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Let It Be Sunday, 293!

October 11, 2020 by Joy the Baker 9 Comments

Hello friends! 

Welcome to another fine Sunday in the human experience. The skies in New Orleans are clear and blue. It feels like finding money on the ground.  Your heart instantly races and you look around to see if this found money can, in fact, be yours.  Yep, snag it fast. That’s this day:  look around but it is, in fact, ours.  What a thrill!  

This week I’ve been testing recipes for the next few weeks on Joy the Baker. I have a new recipe for a pumpkin cream pie coming your way which means I have a very chill 3 (!) pumpkin cream pies currently in my refrigerator.  I’m also working on dinner rolls for us and a recipe for a gluten free sweet potato pie.  Ya know, workin’!

Above is one of the things I pulled out of my oven this weekend: a dutch oven bread. It’s just one of those things we should make all the time but only remember every few months. It’s a little wonder with minimal effort.  Consider this your reminder / invitation. (King Arthur Flour) 

The offering this week is below. Gosh, it’s all a lot these days and I hope this space feels like a small respite.  I’m rooting for us.  As always, take only what you need. 

•  Perhaps you’ll find this helpful:  A Political Scientist’s Guide To Following The Election. (Scientific American) 

•  I think you’ll find that Ann Patchett’s words move soothingly through the soul: My Three Fathers. (The New Yorker) 

•  Ok listen, I know everything is (*side-eye*) everything but we’re still just out here tryna save for retirement: Life Kit: Saving for Retirement. (NPR) 

•  Let’s improve what we can, like… right now. Why Americans Have Turned to Nesting. You’ll catch me in here next week replacing my bathroom light fixtures for sure. Did I pressure wash the side of my house already? Of course I did. (The Atlantic) 

•  Since we’re nesting let’s really double down: how to test for hotspots in your oven with a loaf of bread and how to test your refrigerator with a dollar bill. It’s all very clever and oddly empowering. (Joy the Baker and The Kitchn) 

•  Talk about nesting? Talk about Deb’s Homemade Cream Cheese. (Smitten Kitchen) 

•  Julia Turshen on how to make a family cookbook which feels like a really lovely family tree of food. I’m absolutely going to do this. (The Washington Post)

•  The Growing Appeal of Desserts That Are ‘Not Too Sweet’. I’ll tell you that, as a baker, I’ve basically lost my sweet tooth (GASP) so this new trend is a relief to me. (Vice) 

•  I love my Culinary Goddess sweatshirt (it.is.so.soft.) and this Stay At Home Starter Kit For Fall is a realreal cute gift. (Overseasoned) 

•  A reasonably priced bag I like. (Everlane) 

•  Adrianna’s mini sheet cakes are always a good idea especially this gem: Mini Pumpkin Sheet Cake with Browned Butter Frosting. A (small) crowd pleaser. (A Cozy Kitchen) 

That is today! 

My big love to you.

xo Joy

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  1. phxcooks

    November 24, 2020 at 2:19 am

    Looks yummy and healthy. I will try to make this for my family. Thank you so much. i love it.

    Reply
  2. samantha campanini

    October 25, 2020 at 5:13 am

    Thank you for letting me discover Overseasoned, like where I’ve been all this time?

    Reply
  3. Asma Sheikh

    October 13, 2020 at 12:26 am

    Dutch oven bread looks new to me and trying this will be fun.

    Reply
  4. Paula

    October 12, 2020 at 7:32 am

    Oh, gosh. Ann Patchett always finds a way to reach deep inside you and pull at strings you didn’t even know were there. I haven’t cried AT ALL since the pandemic started (thanks, Celexa!) and that got me teared up.

    Reply
  5. Kathy K

    October 11, 2020 at 1:54 pm

    Hello-amateur baker here with a couple issues/questions on the mini pumpkin sheet cake. The recipe calls for vanilla in the icing but it is not listed on the icing ingredients. Am I missing something? Also, it calls for kosher salt which I thought was coarse salt. It did not dissolve in the frosting :( What did I do wrong?
    Thanks

    Reply
  6. Jessica

    October 11, 2020 at 1:21 pm

    Thanks for the “not too sweet” article, this really resonated with me right now. I have been trying to cut back on sugar for health reasons, but even before I found a lot of blog recipes to be too sweet to me, especially Smitten Kitchen. I LOVE to bake, so it’s really nice to hear that a sweet treat baker like yourself has lost their sweet tooth.

    Reply
    • joythebaker

      October 12, 2020 at 4:04 pm

      Yes yes I totally understand.

      Reply
  7. REBECCA CLARK

    October 11, 2020 at 11:14 am

    Love the piece by Turshen on family cookbooks. My favorite is one called “Spoonbread & Strawberry Wine” by the Darden sisters. Wonderful family stories and pictures and lots of good southern (mostly) recipes.

    Reply
  8. Ashleigh

    October 11, 2020 at 9:47 am

    That Ann Patchett piece though! I remember reading Bel Canto in high school and it was life changing. Thanks for your offerings this week, Joy!!

    Reply

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1/3 - 1/2 cup grated gouda or gruyere⁣⁣
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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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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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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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