• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Let It Be Sunday, 365!

-Restaurant-quality home cooking + a nourishing newsletter

March 26, 2022 by Toby L 12 Comments


Hello, friends!

Did you travel anywhere for spring break or do you have any trips planned for the summer? We went to Arizona, where we ate yuca fries, fried cactus, and rattlesnake sausage. My stomach is still recovering. We also met a cowboy named Jimmy who never steps foot in restaurants ‘cause his wife’s cooking is so good, it puts ‘em all to shame. “She makes a chicken fried steak that’s thicker than his leg,” he said, pointing to our 8-year-old. Which got me to thinking…what home-cooked meal would you say is better than a restaurant’s? I’m a pretty basic home cook. But, according to the kids, my tacos are “much better than the ones they make at camp.” That’s a compliment around here! 

Below are some gems the Internet served up in March and have a lovely Sunday!

Xo,

Toby

• I deleted all my apps and ignored email for a week, which I recommend doing whenever you can find the time. It gives you an appreciation for what the Internet is truly meant for: animal videos. (BBC)

• Have you ever given more than two seconds thought to the stickers they slap on produce? Behold the delightful history of fruit stickers, the world’s tiniest canvases for graphic design. (Fast Company)

• I subscribe to every newsletter under the sun but rarely am I so moved as when I finish an issue of An Irritable Métis. Chris La Tray stops me in my tracks. I recently saw his writing described as ‘nourishing’ and it’s the perfect word for his work. (Substack)

• After having a surprising amount of fun putting together a family photo wall—and not letting myself get too obsessive over it—this piece on making time for weird, small projects resonated with me. (Courtney Martin)

• I’ll watch Michelle Yeoh in anything so I’m looking forward to her new film, which looks especially chaotic. (AV Club)

• This article on when you really become an adult is from 2016, but it’s *aged* well. (Sorry.) Even though I just turned 40 + have three kids, I still don’t feel like an adult! (The Atlantic)

• The Oscars are my Super Bowl and the ceremony is going to be such a mess this year. I can’t wait. (Twitter)

• This signal of distress made me snort. (Twitter)

• I needed something inspiring to help me power through my deadlines this week and this album by Nubya Garcia hit the spot. (Spotify)

• Here’s a two-word mantra that’s extremely helpful for when life is…life-y. (What’s Up Moms)

• Joy’s Asparagus Quiche is deliciously full of spring flavors. I skipped the crust, ‘cause as I mentioned above, I’m a Basic Cook. Wait, is it still considered a quiche if it’s crustless? Let’s not dwell on such details. (Joy the Baker)

• Loved this touching essay on a Holocaust-survivor’s ability to find happiness everywhere and the legacy she passed onto her family. (Kveller)

• If there’s an opposite of doom scrolling, it’d be this interactive poetry series, which continues to hit it out of the park. (New York Times)

• Is It Cake? That’s the name of the game my family’s currently binge watching. A group of talented bakers present a series of objects (handbags, for example) and judges decide which one is actually a cake. It’s ridiculously entertaining. (Netflix)

• Yevgenia Belorusets’ war diary is necessary reading, and her pictures will become the most achingly human part of your day. “In the daily life of war, only something like photography—unfamiliar, auxiliary, almost mechanical—is capable of holding together sequences and memories.” (Isolarii)

• This lucky lady inherited her grandmother’s gowns and the unboxing is a joy to watch. Her grandmother was the co-founder of Afro Sheen, and clearly a queen. (TikTok)

Previous PostNext Post

Filed Under: Let It Be Sunday!

Previous Post: « Zucchini Crumble Coffee Cake
Next Post: Lemon Curd Easter Egg Sandwich Cookies »

Reader Interactions

All Comments
I Made This
Questions
  1. Kimberly

    April 5, 2022 at 2:17 pm

    Those gowns are AMAZING!

    Reply
  2. samantha campanini

    April 4, 2022 at 4:08 am

    I went to Rome with friends, it was so much fun!
    Thank you for these reads!

    Reply
  3. Gila

    March 31, 2022 at 7:08 am

    Hi Joy, I’m just over here cackling at how oddly prescient you were with “The Oscars are going to be such a mess” Teehee! :)

    Reply
  4. Lynn Glace

    March 28, 2022 at 4:16 pm

    Thank you for sharing Yevgenia Belorusets War Diary! Wow! And so sad. ?

    Reply
    • Lynn Glace

      March 28, 2022 at 4:18 pm

      I put the sad face emoji, but the format wasn’t recognized (that’s why there’s a question mark).

      Reply
      • Jill A. Lewin

        March 28, 2022 at 8:51 pm

        Thank you for sharing your thoughts. Made my day Joy The Baker!!! Now we’re cooking!

        Reply
  5. Beth

    March 27, 2022 at 10:21 am

    That interactive poetry series is my new favorite thing! What a beautiful integration of technology and art. It will be a perfect pairing to one of my favorite podcasts – Poetry Unbound. Thank you for this!

    Reply
    • toby

      March 28, 2022 at 10:26 am

      oooh thanks, Beth, I’m going to look into that podcast!

      Reply
  6. Vanessa

    March 27, 2022 at 7:41 am

    The thing my mom makes the best are homade chicken nuggets. There is just something about how crispy and juicy they are. I find myself visiting the kitchen for something so i can grab one off the plate each time I walk the stove.??

    Reply
    • toby

      March 28, 2022 at 10:26 am

      sounds delicious!!

      Reply
  7. Helen Gilroy-Powell

    March 27, 2022 at 2:57 am

    Congratulations on a year of Sundays!!

    Reply
    • toby

      March 28, 2022 at 10:27 am

      seriously! that is a Big Deal!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Let It Be Sunday!

Let It Be Sunday, 402!

Hello, friends! Apologies for going full Pollyanna—especially among our hellscape of a news cycle—but I kinda like the month of January. My parents owned a lamp store for 40 years and it’s where I spent my entire childhood. Business boomed in January, when folks were craving light in their homes after discarding their Christmas trees…

Read More

Let It Be Sunday, 401!

Greetings from the land of fandom. Specifically, Aubrey Gordon fandom. Are you drawing a blank? Let me refresh your memory. She is the co-host of the podcast Maintenance Phase; before she told the world her name, she was known online as yrfatfriend; she has written two books:  What We Don’t Talk About When We Talk…

Read More

Let It Be Sunday, 400!

Hi friends! Goodmorninghellohowareyou? Welcome to the Middle of January. A few years ago, at the suggestion of friend (and incredible JtB food photographer) Karlee Flores, I took on the life-affirming concept of Gentle January.  Rather than smashing my soul into crushing goals and expectations at the tail end of the holiday season, Karlee suggests we…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My prayer is that we are fortified, flexible, and My prayer is that we are fortified, flexible, and well fed this year.
Homemade Hamburger Helper with Sneaky Veggies. ⁣ Homemade Hamburger Helper with Sneaky Veggies. ⁣
⁣
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. ⁣
⁣
Peanut Butter Fluffernutter Cookie recipe linked in the profile. 💋
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
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: ⁣
⁣
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. ⁣
⁣
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. ⁣
⁣
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.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up