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Let It Be Sunday, 137!

September 17, 2017 by Joy the Baker 23 Comments

Sweet, friends.  Thank you for such a lovely reception in Portland this week.  It filled my heart to meet each of you!  Truly. Those are real words.  Today I’m making chocolate cakes, 10… if all goes according to plan for Secret Supper on Sauvie Island in Oregon.  I have a feeling it will be deeply charming, despite (or perhaps because of) the impeding rain.  I’m stressing making these cakes, but tomorrow will pass and somehow get done.  

I hope your day is more restful. Here’ my offering towards that hope: 

•  This past Monday was Septmber 11, 2017 marking another year we’ve moved away from that same terrible day in 2001.  These two pieces I read every year:  The Falling Man  //  We’re The Only Plane In The Sky. 

•  Forget Harvard. Read THIS hard story of humanity from The Marshall Project. 

Gosh. It’s a heavy start.  

•  Here we are.  But at least we’re in it together: The struggle of being human. 

•  This is the most accurate bit of writing on writing that I’ve ever read (and not written).  Kamila Shamsie on writing, not writing, morning, and night.  Thank you, Jessica. 

•  Here’s what I’m making this week for dinner.  It’s a slow cooker recipe with beans and those are two of my favorite things.  Slow Cooker Panade with Swiss Chard, Beans, and Sausage. 

•  What dinner looks like across the USA.  A beautiful series.  Thank you for sharing sweet Toby! 

•  Have you seen the show Insecure on HBO?  I haven’t watched it yet but it looks beautiful: HBO cinematographer Ava Berkofsky on on properly lighting black faces. 

•  Feel the magic of this time and place.  Amos Lee, Red Rocks Colorado, June 2015 with a sharp Freddy Berman on the drums. Also, let’s roll the windows down today.  Let’s feel it. 

•  A transition dress.  You know, in between seasons and such: the deep green, floral button- down dress. 

•  What to definitely make today or very very soon:  Pumpkin Pecan Scones with Brown Butter Glaze. 

I really appreciate you,

Joy

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Filed Under: Beyond the Kitchen

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  1. J-Mom

    September 25, 2017 at 4:47 pm

    I didn’t even know that a dish called ‘panade’ existed. I ended up using the kitchn’s other recipe. Some crusty bread remaining seemed nice. Also seemed nice to have when rain and wind was predicted all day. It was great. Thank you for the recipe link.

    Reply
  2. SCgal

    September 20, 2017 at 10:34 pm

    The Falling Man, I am gutted each time I read that story. Eyewitness to history, who possibly could forget that day. Bless them all, God bless them all.

    Reply
  3. Marie Lamensch

    September 19, 2017 at 8:27 pm

    The dinner photos depressed me a little just because so many families in these seem to eat in front of the TV…Growing up in France, Belgium and Germany, it’s not what I experienced at home or in my friends’ home. DInner was the only time we were all together during the week because my dad worked a lot and as kids, we were in school from 8 am to 6pm and then had homework to do until 8pm. We had good times at the dinner table
    In some of these kids eat sitting on the floor. I don’t know, it just makes me wonder about things

    Reply
  4. Carrie

    September 19, 2017 at 11:26 am

    Your lists are my fave. I appreciate you <3

    Reply
  5. Jess

    September 19, 2017 at 9:32 am

    When is secret supper coming to the east coast??? I’m so jealous!

    Reply
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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: ⁣
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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. ⁣
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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. ⁣
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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. ⁣
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Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Here to remind you that you can mix a few ingredie Here to remind you that you can mix a few ingredients together tonight and have a hot little loaf of bread in the morning. ⁣
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This easy, nearly no-knead Rye Bread is essentially a magic trick. I’ll leave the recipe linked and big love to my friends @lecreuset for the most elite bread pot!
Cinnamon Rolls but make ‘em Mardi Gras. 💜💛 Cinnamon Rolls but make ‘em Mardi Gras. 💜💛💚⁣⁣
⁣⁣
For the rolls: ⁣⁣
• 3/4 cup lukewarm milk⁣⁣⁣
• 1 large egg⁣⁣⁣
• 1 large egg yolk⁣⁣⁣
• 6 tablespoons unsalted butter, softened⁣⁣⁣
• 3 cups all-purpose flour, plus more for dusting⁣⁣⁣
• 2 ¼ teaspoons instant yeast⁣⁣⁣
• 2 tablespoons light brown sugar⁣⁣⁣
• ¾ teaspoon salt⁣⁣⁣
• ½ teaspoon vanilla extract⁣⁣⁣
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For the filling:⁣⁣
• 1/3 cup unsalted butter, softened⁣⁣⁣
• 1 cup brown sugar, packed⁣⁣⁣
• 2 teaspoons ground cinnamon⁣⁣⁣
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For the icing:⁣⁣
• 4 ounces softened cream cheese⁣⁣⁣
• 1 cup confectioners’ sugar or glazing sugar⁣⁣⁣
• 1 tablespoon milk⁣⁣⁣
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1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
2. Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise for 60 minutes while you prepare the filling and icing.⁣⁣⁣
3. To make the filling: Combine the butter, brown sugar, and ground cinnamon into a paste. Set aside.⁣⁣⁣
4. To make icing, whisk together cream cheese and sugar. Add the milk and whisk until smooth.  Place in a small bowl and refrigerate. ⁣⁣⁣
5. Roll the dough into a 18 x 12 inch rectangle.⁣⁣⁣
6. Spread the cinnamon filling evenly over the dough.⁣⁣⁣
7. Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 10 equal slices. Place the slices in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise for 30 minutes. ⁣⁣⁣
8. Place a rack in the upper third of the oven and preheat the oven to 375°F.  Bake the rolls for 30 to 35 minutes, until they’re golden brown and bubbling. Remove the rolls from the oven.⁣⁣⁣
9.  Drizzle icing over the warm buns and enjoy! ⁣
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