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Let It Be Sunday, 242!

October 13, 2019 by Joy the Baker 20 Comments

Hello my friends!

Welcome to another fine Sunday! So many of you threw your praise hands up for the article on the mental work of cooking last week – linked here if you missed it. RIGHT? We see each other.  That feels good.  

Are you dressing up for Halloween?  I’m invited to a big New Orleans Halloween party and our love for costumes is pretty serious.  I was thinking of dressing as Carole Radziwill as Amelia Earhart.  Too Real Housewives niche?  

Am I experimenting with Lizzo lyrics on cake? Sure am. 

I’m going to Maine on a whim this week which is precisely why, last week, I tried my best to fit two weeks of work into one. Was I successful? Lol. I’ll sure see. Either way – let there be oyster and lobster and fall foliage.  

The offering this week is below. It’s on the lighter side until the news settles some. I hope you find something you need: 

•  This is how we’re trying to live in the world without burning it down: Alone in the Dark in the Bay Area. (The Atlantic) 

•  Listening to this:  Still Processing: The Transformation of Dave Chapelle (The New York Times) 

•  Rihanna, tell us. (Vogue)

•  Why You Never See Your Friends Anymore. Honestly this makes a lot of sense and I can feel it. You, too? (The Atlantic) 

•  We have to fix this. Invite friends over this week. This is an emergency.  One Pot Family Dinners That Cost Less Than $10.  (The Kitchn)

•  My favorite fall cookbook so far Whole Food Cooking Every Day by Amy Chaplin linked here on Amazon and IndieBound. It’s filled with super healthful base recipes and loads of inspiration and variations. It’s vibrant and colorful and really so heartfelt. 

•  I thought I was saving Eileen Fisher for my later years but you know what? I’m starting now, I’m ready for these loose linens because they’ve been trying towards sustainability for years. Eileen Fisher Celebrates A Decade of Resale Program. (The Cut)  

•  Y’all I didn’t know we were doing this. What Does Huffing A Sharpie Really Do To Your Brain? This is not to age to die from Sudden Sniffing Death, deal? (Mel Magazine)

•  The song I’ve had on repeat this week: Seventeen. Join me in this screams(Spotify)

•  It’s not pumpkin spice season I’m after.  It’s almost time for Sweet Potato Pie and you know it! (Joy the Baker) 

•  What’s the best Halloween candy? Chocolate-topped Candy Corn is the correct answer. (No link.. that was just me being me at you.) 

•  Are you going to watch El Camino?  (Netflix) 

Have a wonderful Sunday! 

More from me later this week.

My love to you.

xo Joy

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Filed Under: Beyond the Kitchen

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  1. Jisaela

    November 3, 2019 at 11:11 pm

    That cake makes me so happy. I saw Lizzo in concert Monday night in SanFrancisco and she was truly dazzling.

    Reply
  2. Lisa

    October 29, 2019 at 5:19 am

    Don’t forget that Maine has a great craft beer industry. There are so many great breweries!
    Plus, in Portland, you must check out The Holy Donut. The dark chocolate seas salt is amazing! There are 3 locations in the Portland area. What beignets are to New Orleans, potato donuts are to Maine!

    Reply
  3. Amanda

    October 19, 2019 at 11:43 pm

    As an indie bookseller (and long-time reader!) I so appreciate the link to indiebound for cookbooks! It truly means the world. And hey, if you’re ever in DC and want to do a book event, we’d love to have you at One More Page!

    Reply
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My prayer is that we are fortified, flexible, and My prayer is that we are fortified, flexible, and well fed this year.
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The thing is, you think you’re making enough for leftovers but somehow it’s all gone in one sitting. It’s that good. Recipe linked in the bio. Xo
I made these Almost Almond Croissant with a sheet I made these Almost Almond Croissant with a sheet of puff pastry and half a log of almond paste. Consider this a max volume weekend treat. ⁣
⁣
You’ll need:⁣
- A thawed sheet of puff pastry, fridge cold⁣
- 3.5 ounces or half a log of almond paste cut into 12 even-ish pieces⁣
- An egg beaten for egg wash, with a splash of heavy cream and a glug of vanilla bean paste for extra luxury⁣
- Sliced almonds⁣
- Powdered sugar ⁣
⁣
Lightly roll a sheet of puff pastry and slice into six rectangles. ⁣
Brush each rectangle with egg wash. Arrange each with two slices almond paste. Pull two corners of the puff pastry up and over the paste, pressing lightly to seal. Brush lightly with egg wash. ⁣
⁣
Transfer to a small, parchment lined baking pan and allow to rest in the freezer while the oven preheats to 425 degrees f. ⁣
⁣
Bake from chilled for 12 minutes. Remove from the oven and again lightly brush with egg wash. Top with almond slices and bake for 6-8 minutes more. Keep an eye as to not burn the almonds. ⁣
⁣
Remove from the oven and allow to cool slightly before dusting with powdered sugar and enjoying warm.
No hesitation. Marshmallows in every cookie. ⁣
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Peanut Butter Fluffernutter Cookie recipe linked in the profile. 💋
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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
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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. ⁣
⁣
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. ⁣
⁣
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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