Joy Wilson's Blog, page 120

Let It Be Monday!

Hello friends! I’m tardy in sharing with my favorite post of the week with you.  Some days are hard to get a hold of.  I thought sharing these gems with you on a Monday would provide you with a sometimes necessary procrastination tool.  

I’ve got fresh cranberries in my refrigerator, an empty suitcase that gets to be packed, and some very fine recipes coming up this week.  

It’s been a foggy week with sadness and light.  Here’s what the Internet has to say about it: 

•  We can be so cruel to one another.   Photographs from the day after attacks in central Paris, and words from last week’s deadly attack in Beirut.  

•  ISIS claimed responsibility for both of last week’s attacks.  I linked to this a few months back, but again… What ISIS Really Wants.  

•  Inspiration.  Amazing youth:  Ashima’s Most Daring Climb.  The Mozart of rock climbing… and she’s 14 years old.  At 14 years old I was doing nothing other than trying to tame my frizzy bangs so.  The Mozart of frizzy bangs?  Not a thing. 

•  Pope Francis doesn’t mind having his picture taken and his life is pretty unique.  This gallery is incredible.  

•  People who live alone have really terrible diets.  Olivia Pope and I resent that (as we enjoy our popcorn and red wine dinner). 

•  To make and drink:  Maple Spiced Almond Milk with a hint of Pumpkin.  

•  Why Writers Love To Run.  I understand the measured breath and metered stride.  I’m working on an article about why bakers love to eat potato chips.  

•  Secrets of a Firefighter.  Full moon craziness is a real thing! 

•  Snooki is done being Snooki and it turns out she’s a business woman and mother on her j.o.b. 

•  Young Women Are Living With Mom and Dad as if it’s the 1940’s.  My parents’ allowance rates haven’t risen since 1999, and the chores are something fierce, so I’m grown and live on my own.

•  Did you know that you can pay a service to break up with your boo for you?  We’re absolutely ridiculous.  

23 Kitchen Hacks You Have To Learn.  I like the milk frothing trick and wonder if my almond milk will cooperate.  

•  Dinner:  One-Pot French Onion Pasta

•  Brainstorming cat-shaped holiday gifts this year.  Join me.  There will be cookies.  

Have a good day.  It’s Monday with a Sunday state of mind.

xo Joy

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Baking Bootcamp: Sourdough Everything Pretzels

We’re making pretzels!  

There’s a chill in the air, likely some sort of football related programming on the television, and it’s time to get more warm and decadent in our snacking.  

Let’s Baking Bootcamp!  We’re making sourdough pretzels.  They’re special… and surprisingly easy to make!  Plus we’ll have sourdough starter in our fridge for future waffles and infinity pretzels.  Our future-selves thank us already.  

Do you know about the wonders of sourdough?  

Sourdough is is a fermented leavening mixture that is replenished after each use, making it an infinite source of leavening and flavor.  A sourdough starter kept alive in the refrigerator (I lovingly think of mine like a house plant), can be used to make simple pancakes or waffles, or yeasted breads and loaves.  King Arthur’s Sourdough Guide is inspiring!  There’s so much delicious we can make.  

A few years back I started my own sourdough starter that I think somehow got mixed up with a jar of something rather questionable  in my fridge (it happens) and got tossed in the trash.  

I now have this lovely Sourdough and Crock Set alive in my refrigerator.  It comes in handy for quick weekend breakfasts and irresistible pretzels.  

If you’d like to embark on an sourdough adventure, here’s how to create your own sourdough starter. 

It’s time!  Join me.  We’ll pretzel well.

Three recipes shared on Instagram #bakingbootcamp  + Three awesome sets of prizes!

The idea is simple!

•  Make these Sourdough Everything Pretzels (they’re sooooo good!) and take a picture of your creation!

•  Follow @joythebaker and @kingarthurflour on Instagram

•  Photograph your beautiful pretzels 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.

Let’s get baking!

 

Here are our ingredients:  

 King Arthur Unbleached All-Purpose Flour 
yeast, sugar, salt, King Arthur Baker’s Special Dry Milk (or nonfat milk powder), and melted butter
Sourdough starter!  The best part of these pretzels use a fresh sourdough starter kept fresh and alive in our fridge, for depth of flavor, tang, and intrigue in our pretzels.
Here are the tools I used from King Arthur Flour !  

All of the ingredients find their way into the bowl of an electric stand mixer.  

In with the all-purpose flour.  

Sugar to lightly flavor the dough and feed the yeast.  

Yeast for our bread-y rise, in support of our fresh sourdough starter. 

The star of the show:  King Arthur’s Fresh Sourdough Starter! 

It’s a sourdough starter that’s been nurtured in New England since the 1700’s.  Good bacteria and happy yeast that are hundreds of years old!  It’s like baking with history.

