Joy Wilson's Blog, page 118

Let It Be Sunday!

Wow, friends.

I mean it… WOW.  

We’re almost to the end of 2015 and what are we to think?  Are you taking some time to reflect or does that feel more daunting that the year itself? I hope you had a lovely Christmas holiday with friends and family.  If Facebook is any indication, you nailed it.  I was in Los Angeles for approximately 12 minutes, but that proved to be enough time to have some quality time with my family and stuff my face with my dad’s stuffing and my cousin’s chocolate cake.  I can only hope the same joy for you.  

I won’t be posting much for the next week or two.  There’s a few reasons for that.  I’m tired.  I’m human.  All of my food ideas are going towards the upcoming Brunch book that I’m currently in mega crunch-time finishing.  And I’m launching a little redesign of the site next week and, since this isn’t my first rodeo… it’s like my ninth rodeo… I know there will be technology hiccups that need tending. In the meantime, I’d love for you to make yourself some waffles and find me on Instagram where I’ll be well-caffeinated and mildly stressed.  

Here is some of the internet specially curated for you:  

•  Jhumpa Lahiri is one of the most important authors of our time.  Have you read Interpreter of Maladies?  I ADORE this piece she wrote for The New Yorker:  Teach Yourself Italian 

•  5 Cooking Fears and How To Face Them.  Mandolines are more terrifying than public speaking.  Fried chicken is better bought.   

•  Why you should always buy the men’s version of everything.  Because sexism is expensive in so many ways. 

•  This is a very beautiful video to watch and if you’re human, you’ll cry.  

•  One of the most beautiful and heart-hurting essays of the year.  The Friend.

•  From the NYT.  2015, a year in pictures.  

•  This book is on my nightstand.  It’s absolutely beautiful.  It’s What I Do: A Photographers Life of Love and War.  Thank you for the suggestion, Jessica.   Also eager to read How Should A Person Be?  

•  Have you already binged Making A Murderer?  I have three episodes left and when I finish I predict I’ll open my window and throw the television out, sending it crashing to the ground.  I won’t need it anymore.  Everything is over. 

•  14 Behind the Scenes Secrets of a TSA Agent.  Straight face emoji.  It’s like… oh, they’re annoyed with US!?  Well we’re annoyed with them too.  THEY’RE JUST BUTTON FLY JEANS AND NO YOU CAN’T PAT ME THERE! (I travel a lot… personal problems.) 

•  What the most popular posts on Instagram say about us.  We like beautiful, young, famous people… especially if they have cats. 

•  This made me want to bang my head against a wall, but only because engaged women take themselves very seriously.  10 Emotions Newly Engaged Girls Will Feel.  Can someone write this from the male perspective?  I feel like it’s just ‘oh gawd, help…”.  

•  Unrelated:  5 Ways To Ruin a Relationship Before It Even Begins. 

•  I’ll be in the bath. 

Those last three links got a little awkward, didn’t they?

•  Let’s make White Chocolate Chunk Macadamia Nut Cookies this week and not talk to anyone until we’ve eaten them all.  

•  My Dad had to explain Star Wars to me on the way home from church, then he told me to watch Christmas in Connecticut, so… everything is great! 

•  New Year’s Resolution:  light candles at dinner.

I better go.  

I hope you have the most lovely Sunday.  

See you soon!  Promises promises.   

xo Joy

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Christmas Holiday Breakfast Inspiration!

 

We’ve got a long weekend of love and holiday ahead of us.  I’m headed back to Los Angeles for a very very very brief visit, during which time, I’m hoping my dad will make some really great Christmas breakfast because I’ve been on a weird tuna-fish binge the past few days.  I get on food kicks and eat one food consistently until I can’t stand it anymore.  This week it’s been tuna.  Yea… it’s been as sexy as it sounds over here at apartment JtB.  

I hope you enjoy some quality friend and family time the next few days.  I hope mornings are lazy, pajamas are festive, and coffee is plentiful.  I hope there is no tuna. 

Here’s some breakfast inspiration for the weekend.  I’m also working on a Winter reading list!  Lots of good vibes and love comin’ and goin’.  

Merry Christmas!

Quick and Dirty Espresso Cinnamon Rolls  I love that this isn’t a GIANT batch of cinnamon rolls.  Sometimes six is enough.  They’re quick to come together and zippy with espresso.  Think of how fast you’ll open your Christmas presents.  I’m imagining cartoon Tazmanian Devil, are you?

