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Let It Be Sunday, 193!

October 21, 2018 by Joy the Baker 12 Comments

Hello dear friends!  

Welcome to another fine day. Can we talk about astrology for a two to five sentences?  Do the words ‘Venus in retrograde” mean anything to you?  Are you trying to steady yourself?  Here’s what this years Venus in retorgrade means for your sign.  Just blaze on through – we’ve got this. 

This week I tasked my heart out, recipe tested a lot of apple and pumpkin things, woke up early, walked the dog, only ate one bag of Flamin’ Hot Cheetos… it’s been solid.  

I taught my first real yoga class this week and of course, brought the class these doughnuts as a treat.  Balance?  All of my classes should be about balance, ending with meditation and a sweet treat.  

I hope this week finds you happy and well.  Truckin’ along.  

Here is the offering this week.  Take only what you need:  

•  Must read and I’m ready to have a book club meeting about this:  Powerful Women Talk About Power. (The Cut)

•  Consider this from Helen Rosner:  “In the end, installing women to fix broken companies excuses men from engaging directly with problems they have created. It also fallaciously assumes (or, perhaps, maliciously asserts) that women are well-equipped to lead healthy workplaces simply by virtue of their femininity.”  Gabrielle Hamilton, April Bloomfield and the problem with leaving women to clean up the mess. (The New Yorker)

•  Thankful for The Legend of Julia Louis-Dreyfus – the funniest, truly a force for laughs. (The Washington Post) 

•  Another icon and I’m four and a half years from wearing her clothes:  Eileen Fisher.  (The New York Times) 

•  Doing the good work:  Stylist Stephanie Thomas helps her clients find smart, fashionable looks and wante to make adaptive clothing more readily available. (Vox)

•  I’ve been in the kitchen this weekend playing with babka filling and I’d just like to remind you of these muffins:  Babka Pull-Apart Muffins.  (Joy the Baker) 

•  This week I made Jon’s pumpkin cake doughnuts – they’re fried, not baked and I was suspicious until they fried up absolutely perfectly.  The key is to keep the oil temperature on point.  Here’s the recipe for Pumpkin Cinnamon Sugar Doughnuts.  Relevant seasonal content pictured above. (The Candid Appetite) 

•  On my recent flight to Greece I mastered the art of walking over armrests to hustle myself out of a middle seat without disturbing the aisle person.  I’m thinking of joining the circus with this skill alone.  Strangely enough that trick is not mentioned in this Guide To Surviving The Longest Flight In The World (The Wall Street Journal) 

•  How do you feel about spooks? I have a love/hate relationships with very scary movies.  The 20 Best Horror Films of the Last 20 Years. (Variety)

•  Food52 has a quick chocolate ‘pudding’ for when we need dessert asap and listen… we’re making a case for yogurt for breakfast. 

•  In case you need this / we all need this:  5 Restorative Yoga Poses For Self Care. (Yoga Club) 

•  I have some pretty stellar recipes in the latest issue of Southern Living – I’m talking Friendsgiving – please don’t sleep on the Turkey Pot Pie recipe, mmmkay?  Joy Wilson Shows Us How She Hosts Friendsgiving (Southern Living) 

•  Current favorite heel because they make me feel like Minnie Mouse from Everlane.  

•  We have confirmation:  Queso is the world’s most perfect food. (Eater) 

Have a lovely day!

My love to you,

xo Joy

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  1. lee

    October 25, 2018 at 12:12 pm

    The Friendsgiving article was fun and inspiring! Looking forward to trying a few of the recipes, even if it’s for family.

    Reply
  2. Hetty Friedman

    October 23, 2018 at 8:23 am

    Love your “Let It Be Sunday’ posts. Great variety and smarts. Especially respect that you don’t shy away from some of the harder topics. We seem aligned. Would love to visit New Orleans sometime and partake in a Bakehouse event. Keep up the good work! (an over 35 fan).

    Reply
  3. Ronnie

    October 22, 2018 at 9:32 pm

    Our love to you back. Thanks for the weekly joy, Joy!

    Reply
  4. Renee

    October 22, 2018 at 8:22 pm

    Love your posts. Would have loved the recipes in the Southern living article. The link to the pumpkin Layer Cake with Caramel-Cream Cheese Frosting is not valid and does not work. Really want to make that cake!

    Reply
  5. johanna @ green gourmet giraffe

    October 22, 2018 at 7:59 pm

    I think I would love to do your yoga classes – just because those doughnuts look amazing – thanks for the links – always enjoy a browse here

    Reply
  6. Molly Staggs

    October 22, 2018 at 10:18 am

    I’ve had my own version (very similar to this one) of the chocolate pudding for breakfast many times! Great with berries. Great way to have chocolate for breakfast and keep the WW points low. :)

    Reply
  7. Cindy Wilt

    October 22, 2018 at 8:11 am

    Sadly couldn’t read the NYT and WSJ articles as don’t subscribe.

    Reply
  8. Cameron

    October 22, 2018 at 6:53 am

    I definitely love and rock Eileen Fischer (at 35)!

    Reply
    • joythebaker

      October 22, 2018 at 8:40 pm

      Bless you!

      Reply
  9. Ramona

    October 21, 2018 at 8:25 pm

    Love this! I’ve been waiting all day for your Sunday post! Look forward to reading everything!

    Reply
  10. James A Belohlavim

    October 21, 2018 at 5:54 pm

    After seeing the picture at the top of the post, I know where I want to go for brunch!

    Reply
  11. Laura

    October 21, 2018 at 4:51 pm

    Congratulations on the Southern Living feature! I look forward to your Sunday round up every weekend <3

    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. ⁣⁣
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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. ⁣⁣
⁣⁣
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.
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