This sourdough starter will add tang and a distinct depth to our pretzels.  And since you feed/replenish the starter every time you use it, so we’re baking into infinity.  Get excited!  

Warm water to bring it all together!  

The dough begins to come together with a dough hook.  

I stop the mixer just at the beginning of mixing to scrape the flour along the sides of the bowl towards the center to ensure that all of the ingredients are evenly mixed.  

The dough will form a cohesive and happy ball that gathers around the dough hook and pulls away from the sides of the bowl.  

The dough will be just slightly sticky.  We’re working with a soft, tacky, and moist, though not overly wet dough.  

I dust the top of the dough with a bit of flour, cover the dough with plastic wrap and a clean kitchen towel and let it rest in a warm place for just 45 minutes. 

The dough may not entirely double in size, but it will happily rise.  

The pretzel shaping process begins by dumping the risen dough out of the bowl onto a very lightly floured work surface.

We don’t actually need a lot of flour to form these pretzels.  We want just enough flour to lightly knead the dough into a round, then we’ll want the friction of an un-floured surface to roll out and shape the pretzels.  

The risen dough is kneaded into a smooth ball.  Just about five or six turns will do.  

A bench knife (this being my favorite and the best) is used to slice the dough in half.  

We’re making our way to 12 even portions of dough.  Eyeball the dough as you cut it in half, each half in half again, and each of those pieces into thirds. 

For precision, each portion of dough will be approximately 2.5 ounces.  

Work one portion of dough at a time into a rope about 16-18 inches long.  

I begin by rolling the dough lightly but deliberately between my hands just to stretch it out.  

On a clean, mostly un-floured counter I start to roll the dough portion into a rope.  I start with my fingers in the center of the dough piece, working the dough back and forth while lightly moving my fingers out toward the edges of the rope.  

The slightly sticky dough should adhere to the work surface just enough to give it some traction for stretching.  

If the dough is too sticky, add just a touch of flour.  Too much flour will make the pretzel ropes hard to roll out at all.  We want a little bit of sticky dough traction as we work our fingers from the center of the dough rope, outward.  

Step-By-Step:

 Roll dough on a mostly un-floured work surface into a 16-18 inch rope, trying to keep the rope an even thickness throughout.  
Shape the dough into a U, lightly holding the loose top ends of the U.  
Bring the right dough rope over the left.  Twist once.
Bring the U ends down over the twist, attaching the ends to the lower pieces of dough with just a bit of pressure.
Carefully transfer the pretzel to a greased piece of parchment paper on a rimmed baking sheet.  
And bonus!  No need for a second rise.  

Lightly brush the pretzels with a bit of sugar dissolved in water before topping.  

Our toppings:  Everything Bagel Topping and Pretzel Salt.  

Everything Bagel Topping!  Salty and savory, everything you want it to be:  sesame seeds, poppy seeds, dried onion, dried garlic, and a bit of salt.  

Sprinkled very generously.  

Pretzel Salt:  coarse salt that won’t dissolve or disappear during baking.  The perfect topping.  

Baked golden brown and brushed with loads of melted butter just out of the oven.  

Of course they’re best served warm, buttery, bread, tangy, and spicy mustard. They’re utterly irresistible.  

 Recipe Notes: 

 Is there a substitute for the sourdough starter in this recipe?  No.  Sourdough starter is the way to go.  King Arthur has an easy starter kit or you can make your own!   
This recipe calls for King Arthur Baker’s Special Dry Milk .  Nonfat dry milk also works well.  We want to add a richness to the dough.   
How to put your starter on hold .  

Photography by: Jon Melendez

Sourdough Everything Pretzels 2015-10-29 23:29:44 Yields 12






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Prep Time
1 hr

Cook Time
25 min

Prep Time
1 hr

Cook Time
25 min
For the Pretzels 3/4 cup lukewarm water 1 cup unfed sourdough starter, straight from the refrigerator 3 cups King Arthur Unbleached All-Purpose Flour 1/4 cup Baker's Special Dry Milk or nonfat dry milk 1 tablespoon sugar 1 tablespoon melted unsalted butter 1 1/2 teaspoons salt 2 teaspoons instant or active dry yeast
For the Topping 1 tablespoon granulated sugar 2 tablespoons water pretzel salt everything bagel topping 4 tablespoons melted unsalted butter
Instructions In the bowl of an electric stand mixer fitted with a dough hook, combine water, sourdough starter, flour, dry milk, sugar, melted butter, salt, and yeast. Mix on low speed until dough comes together and forms a cohesive dough ball around the dough hook, about 8 minutes. The dough should be slightly sticky. Add a tablespoon more water if the dough seems dry. Dust the dough with flour, cover with plastic wrap and let rest in a warm place for 45 minutes. The dough may not double in size, but it will rise. Towards the end of the rising time, preheat the oven to 350°F. Turn the dough out onto a very lightly floured work surface, fold it over a few times to gently deflate it, and knead about 5 times. Divide the dough into 12 pieces, eye-balling it or weighing each piece to a 2.5 ounce piece. Roll each piece of dough into an 18" rope. Shape each rope into a pretzel using the photographic instructions above. Dissolve the sugar in the water. Brush the pretzels and sprinkle generously with everything bagel topping and pretzel salt. Bake the pretzels for 25 to 30 minutes, until they're a light golden brown. Remove the pretzels from the oven, and generously brush with melted butter, if desired.
By Joy the Baker and King Arthur Flour Joy the Baker http://joythebaker.com/