Blueberry Buttermilk Waffles  Why would you pancake when you can waffle?  No flipping, fewer flops, and waffle holes designed specifically for maple syrup and blueberries! 

Sausage Cheddar and Grits Frittata  Grits inside our eggs!  If you have leftover polenta from Christmas… or even mashed potatoes, dollop them into a frittata and bake!  Add cheese always. 

Gluten-free and Gluten-full Zucchini Pistachio Bread  With gluten and without, these loaves are moist, nutty, spiced and absolutely delicious.  

Cinnamon Sugar Popovers  These gems are like light and doughy donuts without all of the trouble of making and frying donuts.  It’s the melted butter, cinnamon, and sugar that makes these warm bread bites irresistible.  

Roasted Potato Galette with Cheddar and Chive  Christmas weekend is totally the time to stack carbs on top of carbs.  Potato inside of buttery crust plus cheese and chives.  Not a thing wrong with this goodness!

Have a beautiful holiday!  

More soon,

xo J

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Kale Pomegranate Crunch Salad

I’m going to push the pause button on holiday eating and grab a hold of this salad.  It’s just about all I can do to step away from the lasagna, fried chicken, and chocolate chip cookies.

Which reminds me, I have dough leftover from a batch of Brown Butter Chocolate Chip Cookies in the refrigerator and I better preheat the oven while I finish this salad.  

First, let’s talk about greens and fiber.  Stay focused.  

Hello, bowl of fiber, vitamins, and minerals.  We’re going to doll you up, because you need dolling.  

Crisp bites of celery, sweet apple spears, tart pomegranate pearls. Avocado for creaminess and good fat, and because avocados make a salad taste expensive and if you’re going to eat a salad, it might as well taste like an expensive one.  

Hard boiled eggs in the salad to add protein, though chopped walnuts or roasted almonds would also be supreme.  

Let’s get in our greens.  And also be sure to set the timer on our cookies.  It’s a balancing act, right? 

Kale Pomegranate Crunch Salad 2015-12-21 23:11:55 Serves 4






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Prep Time
15 min

Prep Time
15 min
Ingredients 5 heaping cups finely chopped kale 2 hard boiled eggs, peeled and sliced 1/3 cup fresh pomegranate seeds 1/2 cup thinly sliced celery 1/2 cup sliced fresh apple 1 ripe avocado, sliced
Optional and delicious additions chopped walnuts or toasted almonds parmesan cheese feta cheese sliced cucumbers croutons
For the Dressing 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper pinch of smoky paprika 1 tablespoon honey 2 teaspoons dijon mustard 3 tablespoons fresh lemon juice 1/4 cup avocado (or olive) oil sea salt and fresh crack black pepper for topping
Instructions In a large bowl toss together kale, egg slices, pomegranate, celery, apple, and avocado. In a small jar with a tight fitting lid, combine all of the dressing ingredients. Place the lid on the jar and shake vigorously to emulsify. Drizzle the dressing over the salad. Top with salt and pepper and serve.
By Joy the Baker Joy the Baker http://joythebaker.com/

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Let It Be Sunday!

Hello friends!  

I’m in denial about the current calendar date so we’re not going to talk about how close to Christmas and the new year we are.  Denial is a powerful force often enforced by cake.  

I hope you’ve had a great week, whether or not denial is part of it.  Are you that person that shipped all your packages and answered all of your emails?  I’d like to high-five you.  

Two things I don’t know how to talk about are Star Wars and Donald Trump.  They have nothing in common besides the fact that I just can’t, with both of them.  

Here’s the Internet.  It’s ours / not ours:  

•  Lessons in Don’t Be A Bad Dude:  “Pharma Bro” Martin Shkreli arrested for securities fraud.  

•  The world we live in.  Facing the same threat, Los Angeles and New York take different tacks. 

•  Only women know about Crying in the Bathroom.  I cry when I’m angry… and then I get more angry that I’m crying and my crying might be interpreted as weakness, and then I cry more.   It’s an awkward, messy cycle, often executed in a bathroom.  

•  This woman, a CHAMPION!  Serena Williams, Sportsperson of the Year.

