good vibes you bring to this space.  I’m wish you well in the new year.  I’ll be here will all sorts of savory + sweet recipes to help make our days more warm and delicious.

xo Joy 

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  1. Fiona

    January 13, 2017 at 4:25 pm

    Your little corner of the internet is one of my favorite places in the world, and reading “let it be Sunday” with a cup of tea and a cookie is like top 5. Thank you!

    Reply
  2. Reannon

    January 12, 2017 at 12:21 am

    Joy, I’ve been reading for a long time but hardly ever comment. I just wanted to tell you that these posts are my very favorite. I always find a few things that make me click over, give me something to think about, drool over or feel good about. Thank you for that & for being your super great self x

    Reply
  3. erisa

    January 6, 2017 at 1:04 am

    I totally laughed out loud at the cheese / fridge resolution w/o remembering your comment. SO GOOD! Sent it to my girlfriends. Also, the Joseph album. So in love. Shared it with my mom while she was here for Christmas. We miss you on the west side!

    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
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
This weekend I spent most of my time in a motorcyc This weekend I spent most of my time in a motorcycle seat but there was also boudin stuffed kolaches and @karleesislerflores’s perfect peach butter. Happy Labor Day, friends! Xo
I’ve entered my Kolache Era! First recipe test i I’ve entered my Kolache Era! First recipe test includes kolache dough from @kingarthurbaking (chosen because of the sour cream in the dough) and @karleesislerflores’ peach butter (the perfect blend of summer and fall spices). ⁣
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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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