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Chili Cheese Dogs

This is an exercise in following your craving.  Actually, this is more of an exercise in dragging you along into following my craving.  (Sorry?)

I do a really good job of eating spinach and quinoa and omega-this and superfood-that.  Essentially, I do a really good job of not eating chili cheese dogs as often as I want to eat chili cheese dogs.

So here we are, and it’s really delicious.  

Also… while we’re chili-cheesing things, may I humbly present these Baked Chili Cheese Fries.  They aren’t chili topped, rather chili flavored… which is pretty dang exciting if you asked me (and I’m pretty sure you asked me).  

Let’s do this.  There’s no turning back now.  Well there is, but would you really want to?  

Chopped onions are sautéed with ground beef and garlic.  It’s the start of many good things.  

To chili-make we add tomato sauce, honey for sweetness, and lots of earthy and spicy spices (technical term) to make chili taste like chili.  Sweet paprika, ground cumin, chili powder, cayenne for spice, and salt and pepper.  

Things are feeling right.  Very right.  

Time for assembly!

I boiled the hot dogs in simmering water until warmed through and bought the softest hot dog buns I could get my hands on.  Cheddar cheese is required in generous proportions as are chopped onions.  

Your instincts will show you the way.  Hot dog, meet bun.  

Warm chili, meet hot dog.  

Cheese and onion, like… lots! 

If you’re the kind of person who can eat a chili dog without Fritos then… well, I salute you… but I don’t trust you.  

We’ll need some salty crunch to go with our delicious madness.  

And of course chili and cheese and onions go on top of the chips.  I’m not a Neanderthal (anymore).  

Chili Cheese Dogs 2015-11-09 23:25:06 Serves 8






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Prep Time
30 min

Prep Time
30 min
For the Chili 1 tablespoon olive oil 1 large white onion, chopped and 1/2 cup reserved for topping 1 pound ground beef 1 large clove garlic, minced 16 ounce can of tomato sauce 2 tablespoons honey about 1 1/2 tablespoons sweet paprika about 1 tablespoon ground cumin about 1 tablespoon chili powder 1/2 teaspoon cayenne powder salt and freshly ground black pepper to taste
To Assemble the Dogs 8 all-beef hot dogs 8 soft hot dog buns 1 cup grated sharp cheddar cheese 1/2 cup finely chopped white onion, reserved from above
Instructions Heat a large skillet over medium heat. Add onion. Stir and cook until onions are tender and translucent, about 5 minutes. Add the ground beef and garlic and use a wooden spoon to break the ground bed up as it cooks. Stir and sauté until the beef is cooked through, about 8 minutes. Add the tomato sauce, honey, and spices. Stir and bring to a simmer. Taste and season with more salt and spice as desired. Allow to simmer down to your desired thickness. To assemble the chili dogs, boil hot dogs in simmer water until warmed through. Place into soft hot dog buns. Top with a heaping spoonful of warm chili, top with lots of shredded cheese and chopped onions. Serve with fritos, pickles, and root beer.
By Joy the Baker Joy the Baker http://joythebaker.com/

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Let It Be Sunday!

Hello my friends!  It’s Sunday which means we’re entitled to three donuts, two cups of coffee, and one really solid high-five.  

I was in Chicago this week working with KitchenAid and I’d be lying if I didn’t tell you that most of me was keeping an eye out for Anthony Edwards, Noah Wylie, and early George Clooney from the 90’s hit medical drama ER.  Do you remember how good that show was?  I mean… Grey’s Anatomy ain’t got nothin’… except that time when Denny died and a little piece of ALL OF US died with him.  

These are things that, if I used Snapchat, I’d discuss ad-nasuem.  

I hope this day allows you some rest and rejuvenation.  Here’s some Internet, if that will help: 

•  Welp.  Here we are.  Stressed, Tired, Rushed: a portrait of the modern American family 

•  The things we carry and the magic words to say when everything is going wrong.

•  Mark Bittman on Why I Quit My Dream Job At The NYT.  More boots on the ground.  