•  “Psychologists don’t just distinguish between two kinds of motivation. They also identify two kinds of well-being: happiness, which is a positive, momentary emotional tone, and meaningfulness, the sense that one’s life has broad value and purpose.”   The Spiritual Life of the Long Distance Runner  Really great read! 

•  It’s a journey, big time. Viola Davis and Edie Falco Talk Race, Sex and Life Before Stardom 

•  6 Reasons I’ll Never Wear a Bra Again.  I can’t seem to make a decent cup of coffee or write a coherent email with a bra on, so we’re all different ladies, aren’t we? 

•  Battling December skin with DIY Skin Brightening Toner.

•  Drop everything:  Fashion Santa.  

•  Jon made Breakfast BLTs and my mouth is watering. 

•  This week I debuted a passion project I’ve been working on for the past few weeks: Drake on Cake.   It exploded on the internet more than anything I’ve ever done… so, wait.. HUH?  Yea.  That happened.  My favorite was that NYMag was snarky about it.  How long were you holding on to that Simba reference? 

It’s almost Christmas, people.  Don’t worry.  It’s not real.  (Help.)

xo Joy

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Baking Bootcamp: Dark Chocolate Cream Puffs or Cheese and Chive Gougères

There’s an element of magic to baking.  Sure, it’s magic that can be explained by the combination of ingredients, heat, and science… but it feels like magic all the same.  

In this year’s last Baking Bootcamp challenge with King Arthur Flour, we’re making magic with pâte à choux based Cream Puffs!

I know we’re hurtling towards the the holidays and the end of the year and it feels like time and energy is in short supply.  

Luckily, this bootcamp challenge, this little bit of magic is deceptively easy! 

Pâte à choux is a cooked dough that is mixed into an eggy batter, scooped onto baking sheets, and baked into golden puffs.  

The eggs make the magic in this batter as they puff and expand in a hot oven, creating light, airy, eggy puffs.  

Added bonus!  Since we’re all short on time this time of year, these pâte à choux puffs can be made both sweet and savory meaning we can make appetizers and dessert from the same recipe!  Cheddar chive appetizer gougères AND cream-filled and chocolate topped pastry puffs.  

 We’ve done a lot together in this Baking Bootcamp series!  I’m so happy you’ve joined me!  I think we have a lot to be proud of.

Triple Berry Cinnamon Swirl Bread  //  Apple Pie Biscuits  //  Gruyere and Green Olive Rolls  //  Whole Wheat Oatmeal Honey Bread  //  Chocolate Hazelnut Rolls with Quick Puff Pastry  //   Sourdough Everything Pretzels

Here’s how this works:   

The idea is simple!

•  Make these Cream Puffs (they’re sooooo good!) and take a picture of your creation!

•  Follow @joythebaker and @kingarthurflour on Instagram

•  Photograph your beautiful cream puffs and post them to Instagram with the hashtag #bakingbootcamp

•  When you submit a photo, you’ll be entered to win a 1-year supply of King Arthur Flour and a Baking Essentials box valued at $250!!  Official rules and details can be found here.

Pâte à choux dough is beautifully simple.  

Here’s what you’ll need to bring this recipe together.  

A pan for cooking because this dough is brought together from a simmer!  It’s intimidating but just so easy!  

Into a saucepan we add salt and water.   

Cubed butter is added to the salt and water.  The butter can be slightly cool or at room temperature.  We’re going to melt it down to a simmer with the water and salt, so this one time we can not worry about the temperature of our butter.

Does this feel strange?  It’ll come together.  I promise. 

When the water comes to a boil and the butter has melted, we add the flour, all at once.  

Remove from the heat and stir.  The dough will look wet and shaggy as it begins to come together.  

And the mixture will smooth to a gloss and begin to pull away from the sides of the bowl as we stir.  

It’s the start of a really beautiful dough.  Steaming hot, before we add the eggs, so we need to give the dough time to release some of it’s heat.  

I allow the dough to rest in the pan for 15 minutes, then place in the bowl of an electric stand mixer to mix on low for 2 minutes.  This will help release the heat as well.  

Time for eggs!  Time for eggs!

We slowly incorporate four eggs into the warm flour dough.  A stand mixer is best for this process, but it you have an electric hand beater on low speed, that will also work.  

One egg at a time, beaten on low speed for one minute between each addition.  

