• 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

A Peek Behind the Scenes of the new Joy the Baker Magazine

June 24, 2022 by Joy the Baker 9 Comments

A few years ago when I embarked on the (incredibly exciting) journey of magazine making, I had no idea just how much it would flip my seasons and try to scramble my festive circadian rhythm.  Last summer, I had a Christmas tree up in the living room for most of July and August. Yes, fully decorated. The twinkle lights were my nightlight for weeks.

This past December, me and a small team of my most creative friends made you SUMMER amid the falling leaves and muggy chill of the South.

Joy the Baker Magazine – Summer 2022 is on shelves now, wherever magazines are sold AND available for purchase online (with a sweet sale price until Monday June 27th)!  All our winter toiling was dedicated to filling your summer days with road trip munchies, ice-dye projects, the juiciest berry desserts, and so much no-churn ice cream you feel downright dangerous.

I LOVE (love love love) making these magazines for you – here’s a little behind the scenes peek at how the magazine comes together.  Below you’ll find a look at the process (usually shot on my iPhone), followed by the magazine-ready version.  It’s all a labor of love, friends. I hope you enjoy the magazine as much as I love making it for you.



My photographer, Emily Ferretti and I style and shoot all the recipes at my home studio in New Orleans.  That’s after I’ve tested the recipes extensively enough for my neighbors to get sick of tasting them.  Emily and I drink an alarming amount of sparkling water, forget to eat lunch, shove Whoppers in our faces, and sometimes lay on the floor when nothing else feels right.

For this issue our only goal was the make the food look like something you would want to get in the kitchen and make for yourself.  Obvious, right? Sometimes food photography gets away from that essence.  We kept it simple…. and swoopy, with so many layers of Oreos in this No-Bake Chocolate Malt Cake.



There are few things that please me more than turning every white fabric in my home into an ice-dyed MASTERPIECE (if I do say so myself) and it’s an honor to pass that obsession on to you. Apologies in advance to your unsuspecting duvet cover and bathrobe for your new addiction.

You’ll find an ice-dye step-by-step in the latest magazine and you’ll be happy to know that this new picnic blanket is still Tron’s favorite back of the couch perch.  This is the white blanket I purchased for dyeing and all of my colors are from Dharma Trading Co.





For all of December my freezer was packed with no less than six variations of no-churn ice cream and more bags of Trader Joe’s Frozen Peaches than I care to admit.  If you feel like the lone New Orleans Trader Joe’s was sold out of frozen peaches for most of the winter – admittedly that was me. I bought them all. I was trying to make summer where not a single actual stone fruit existed.

The no-churn ice cream recipes are the sleeper hit of the magazine. The wonders of sweetened condensed milk and whipped cream can not be over exaggerated at this time.  My favorite recipe was the Coffee Ice Cream with Fudge Swirl. Super creamy and scoopable and not a single frustrating frozen ice cream maker bowl in sight!



Tell me you’ve been to a Shakey’s Pizza.  If you grew up in Southern California and needed a celebratory meal after a hard-fought day of selling Girl Scout Cookies, you know the unabashed THRILL of ordering both pizza and potatoes.  The pizza was fine, if not slightly better than fine BUT THE POTATOES? Good enough to reinvent 30 years later.

These are my ideal burgers and very summer friendly for those who would rather be indoors smashing meat in a cast iron skillet rather than outdoors where it is currently IMPOSSIBLY HOT, flipping burgers on a grill. The meat is smashed thin, coated in a sweet + savory Root Beer Barbecue Sauce and topped with American Cheese for it’s perfect meltyness. On a soft brioche bun, there’s nothing better.



Emily’s vision was to shoot this Peach and Ginger Lemonade (again, yes – I bought all the frozen peaches) at a pool, in a vintage ice chest, AND WE MADE IT SO. My friend and florist, Sara Ekanger, was on hand to style the ice chest and the pool as only a florist can and my dear friend Jessica was kind enough to lend us her Shire and pool.

I made the lemonade, tied the cloth napkin around the handle of the ice chest and stepped back to let the rest of the magic happen. It feels so generous of my friends to lend their vision and creativity to my projects. That feels like the real blessing, to be sure.



Pick up your copy of Joy the Baker Magazine at your local grocery store, Walmart, Target, Barnes and Noble or Michaels. The magazine is also available online here and on Amazon here and a digital copy can be purchased here!