•  We’re in a weird position.  Middle class people have money, but don’t… America is full of high-earning poor people.  Maybe we subscribe to too many music and television streaming services, and boutique coffee delivery services that are secretly depleting all of our dollars.  Or maybe I’m just talking about myself.  Nevermind. Carry on.

•  How one Australian Instagram star is fed up with the facade and became a Social Media Game Changer.  

•  Food 52 has a friend list of Family Food Myths.  The only thing that circulated my family dinner table was ‘you better finish your fish sticks… there are starving children in China’ which may not be a myth, but I never was sure what that had to do with the cold fish on my plate. 

•  Area girlfriend and her blanket.  Highlights of living alone:  Winter thermostat at 78.  (I’m ridiculous.)

•  Our next Baking Bootcamp is coming up at the end of the week.  Here’s what we’ll need:  King Arthur Flour Sourdough Starter

•  A Thanksgiving cacophony I can get behind:  Vegducken.  

•  I’m making this today.  I may or may not take pictures of it.  Lemon-Almond Butter Cake

•  It’s time for very good looking waterproof rain boots, because we’re grown and our feet are important. 

•  As we start to book our holiday travel, let us also consider early holiday gifting:  carry on cocktails.  

I think you’re great.

xo Joy

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Bourbon Pear Crumble Pie

The apples on my kitchen counter are looking at me in utter confusion.  They don’t understand how I could make a beautiful pie crust, make a sweet, pecan-studded crumble, bring out the bourbon, and reach for the pears instead of them.  

They can’t understand how I’d have a pie party without them.  Especially this time of year.  

I think I heard them whispering and conspiring with the canned pumpkin to stage some sort of baking coup, but I’ll keep my eye on them.  Frankly, they’re pretty cocky and presumptive.  I can make a delicious Fall pie without them.  

The apples are going to be so mad when I eat them with plain old peanut butter, but really… can we show pears some love?  It’s time.  

Chill out apples. 

For this lovely Pear Bourbon Crumble pie I used Red Anjou pears because they were beautiful (and totally on sale).  I wanted them ripe, but not mushy-gushy, and getting to that point take great attention to the fruit bowl.  One day pears are perfectly ripe but firm, the next day they’re bruised and molding.  Keep an eye on em.  

(The apples are like… SEEEE, we told you so! And I’m like… hush up, apples.) 

This pie recipe is just slightly adapted from The Four & Twenty Blackbirds Pie Book.  One of my very favorites.  

Pears are peeled and sliced.  Some pears may be more firm than others.  That’s absolutely fine.  It will make for good texture in our pie slices.

Lemon is essential.

Lemon and sugar are tossed with the pears to help the fruit release some of their sweet juices.  It’s a sit and wait situation.  But while we wait… why not crumble?

The crumble topping is a combination of oats, brown sugar, flour, pecans, and cold butter.  It’s hearty and sweet, and browns beautiful on top of the bubbling fruit.  

We’ve talked about homemade pie crust six ways to Sunday, haven’t we?  

Here’s Five Tips For The Best All-Butter Pie Crust from scratch… because it hurts me when you buy pre-made pie crust.  

Into our juicy pears we add brown sugar flour, spices like ginger (perfection!), and all spice, and bourbon (heaven!) and bitters… cocktail bitters for depth and introspection.  

The juicy fruit is tossed, and before I pile the mixture into the pie crust, I like to toss a handful of the oat crumble into the pie filling.  This will help for thickening and overall flavor integration.  Super serious, right? 

Feeling pretty accomplished, I must say.

Piled high with crumble and ready for a foil-lined baking sheet in the oven.  The juices might bubble over and it’s best to be prepared.  

This pie is fragrant and really… it’s pie so it’s perfect.  The ginger and bourbon really shine through.  The pears are soft, malleable, and pleasant.  Like the most tender apple pie if you’re looking for a comparison.  

I like the crunch from pecans though you could leave the pecans out for nut sensitivities.  One another note, walnuts would also be a stellar idea.  

For optimal enjoyment, let the pie cool to room temperature before enjoying.  This might seem counter-intuitive, but the juices need time to settle before the pie is sliced.

Happy baking!

(You could make a drinking game of how many times I used the words ‘juice’ and ‘juices’ in this post.  Apologies / cheers.)