Stop the mixer and scrape down the sides of the bowl between egg additions.

Around egg two, the dough will start to look like dough glue.  Trust the process.  It’s about to get good.  

Egg number three will start to smooth the batter into a gloss.  The addition of the eggs takes transforms the flour, water, and butter dough into more of a smooth, silky, pourable batter.  

Eggs smooth pâte à choux batter to a shiny, thick, luscious batter.

It’s really one of my favorite batters because it starts as boiling water and ends with the most beautiful sheen.

From this point, the batter is ready to be placed on a parchment lined pan and baked.  That can happen several ways:  

 Use a large ice cream scoop to scoop batter onto baking sheet.
Place batter in a pastry bag fitted with a large piping tip and pipe into log-type eclair shapes
Add grated cheese and chives to half (or all!) of the batter and bake into savory puffs

I heaped 1/4-cups of pâte à choux batter onto a parchment lined baking sheet.  These six darlings will brown to golden and puff into air for our cream puffs.  

With the remaining batter I stir in grated sharp cheddar cheese and chopped fresh chives.  

These will be our savory gougères.  Not fit for whipped cream, but a pretty snazzy appetizer or brunch treat.  

The cheese gougères are scooped in the same manner, just cheese and onion studded.  

The pâte à choux bakes up hallow and crisp, with centers that are airy and eggy.  

I like the gougères just slightly warm with the cheese both browned and melty.  

I have jazz hands.  I literally just danced my fingers.  

It’s time to fill the cream puffs.  

We slice the plain puffs in half, leaving the back of the puff uncut, creating  complete sandwich.  

The inside of the puffs will be steamy hot so we’ll allow them to cool before adding the whipped cream.  Important.  We don’t want melty puffs. 

Whipped cream, lightly sweetened, with vanilla (and maybe a tiny amount of peppermint extract)!  Whipped until firm but still spoonable soft.  

Dolloped generously inside the puff and set to rest.  

Set to rest because CHOCOLATE GANACHE! 

A simple mixture of chopped dark chocolate and warmed cream come together into a glossy, spreadable chocolate topping.  

Criminal, it’s so good!

Melted white chocolate stripes for extra credit.  Because it’s the holidays and, why not add a little extra sweetness.

You won’t believe how simple and decadent these are.  They’ll be gone in no time. Best of luck just getting them into the refrigerator to chill.  

photos by:  Jon Melendez

Baking Bootcamp: Pâte à choux for Cream Puffs and Cheese Gougeres 2015-12-10 18:43:02






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Prep Time
30 min

Cook Time
40 min

Prep Time
30 min

Cook Time
40 min
For the Pate a Choux 1 cup water 1/2 cup (1 stick) unsalted butter, cut into cubes scant 1/2 teaspoon salt 1 1/4 cups King Arthur Unbleached All-Purpose Flour 4 large eggs
For the Cream Puffs 1 1/2 cups heavy cream 3 tablespoons powdered sugar 1 teaspoon pure vanilla extract
For the Chocolate Ganache 8 ounces dark chocolate, coarsely chopped 1 cup heavy cream pinch of salt
For the Cheese Gougeres 1/2 cup grated sharp cheddar cheese 2 tablespoons chopped chives 1/2 teaspoon fresh cracked black pepper
Instructions Place a rack in the center and upper third of the oven and preheat oven to 425 degrees F. Line two baking sheets with parchment paper and set aside. To make the pate a choux, combine the water, butter, and salt in a medium saucepan, over medium heat and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, using a spatula to stir quickly and vigorously. Return the pan to the burner and cook over medium-low heat, stirring constantly, until the mixture smooths to a glossy consistency and pulls away from the sides of the pan. The mixture will also steam and cook off some of the water. Remove the pan from the heat, and let the mixture cool for 10 minutes. The mixture will still be warm but place in the bowl of an electric stand mixer fitted with a paddle attachment and beat on low speed for 1 minute. Beat in the eggs one at a time, mixing for 1 full minute between each addition. The mixture will look curdled with the first two eggs. Stop the mixer and scrape down the sides of the bowl to ensure all of the ingredients are mixed evenly. The batter will be smooth and glossy after the last egg is added. Beat for 2 minutes after adding the last egg. If making gougeres, stir cheese and chives and pepper into the batter. If making cream puffs, proceed to scooping and baking. Using a generously large cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 1/4-cup mounds. Space the mounds about 3" apart, to allow for expansion. Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 20 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking. Turn off the oven and remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool if you've made cream puffs, or serve slightly warm if you've made gougeres. When the puffs are cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy. To make the cream, whip together cream, powdered sugar, and vanilla into soft peaks. Enough so that cream holds its shape, but not so much that it becomes stiff. Generously spoon into split cream puffs and place the top of the puff over the cream. Chill to keep the cream cool. To make the ganache, place the chocolate in a medium bowl. Heat the cream until it just begins to steam and simmer. Remove from heat and immediately pour over chocolate. Sprinkle in a pinch of salt. Allow to sit for 1 minute. After 1 minute stir until the chocolate has melted and the mixture is glossy. While warm, spoon over cream puffs. Drizzle with melted chocolate, if desired. Cream puffs are best served slightly cooled so keep them stored in the refrigerator until ready to serve.
By Joy the Baker
Adapted from King Arthur Flour
Adapted from King Arthur Flour
Joy the Baker http://joythebaker.com/