Have the best summer, friends! Thank you for letting me and my hardworking team MAKE for you.  It’s the thrill of my life.

Now get workin’ on that bucket list and eat ice cream straight from the freezer.  You best believe I’m working on the upcoming holiday magazine for you right now!

xo Joy

With so much love and appreciation to Emily Feretti, Suzonne Stirling, Danny Alas, Trevor Ekanger, Sara Ekanger, Mari Turpin, and Sarah Kirkwood.

Previous PostNext Post

Filed Under: Beyond the Kitchen

Previous Post: « No-Churn Black and White Brownie Ice Cream
Next Post: »

Reader Interactions

All Comments
I Made This
Questions
  1. Soleil

    June 25, 2022 at 6:12 am

    I love that you are putting out magazines and bought two so I can share the fun! I adore the summer vibe in the magazine and all your creative ideas- camp joy is a joy! I do have a question about one of the recipes. I did try to make the no bake chocolate malted ice box cake and something went really wrong for me. The recipe ingredients called for 1 cup of milk but the recipe doesn’t refer to milk at all. The recipe did call for pouring cream over the thin oreos to soften both sides- I thought perhaps that is where the milk was supposed to go so I tried it and ended up with a gloopy mess of oreos that did not allow for stacking at all. We quickly poured the whole thing into a trifle bowl as it oozed all over the cake pan and onto my counter. My family still loved the taste of it all- very decadent. But not sure what I did wrong?

    Reply
  2. Rachel

    June 25, 2022 at 3:43 am

    Hey Joy, UK based blog reader here. Do you have any plans to release internationally or as a digital version? I’d love to buy your magazines, but the shipping is around $25 :(

    Reply
    • Jo

      June 25, 2022 at 8:13 pm

      I got the digital version on Zinio in Australia. Do you have that in the UK?
      Thanks for making a digital version available Joy!

      Reply
  3. Katie

    June 24, 2022 at 2:33 pm

    The summer magazine has the perfect summer vibe to it! Thanks for making it so inspirational! It truly is something I will go back to again and again.

    Reply
    • Sarah

      June 25, 2022 at 6:15 am

      Just picked mine up!! Can’t wait!

      Reply
  4. Sonya

    June 24, 2022 at 11:38 am

    I absolutely love this magazine! Slowly working my way through all three issues’ recipes with my kiddo :)

    Reply
  5. Maria

    June 24, 2022 at 9:12 am

    I just found this magazine in a store in Seneca Falls, NY. Bought it and can’t wait to start making all of the delicious recipes inside! ??

    Reply
    • Joy the Baker

      June 24, 2022 at 10:10 am

      That means so much to me, Maria!

      Reply
      • Maria Bonacci

        June 24, 2022 at 6:44 pm

        My pleasure, Joy!
        Those question marks should have been a heart… <3 :)

        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 Beyond the Kitchen

Oscars 2023 Party Menu

Since I was raised on movies, the Oscars ceremony is my Super Bowl. I look forward to it all year long and always try to watch all the contenders. Of course I’m in it for the films, the celebs, and the clothes. But I also love a good theme party—who doesn’t? My ideal Oscars party…

Read More

Fat Tuesday aka Paczki Day

Happy Fat Tuesday everyone! We’ve arrived at the day before Lent, where everyone loses their minds and indulges before 40 days of meatless Mondays and fish fry Fridays. Chicago, while having faith from all corners of the world, is an incredibly Catholic-centric city – kind of like New Orleans. Growing up non-denominational Christian I never…

Read More

New Year, New Orleans

If you can spend a holiday away from home, do it. Christmas on a beach with a cocktail? Yes, please. Santa can bring his swim trunks! This year I decided to ring in the new year in New Orleans, my favorite place outside of Chicago, with my girlfriend Breyon. A bae-cation, if you will. 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

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

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

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

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

joythebaker
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Let’s make one single GIANT PANCAKE which is the Let’s make one single GIANT PANCAKE which is the perfect Breakfast Dessert or Spiral Bake - whatever you need it to be. ⁣
⁣
Pro Tips: Smell you buttermilk and decide it’s probably fine. Flip the pancake with reckless confidence. You can sit to eat - you don’t have to eat like you work in a restaurant anymore. ⁣
⁣
Find a version of the full recipe linked in the profile. Xo.
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