Pear Bourbon Crumble Pie 2015-11-05 20:03:10 Serves 8






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Prep Time
1 hr 20 min

Cook Time
50 min

Prep Time
1 hr 20 min

Cook Time
50 min
For the Crust 1 1/4 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup (1 stick, 4 ounces) cold unsalted butter, cut into small chunks 1/4 cup plus 1 to 2 tablespoon cold buttermilk
For the Filling 6-7 ripe but firm pears, any variety, peeled and sliced, about 5 cups sliced juice of 1 lemon 2 tablespoons granulated sugar 2/3 cup lightly packed brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground ginger 1/4 teaspoon allspice 1/4 teaspoon ground cardamom pinch freshly grated nutmeg pinch of fresh cracked black pepper 1/2 teaspoon kosher salt 3 tablespoons bourbon 2 dashes bitters 1 teaspoon pure vanilla extract
For the Crumble 3/4 cup all-purpose flour 3/4 cup old-fashioned oats 2/3 cup granulated sugar large pinch of salt 6 tablespoons cold unsalted butter, cut into small chunks 1/2 cup coarsely chopped pecans
Instructions To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture. To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours. To make the filling, in a medium bowl toss together sliced pears, lemon juice, and granulated sugar. Allow to macerate for 20 minutes. Add brown sugar, flour, spices, pepper, salt, bourbon, bitters, and vanilla. Toss to evenly coat the pears in the mixture but try to be gently enough as to not bruise the pears too much. To make the crumble, in a medium bowl (yea… we’re using a lot of medium bowls), whisk together flour, oats, sugar, and salt. Add the cold butter chunks and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the mixture until well incorporated. Some butter bits will be the size of peas, and smaller. Add the pecans and toss to combine.
To Assemble the Pie Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. Remove the pie crust from the refrigerator. Toss a handful (about 1/2 cup) of the topping mixture into the pear mixture, toss. Dump the fruit mixture into the pie crust. Top generously with topping mixture. Place on the prepared baking sheet and place in the oven. It’s important to use the middle rack because if the pie is too close to the top of the oven, the pecans will burn quickly. Bake for 20 minutes then reduce the heat to 375 and bake for another 30 minutes until golden brown and bubbling. Remove from the oven and cool for 3 hours before serving. This will allow the juices to thicken and rest. Serve in generous slices with vanilla ice cream or whipped cream.
By Joy the Baker
Adapted from The Four & Twenty Blackbirds Pie Book
Adapted from The Four & Twenty Blackbirds Pie Book
Joy the Baker http://joythebaker.com/

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Spicy Buffalo Chicken Sweet Rolls

I have a lot of guilty pleasures.  So many, in fact… I think I’ve stopped feeling guilty about them.  What’s the use in that anyway?

One of the many, not Real Housewives of New York City related (guilty) pleasure is, sweet rolls.  Store bought, smashed package, ultra soft, pillows of sweet dough.   Really the best!   

This stuffed sweet dough recipe is inspired by a recipe in Martha Stewart’s Appetizers a new (of course LOVELY) book by the queen.  Turns out she and I have the same sweet dough pleasures.  She prefers to stuff hers with lobster roll filling (because she classy as ever), and I went with a spicy buffalo chicken inspired filling.  I’m classy, too… mostly.  

Essentially we’re making conjoined mini sandwiches.  And we’re feeling like genius winners of success and fortune.  That’s not an overstatement.  We’re talking about sweet roll sandwiches! 

Let me help you down the road that leads to stuffed sweet buns.

Here’s what you’ll need.  

 Hawaiian Sweet Rolls.  Get two packages because you’ll probably eat a third of one package in your car in the parking lot of the grocery store.  You think you won’t but you totally will.  
Poached Chicken Breast.  It’s boiled chicken folks.  Boiled and shredded chicken.  Here’s how to poach chicken breast.
Celery because we sometimes like vegetables, and this particular vegetable is crunchy and benign and really refreshing with spicy chicken-stuffs.  
Mayonnaise and Spicy Wing Sauce.  Both are store-bought because they come from the store delicious.  Wing sauce is essentially hot sauce (the very hot kind) and melted butter.  The store-bough version is much more balanced in seasoning that I can do on my own.  Mayonnaise adds a creamy and cooling element.  If you don’t like mayonnaise… I tell you my thoughts about that here .  
Blue cheese for strength and tang and an element of DANG GOOD refinement.  Chives because we’re classy dammit.  

Cooled and shredded poached chicken is mixed with mayonnaise, wing sauce, and sliced fresh celery.  Easy.  This is all just too easy.  (And it supposed to be.)

Use a small serrated knife to slice into the tops of the Hawaiian Sweet Rolls.  

No need to separate the rolls, keep them as they come, bundled together like sweet little pillows of happiness and dough.  

Use your most delicate shove technique to coerce the chicken mixture into the buns.  About 2 heaping tablespoons into each roll.

A delicate, no-nonsense touch.   

Once all the rolls are stuffed, we sprinkle on the blue cheese and chives, pull apart and devour.  

The chicken mixture (depending on the hot sauce you choose) will be spicy!  Just spicy enough to be like.. I dunno, this might have been a mistake!  The sweet doughy rolls are no accident.  Perfect compliment to the spice.  