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Drake on Cake

I’d like to cordially invite you to join me in my new passion project on Instagram:  @drakeoncake.  

Thank you, carry on.  

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Chocolate Pudding Cake with Orange and Nutmeg

There are two kinds of people in the world. 

(I really hate when people say that.  Are things really so simple that there are only two kinds of people in the world.  TWO?  Clearly not.  That’s like saying… there are two kinds of people in the world:  people who think like I do, and all the wrong people who disagree with me.)  

That being said… There are eighteen thousand forty-something kinds of people in the world, some of them have the patience and confidence of saints in making elaborate layer cakes, and the rest of us  want to slop some batter in a dish, under-bake it, scoop it out with a spoon and call it cake.  

I ain’t no saint, and you don’t look much like one either. 

Ingredient talk.

Let’s say thanks to the egg.  Eggs will do all the lifting (heavy and otherwise) in this cake.  

We separate the egg yolks from the whites. The egg yolks will add a richness and when beaten well with granulated sugar, become creamy and thick.  

Egg whites are a different story.  Whipped egg whites add volume, structure, and a light-as-air quality to your pudding cake.  

It’s science… and, under-baking the cake just right is instinct.  We’ve got those.  Keep it tight. 

Six happy egg yolks sitting in a bowl.  

Just waiting for sugar and they’ll have a go.  

Fresh nutmeg to add just the right spice.  

It’s December.  I think we’re legally bound to add either cinnamon and/or nutmeg to everything.  I read that somewhere.  Probably the internet.  

Eggs are whisked very well with orange sugar then stirred with glossy melted dark chocolate.  

I mean… really great things are happening already! 

I should mention that this cake is GLUTEN-FREE.  Bonus.  

Here’s where things really get going.  

A big heap of egg whites (beaten to soft peaks) are added to the chocolate and egg yolk mixture.  We fold the eggs in to add volume so the key is to incorporate the ingredients well, but still keep the lightness of the egg whites.  

Essentially, all of the whites are mixed in, there are no large pockets of whites hanging out, and the mixture is fluffy and light.  

Baked for about 20 minutes until just set and the top is slightly flakey.  I give this cake a few minutes to cool, dust it generously with powdered sugar, and serve it warm with whipped cream.  

This isn’t exactly lava cake consistency.  The baked cake has more structure than that.  It’s soft and slightly gooey, but not oozy melty. Delicious on the inside, wonderful with the cracked chocolate top, and slightly crunchy on the outside because of the granulated sugar it’s baked in.  

Orange and spice because it’s the holidays and we’re everything nice.  

