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Let It Be Sunday, 304!

January 10, 2021 by Joy the Baker 24 Comments

Hello friends! Happy Sunday to you. Are you able to rest today? 

Thank you for allowing me a reprieve from our Sunday reads last week. I was out in the Piney Woods of East Texas taking a few good deep breaths. All of my clothes from the trip still smell like campfire and I can’t bring myself to wash the vacation smell off them yet.  

Happy New Year! How are you easing in? I think back to this time last year, before everything changed. All of my big plans and all of the little things I took for granted. I know to feel more hopeful this year, but I do still wish I had a crystal ball. 

I’m slow at gathering myself this year and I think it’s best to just let that be.  You live in the world with me. To me, this week has felt numbing and inevitable. I don’t know what I think about it all and I hope that’s ok with you – that’s the numb part. I know I mostly feel tired of the ever escalating chaos. 

The offering this week is below.  I’m happy you’re here and I hope you take only what you need: 

•  I’ve had this question in my mind for the last four days: What Should We Call the Sixth of January? (The New Yorker)

•  It would be fair to say that I have more questions than answers, always – but especially these days. We’re still very much in the weeds of a pandemic but how do we muddle through what’s next? A lengthy look at that question from The Atlantic: Where Year Two of the Pandemic Will Take Us.

•  This is a terrible loss and beautiful words and we should let it all break our hearts: On the Remarkable Life of Tommy Raskin. (Medium) 

•  You had me at “like jumping into a martini”: Swimming In Very Cold Water Keeps Me Sane. (The New York Times)

•  Speaking of swimming, I got talked into doing a triathlon (honestly it didn’t take much, I’m absolutely down for an adventure) and I tried on my swimsuit this morning and I already feel like an Olympian (before I’ve even swam one lap in the pool). I expect my ego will be put in check Monday, my first swim day.  (Amazon) 

•  The Man Who Turned Credit Card Points Into An Empire. Truly, don’t even get me started talking about my Delta points, I’m truly insufferable. (New York Times Magazine)  

•  Do you have a Word of the Year for 2021? (Cup of Jo) 

•  Listening: All I Want, a playlist.  (Spotify) 

•  I wrote an entire report on George Washington Carver (diorama and all) in grade school, so I’m a little ahead of the curve on this one but here’s a not so Brief History of Peanut Butter.  (Smithsonian Magazine) 

•  Speaking of peanut butter: Peanut Butter Gingersnap Chews. It’s still winter and we still want all the warm spice flavors.  (Joy the Baker)

•  This week I’ve been thinking about the sleep habits of partners, ya know… people who sleep in the same bed. It’s the most intimate and delicate place, right? You have to match up, or find a way to navigate temperature, blankets, snoring, mouth breathing, wake up times. There’s a lot going on! I say all that to say that this cake from Deb Perelman solves the problem of sleeping in a house with a morning-person child. She packs her son a breakfast and leaves it in the fridge. Pretty genius if you ask me: Morning Glory Breakfast Cake. (Smitten Kitchen) 

•  I love this necklace from one of the most lovely Louisiana makers Mimosa. (Mimosa Hand Crafted) 

•  It’s officially King Cake season and you know I’ve got a lot of ways for you to get after it: Classic Mardi Gras King Cake, Savory King Cake, Pull Apart Biscuit King Cake, and Easy One Dish King Cake.  I have the audacity to have another Mardi Gras cake for you next week.  

Take good care this Sunday.

My love to you.

xo Joy

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  1. Danielle

    January 24, 2021 at 6:28 pm

    I was honestly surprised by that Smithsonian article and had to fact check because I thought that a Canadian had “invented” peanut butter. Marcellus Edson from Montreal patented it in Canada in 1884. I also hadn’t realised that the Inca and Aztec’s had used ground peanuts, but it makes sense!

    Reply
  2. samantha campanini

    January 22, 2021 at 12:45 pm

    I was a runner and a swimmer, now I’m a sometimes-I-do-home-exercises-in-between-meetings, I hope to get back on track in this 2021!!

    Reply
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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.
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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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