Pack these up!  This is a perfect friend-share situation.  

Spicy Buffalo Chicken Sweet Rolls 2015-11-03 00:12:44






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Prep Time
30 min

Prep Time
30 min
Ingredients 1 - 12 pack Hawaiian Sweet Rolls 2 small chicken breasts bay leaf, black peppercorns, salt, 2 stalks celery, sliced 1/2 cup bottled hot wing sauce (however hot you'd like) 3 tablespoons mayonnaise salt and pepper if you'd like 1/3 cup crumbled blue cheese 3 tablespoons chopped fresh chives
Instructions Place chicken breast in a medium saucepan. Sprinkle with salt and pepper. Add cool water to cover the chicken by 1-inch and and a few peppercorns and bay leaf if you'd like. Place over medium heat. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes. Remove from the heat and test the chicken for doneness. Remove the cooked chicken from the poaching liquid, place on a clean cutting board and use two forks to shread the chicken. Allow to cool to mostly room temperature. Stir in hot sauce, and mayonnaise. Add more of each or both according to your desired wetness and taste. Toss in celery, and salt and pepper if needed. Slice 2-inch slices into each sweet bun. Don't separate the rolls and don't slice through to the bottom of the rolls. Gently use your fingers to create a space for the chicken within the roll. Spoon chicken mixture into the rolls. Top with crumbled blue cheese and chopped chives. Cover and store in the refrigerator for up to 6 hours (they can start to get soggy) or serve immediately. They're delicious!
By Joy the Baker
Adapted from http://www.amazon.com/gp/product/0307...
Adapted from http://www.amazon.com/gp/product/0307...
Joy the Baker http://joythebaker.com/

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Let It Be Sunday!

Good morning!  Happy day after Halloween!  If you’re waking up in your elephant costume onsie, with emo eye makeup smeared all over your face, or with green body paint all over your sheets… not to worry… I ate my weight in peanut butter m&m’s last night and watched enough scary movies to keep up wide awake through the new year so… we all have our stuff.  

Throw the sheets in the wash, will some coffee into your mug, and spend your daylight savings hour with me.  I’m an internet expert… which isn’t true at all, but I did gather some interesting bits from here and there.  

•  This is why you hate the sound of your own voice on recordings.  But also… what if you don’t hate the sound of your own voice?  What kind of terrible narcissist does that make me?   

•  Why Siri Sounds Like A Lady.  Because we’re just so dang pleasing.  

•  My Dark California Dream.  Is California… over?   Is that even possible? (Not really…)

•  A bread-related weekend read.  Industrial production destroyed both the taste and nutritional value of wheat.  One scientist believes he can undo the damage:  Bread is Broken.  

•  Adele is here, and we’re all ready and listening.  

•  Stop stressing about how much you’re stressing and read about How Stress Makes You Sick.  Yoga helps.

•  If Your Period Was A Person.  It’s all just too too real. 

•  You’re not deathly allergic to garlic… you just don’t like garlic.  Don’t be a dick.  Food Allergy Fakers Need To Stop

•  Vitamin Biscuits from the creator of Blue Print Cleanse.  More reason to eat cookies!  As if we needed them.   

•  In case you’re wondering what to get me for Christmas (I know you’re not…).  It’s THIS KNIFE.  Or THESE KNIVES.  Do not care about designer shoes or good manicures.  Care very very much about good kitchen stuffs. 

•  Bet you didn’t know you couldn’t live without these Pineapple Tumblers.  Sorry. 

•  The Ripped Bodice:  a could-be, would-be, will-be romance bookstore in Los Angeles.  

•  Sometimes when I need a pick-me-up, I watch old Soul Train videos while I’m making my morning coffee.  What I wouldn’t give to work a Soul Train line:  Rock Steady.  So much great knee-work.  

•  The new Polaroid Cube is out and I’m not going to lie:  I WANT ONE.  

•  Stick garlic in the butt and get to roasting:  Engagement Roast Chicken (not your butt).  

Have a very very happy day.  

xo Joy

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The Five Baked Goods I Buy (and totally don’t make at home)

After a good many years working in the food service industry, in the kitchen searing my eyelashes together opening the hot oven, making whipped cream from scratch 12 times a night, smelling like cheese, going home with french fries smashed inside the soles of my non-slip (why and I still slipping?) shoes… I’ve learned a few things.  First, everything on your body will hurt and that’s how you know you’re using all of your body and heart to make food for people to love.  Second, you know it’s going to be a good night when 4:30pm staff meal has steak in it.  Third, the best meal, the very best meal you’ve ever eaten in your life is that grilled cheese that your roommate made you after you get home from a long shift.  While it may be a little burnt on the one side, it’s melty just right, and you’re sitting down and YOU DIDN’T HAVE TO MAKE IT YOURSELF.  