Chocolate Pudding Cake with Orange and Nutmeg 2015-12-14 13:46:25






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Save Recipe Print Ingredients 1 tablespoon unsalted butter, room temperature for brushing baking dish 1/2 cup plus 1 tablespoon granulated sugar, divided 1 teaspoon orange zest 1/2 teaspoon fresh grated nutmeg 6 large eggs, at room temperature, separated 6 ounces semi sweet dark chocolate (about 63%), melted 1/2 teaspoon salt powdered sugar for dusting lightly sweetened whipped cream for serving
Instructions Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly brush a 2-quart baking dish (I used a deep pie dish) with butter and dust the bottom and sides with granulated sugar. Set aside. In a medium bowl stir together remaining 1/2 cup granulated sugar and orange zest. Stir until the zest is evenly distributed through the sugar and the sugar is lightly tinted orange and fragrant. Stir in the nutmeg. Add the egg yolks to the orange sugar and whisk vigorously, until the mixture is pale yellow and thickened slightly. I just did this with a whisk by hand for about 5 minutes. Stir in the melted chocolate and set aside. The mixture may thicken some after the chocolate is added. That's alright. In the bowl of an electric stand mixer fitted with the whisk attachment, beat eggs at medium speed until frothy and beginning to thicken. Sprinkle in the salt and continue to beat to soft peaks. The egg whites should just hold a point on the whisk attachment. If you beat the egg whites too stiff, they'll be hard to incorporate into the egg and chocolate mixture. Spoon about 1/3 of the egg white mixture into the chocolate mixture and fold until just incorporated. Continue in two more batches until the egg whites are well incorporated into the chocolate, the chocolate has lightened and puffed, but try not to over mix the chocolate and egg. Pour into prepared baking dish and bake for 23-25 minutes until puffed and the center barely jiggles when shaken lightly. Remove from the oven and allow to rest for 5 minutes before dusting with powdered sugar and serving warm. Cake will last, well wrapped at room temperature for up to 3 days.
By Joy the Baker
Adapted from Martha Stewart
Adapted from Martha Stewart
Joy the Baker http://joythebaker.com/

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Let It Be Sunday!

Sunday!! Let’s scream it from the rooftops!  

I hope this week has found you well and healthy and happy and eating as many holiday cookies as cross your path.  

For me it’s that time of year where I find myself looking around feeling like “whoa… what happened.. where is the year? Gone?  Like almost gone gone!? Ok… take stock.”  I’m thinking a lot about the people who have come into my life this year, the things I’ve learned (mostly the hard way), the ways I’ve grown, and the ways I feel stuck and stubborn.  I’m thinking about questions that were answered (not many), and questions that remain unanswered.  Good things to think about while making decking the halls and sipping eggnog.  

Sidenote:  Do you like eggnog?  Why is it so thick?  It’s like drinking ice cream.  

I hope this Sunday finds you quiet and reflective with some sort of edible festive treat in your hand.  We’re in it.  Let’s enjoy.  

Here’s where we are with the Internet this week:  

•  Most Violence In The World Is Motivated By Personal Morality.  “It wasn’t about a breakdown in moral sensibilities, but more that their sense of morality was different. They viewed violence as the fundamentally right thing to do even if no one else could see any possible justification for it.”  AKA:  Right-fighters / Wrong-fighters.  

•  It’s hard to know what to do about the Internet.  Americans Attracted to ISIS Find an “Echo Chamber” on Social Media.   These kinds of articles leave me feeling like… What.  Literally WHAT are we supposed to do?  

•  The world is really confusing.  The Strange Life of a Teen Social Media Celebrity 

•  Well… here we are.  Millions of teens are using a secret app to divulge their anxieties, crushes, and generally mean-spirited teen-crap in an app that parents can’t see.  COOL.  The After School app.  Parenting seems more terrifying than ever.  How do you do it.  Literally HOW!? 

•  My parents worked for the post office their entire careers.  They didn’t cry that much.  Really.. they didn’t cry ever.  Blues On Wheels – A writer becomes a carrier for the United States Postal Service and cries about it. 

•  Weekend Read:  Meet the Minnesota men who clean up after human tragedy.  There Will Be Blood.  (Kinda graphic.. no, definitely really graphic.)

•  A letter from Mary Weiland about her late husband Scott Weiland:  Don’t glorify this tragedy.

•  We’re fascinated with our own brains.  How Popular People’s Brains Are Different.  All I know is, I’ll give you all my fruit if you let me watch old episodes of Real Housewives of NYC. 

•  Remember last year when we were all obsessed with Adnan Syed and his story on the Serial Podcast.  Well, Serial is back with a new story.

•  I’m thinking about asking Usher to teach me the art of performance, and then asking Annie Leibovitz to give me some photography tips.  Masterclass.  (I feel like these would also make a great holiday gift!)

•  Buy a sea turtle from the market, drive to the ocean, put it back.  

•  Ending your text message with a period?  What are you, some kind of heartless monster!? (Yes.)

•  Last week I went to Boston’s Eat Boutique Holiday Market and was introduced to Apotheker’s Chocolate.  It’s bee-sweetened chocolate made by a lovely husband and wife team.  My two favorites are the Mint Chocolate and the Cashew and Sea Salt.  

•  My friend Jon wrote a book about small sandwiches and it’s going to be delicious! 

•  Call me crazy but this Furikake Set would make an excellent gift.  See: Ramen Rice Krispie Treats and Furikake Kettle Corn.  

•  I just bought this food-grade activated charcoal to experiment with charcoal drinks.  I love a potion.  

•  I hope to inspire you to get in the holiday spirit with FUDGE.  Old school… except with all sorts of things like mint and pretzels and please please make this!  Peppermint Pretzel Marshmallow Fudge

•  Sometimes I cook things that I don’t take pictures of.  This week:  Gluten Free and Dairy Free Pizza.  It. Was. So. Good! 

I’m so glad youre here.  Have a beautiful day! 

Byebye,

Joy

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Which Rolling Pin Is Best?

I can be a bit of a nag in the kitchen.  

I don’t generally care how fancy your butter is, which set of copper measuring cups you use, or if your oven is gas or electric or hamster-wheel-powered. If you’ve been around here for even just a few days, you know that I’m a stickler, a nag, a nuisance, a pest, a finger-wagger about making your own pie crust.  

Proof:  Five Tips For the Best All-Butter Pie Crust From Scratch

Pie crust requires patience, guts, practice, flour, butter, buttermilk, and a rolling pin.  But wait… why are there so many different kinds of rolling pins?  Different strokes for different folks.  (Is that rolling pin humor?)  Let’s discuss the differences.  The right rolling pin and you’ll be on your way to pie crust success.

Did someone say pie!? (yes. me. a lot.)

Bourbon Pear Crumble Pie

Salty Honey Pie

Brown Butter Chess Pie

Perhaps this is the most familiar rolling pin to you, the American or ‘baker’s’ rolling pin. A wooden, in this case Maple, center dowel that turns in the center of two handles.  You can comfortably curl your fingers around each of the handles, using leverage and arm strength to push the rolling pin forward and back over dough.  

Pro:  comfortable handles.  Great for everything from cookies, biscuits, pizza, and pie.  

Con:  I’ve found that these rolling pins can be a bit heavy and are slightly less maneuverable that other, handleless options.  

Overall, I love this style of rolling pin.  It’s comfortable, versatile, classic.  If you only have one rolling pin in your kitchen (because you’re a reasonable person), this Maple Rolling Pin is great.  Not too large or heavy, making it wonderful for pie crust and other rolling needs.  

You may have run across a Tapered or French-style rolling pins and thought… nope, too fancy for me.  I did.  I was wrong.  

French Rolling Pins don’t have handles, so you won’t be grasping at the sides of the rolling pin to push and pull.  Instead, you use the heel of your hand to press a French Rolling Pin away from you.  Since you aren’t grasping the outside handles, you naturally place your hands, more towards the center of the rolling pin, applying pressing and pressing the dough with more control and intimacy than a rolling pin with handles.  

Pro:  maneuverability, controlled pressure, more control in general, lightweight.

Con:  great for soft bread doughs and pie doughs… not good for a stiff or chilled cookie dough.  

Overall, this is a wonderful rolling pin to have.They’re beautiful, simple, and really easy to work with. 

Mahogany French Rolling Pin or Food52’s beautiful Tapered Wooden Rolling Pins.  

Let’s talk about show-off rolling pins.  These are them. 

These, personalized laser-cut rolling pins (they totally say Joy the Baker) are for two specific purposes.  One:  making awesome custom sugar cookies and Two: as decoration on my kitchen shelf.  

This is not your pie crust rolling pin.  It’s just not.  

Laser Cut Rolling Pins.

Maybe it’s your grandmother’s rolling pin.  Maybe it’s a great find from that awesome vintage shop you found in Nashville.  Either way, a vintage rolling pin is lovely to have… especially if you’re a food stylist who collects various dilapidated wood props. 

Did people have smaller hands in the 1940’s?  I’m thinking yes.  Vintage rolling pins are often smaller than modern rolling pins.  This one in particular feels like something between a traditional and a tapered rolling pin.  