Food service people can be the harshest, most grippy critics, or they can be like… ‘please put mostly fine food on a plate because I don’t have the energy or equipment to sous-vide or saute, rest and rise, pipe, fry or bake… and don’t be too too rude to me but even if you are, I’ll still tip you well because I know that you too have non-slip shoes that still slip, and you’re tired, and you don’t know that I know’.

The food that I didn’t stand, stir, contemplate, and bake is the best food of all.  Even if it’s just a turkey sandwich.  Someone please make me a turkey sandwich.  I’ll take it with as much mayo as you’re giving… but I also won’t be choosy.  

Here are the five things I don’t bake at home because I think they’re best when someone else’s precise and loving hands, their hot hot ovens, and their tender loving care… all that, is there… man-alive it tastes better!  

•  Macarons are delicate almond and egg white sandwich cookies.  They take some determination and patience and a bit of a perfectionist streak.  I think it’s the perfectionism and focus that makes them extra special.  I prefer to splurge by the boxful, very occasionally.  Luxury, for sure.  For the very good among us, a Step-by-step Guide To French Macarons.  

•  Here’s what I’ve found with baking: the fewer the ingredients, the less fat, the more likely I am to fudge up a recipe.  Fat from eggs and butter add a generous amount of forgiveness to a recipe.   Baguettes, beautifully crusty French bread, is made with four simple ingredients:  flour, water, yeast, and salt.  The way to a dreamy baguette is in yeast development, shaping, scoring, aaannndd and extremely hot, steam-capable oven, aka: often best from a bakery.  For the eager and bread among us, Food52 has a 4-Hour Baguette recipe, or… if you’re in New Orleans: Bellegarde Bakery.  

•  In the same way that  baguettes need time, love, and a really hot oven… good thin crust pizza is an elusive animal at home.  I find that the best way to enjoy pizza is sitting on my butt, stating my pizza order to someone kind enough to make one for me, and promptly drinking two glasses of lambrusco.  Or.. grilling a pizza is the at home move, if you have a grill and maybe someone to grill for you (ideal).  (Am I lazy?)  (Rhetorical.) 

•  Have you ever had a perfect canelé?  They’re the ideal amalgamation of caramelization, crunch, chew, and soft custard.  They’re perfect baking science and my eyes go wide at the thought of making them really well.   I think they’re tough!  A few years ago Chez Pim told us all about it here.    The perfect canelé is nearly burnt… so very close to being burnt brown on the outside, while soft, custardy, but not too airy on the inside.  I’ll take mine by the three-ful from a professional baking case, and eat them too fast with too much coffee and pretend I’m in a Maybelline commercial. (Born with it.) 

•  Layers of flakey, airy, buttery crust, filled with dark chocolate, and topped with just too much powdered sugar.  This is the Chocolate Croissants.  Homemade is possible, sure… but ordering a dry cappuccino and eating a chocolate croissant while reading a good book alone on a Saturday morning.  In New Orleans:  Gracious Bakery.  In San Francisco:  Tartine Bakery (Amen!)

What are your must-buy baked goods?  Follow-up:  Are you free this afternoon for a coffee and croissant date? After our turkey sandwich.  

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Flaky Apple Dumplings with Salted Maple Caramel

There’s no denying it, we’re heading straight for the holidays.  Just about the time I bust out my Fall scarves, I find myself wanting to scent my house with cinnamon and spice.  It’s also when the family starts to chatter about who is in charge of what holiday meal, where the ham is coming from, who is making the rolls, and how many pies and peanut butter balls should be made and gifted.   It’s all very serious business. 

It’s exciting, if only for the fact that my mom will soon bring down the Christmas decorations from the garage, my Aunt Judy will light her familiar festive holiday candles, and the holiday china (even if it’s just paper plates sometimes because we’re totally fancy like that) is always on point.  

I’m prepping for the holiday spirit.  Getting my head in the game, my recipes, and plateware in order.  We’re coming in strong this holiday season! 

This post is created in partnership with HomeGoods where I found most of the lovely plateware and bowl featured in this post, as well as fantastic specialty baking ingredients including this incredible muscovado sugar.  Totally reasonably priced.  Loads of good stuff that rotates weekly.  Opinions and dumplings are my own.  

Let’s make these pretty pretty dumplings!  Should we put on a scarf to get in the Fall spirit?  

Here’s what we need:  

chilled puff pastry (the all-butter sort is best and most delicious)
cinnamon and freshly grated nutmeg
muscovado brown sugar (it’s dark and moist and extra molasses-y)
tart granny smith apples
and all the fixins for homemade caramel:  sugar, maple syrup, cream, butter, and salt 

Apples are peeled, sliced in half vertically, then cored.  I used a spoon to easily remove the apple core.  A bit of lemon will keep the apples from browning while you’re assembling, but really… these apples are going into buttery crust, a little browning won’t hurt.  