Pros:  way good vibes, and often smaller in size making them great for single pie crusts and food photographs.  

Cons:  sometimes they’re too small and questionably splintery.  These things are hard to ignore, but they’re still lovely to have in the kitchen. 

Marble rolling pins are for the aesthetically aware and the laminated dough enthusiasts.  These rolling pins are rather heavy in weight but it can be chilled before rolling, making it a great tool for cool-sensitive doughs like puff pastry.  

Pro:  will hold a chill for the two times you might make puff pastry a year. Two!? Weight of the rolling pin can work for you… less arm pressure.  Oh so pretty. 

Con:  can be heavy and tedious to maneuver, but it’s hard to be mad at a piece of pretty marble.  

Overall, a splurge.  

To clean a rolling pin, here’s a trick: use a soft bench scraper to scrape any flour and dough bits off the pin then use a clean, damp cloth to wipe the rolling pin.  No submerging in water.  Don’t even think about the dishwasher.  

Update:  I love reading your comments below about your favorite, feel-good rolling pins!  Tell me tell me!  What’s in your kitchen? 

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Ramen Rice Krispie Treats

Here’s the line.  The blurry line where you’re not sure if I’m a Rice Krispie genius or, more skeptically, that I’ve lost my mind.  

Never one to call myself a genius, I’m going to go out on a limb and assure you that these treats are on the good side of great… (that’s me just about calling myself a genius).  

We’ve got sugar appeal, salt appeal, crunch appeal, and melted marshmallows.  

You’ve trusted me before, grab yourself a pack of instant ramen, a jar of Furikake Rice Seasoning, and trust me.    I’m a weirdo, but let’s do this anyway. 

Traditional Rice Krispie Treats still stand, with cereal, marshmallows and butter.

We, because we’ve 65% bonkers, are adding crushed dry instant ramen noodles (yes, I’m totally talking Top Ramen), and a mega dose of sweet/salty/seaweed/umami Furikake Rice Seasoning (found at some fancy grocery stores and asian markets).  

If you’re unfamiliar, the ingredients on Furikake Rice Seasoning reads:  sesame seeds, seaweed flakes, salt, and sugar.  My furikake mix also contained bonito flakes and wasabi… delicious! Don’t be scared.   

Melted marshmallow and butter will act as our boo, our everything.  Glue, sweet, richness.  

It’s sticky, but stir.  

Two tablespoons of furikake seasoning into the cereal and ramen. Sesame, salt, sugar, and seaweed.  It’ll make sense.  I promise. 

Into a well-buttered 8×8-inch pan and pressed to fit.  

An 8×8-inch pan will create a thick treat.  If you like them on the thinner side, use a 9×13-inch pan.

Top generously with more crumbled ramen, and mega more furikake.  

I like to let the krispie treats rest in the refrigerator to firm before slicing.  

But after a bit in the fridge, it’s ON.  Call a friend.  You’ll need some help with self-restraint.  

Sweet, slightly salty, crunchy, unique, with a hint of a savory twist.  Call me crazy, but try it first. 

Ramen Rice Krispie Treats 2015-12-06 14:02:47 Yields 9






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Prep Time
1 hr

Prep Time
1 hr
Ingredients 4 tablespoons unsalted butter, plus more for greasing pan 1 10-ounce bag large marshmallows (about 40 marshmallows) 5 cups Rice Krispie cereal 1 1/3 cup crushed instant ramen noodles (like Top Ramen), just less than 2 packages, divided about 1/4 cup furikake seasoning, divided
Instructions Generously butter an 8x8 or 9x9-inch square pan. Set aside. In a medium saucepan over medium heat, stir together butter and marshmallows until melted and smooth. While the marshmallow melts down, in a large bowl, toss together cereal and 1 cup crushed ramen noodles. Add the melted marshmallows mixture and 2 tablespoons furikake seasoning and quickly toss to coat all of dry ingredients in marshmallow. Spoon mixture into the prepared pan, grease a spatula in a bit of softened butter, and use the spatula to press the mixture into the pan. Sprinkle with remaining ramen noodles and more furikake seasoning. Allow to rest in the refrigerator to harden for about 30 minutes before slicing and wrapping individually. Krispie treats will stay fresh for about a week.
By Joy the Baker Joy the Baker http://joythebaker.com/

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