Puff pastry is rolled out on a lightly floured surface and cut into circles with a 4-inch round biscuit cutter.  

Now it’s time for assembly!  

One puff pastry round is lightly brushed with egg wash and topped with sliced apples.  Two or three good slices will do.

The apples are topped with rich muscovado sugar, and a good pinch of cinnamon and nutmeg.  All of the comforting apple pie flavors, butter flaky, and individually sized.  

A pat of butter, because always.  

The apple juices, melting butter, sugar and spice will combine to make perfect little pockets.  

Topped, pressed, and sealed with the tines of a fork.  

Small vent holes in each dumpling to let the steam escape. 

The dumplings are brushed with egg wash and sprinkled with turbinado sugar, making them golden brown and sugar-crisp.  

Crisp and flaky on the outside.  Warm, tender, and juicy on the inside.  

While the dumplings baked, I boiled granulated sugar and pure maple syrup I found at HomeGoods into a sweet, browned, salty caramel.  There is no more perfect topping to crust and apples.  I’ve done the research.  

Served warm with on pretty plates.  We’ve come this far, we’re using our festive plates from HomeGoods to fully enjoy our Fall creation.  

Baking Notes:  

 These dumplings can be made, and sealed (not egg washed and sugar-topped) and frozen.  To bake, remove from the freezer, brush with egg, sprinkle with sugar, and bake for about 5 minutes longer.  
These dumplings can also be baked and then frozen.  Just wrap well, store in the freezer, bring to room temperature in the refrigerator overnight, then reheat gently in a 300 degree oven for about 10 minutes before serving.  

Flaky Apple Dumplings with Salted Maple Caramel 2015-10-19 11:23:46 Yields 6






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Prep Time
20 min

Cook Time
20 min

Prep Time
20 min

Cook Time
20 min
For the Apple Dumplings 1 sheet thawed but chilled all-butter puff pastry (I used Dufour Puff Pastry) 2 Granny Smith apples, peeled and cored and sliced into thin rings (just under ¼-inch) ½ cup packed muscovado sugar, divided 2 tablespoons ground cinnamon, divided 1 tablespoons freshly grated nutmeg, divided several pinches of salt 3 tablespoons unsalted butter 1 large egg, beaten turbinado sugar, for dusting
For the Maple Salted Caramel ½ cup granulated sugar 2 tablespoons water 2 tablespoons light corn syrup 2 tablespoons maple syrup 1/3 cup heavy cream 2 tablespoons unsalted butter ¼ teaspoon coarse sea salt
Instructions To make the dumplings, place a rack in the center and upper third of the oven and preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. On a lightly floured work surface, unfold the thawed but chilled puff pastry. Use a lightly floured rolling pin to roll the puff pastry out about 1-inch on all sides. Use a 3 5/8-inch or 4-inch round biscuit cutter to cut as many rounds as you can from the puff pastry. I got about 10 rounds. Place rounds on a floured counter. Top 5 of the rounds with a few apple slices (2 or 3 depending on how thick you sliced them). Top each mound of apples with scant tablespoon of brown sugar, a good pinch of cinnamon, a good pinch of nutmeg, and a small pat of butter. Lightly brush the edges with beaten egg. Use your fingers to lightly stretch out the round of puff pastry that you’re using to top the dumpling. This will help it fit over the apple, sugar, and butter. Top the apple and butter with the remaining pastry pieces and press lightly with your fingers to seal. Use the tines of a fork to better press the dough pieces together. Cut three small vent holes in the top of each dumpling. Place the dumplings on the prepared baking sheets. Brush each lightly with egg wash. Sprinkle generously with turbinado sugar. If the dumplings have gotten very soft and warm as they were being assembled, place the baking sheets (with the dumplings) in the refrigerator for 10 minutes. Bake for 18-20 minutes until golden and bubbling. Allow to cool for 10 minutes of the baking sheet before serving warm. While the dumplings cook and cool, make the caramel sauce. To make the caramel, add sugar, water, and corn syrup to a medium saucepan. Bring to a boil over medium heat, stirring once or twice. Bring to a boil and allow to brown. Once sugar has browned to a medium amber color, remove from heat and immediately add maple syrup, heavy cream and butter. Mixture will boil and foam. Stir well. Add salt and stir well to incorporate. Caramel may seem thin… that’s ok. Place in a bowl. Cover with plastic wrap and cool in the fridge for 1 hour if you'd like it thicker. Pour over war, dumplings and serve.
Notes Muscovado sugar and pure maple syrup found at HomeGoods!
By Joy the Baker Joy the Baker http://joythebaker.com/

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