Joy the Baker {cookbook review}

last month
an advance copy
of

joy the baker's new cookbook

arrived in the post

all
colorful and cheery
from the first visual
you know
who.joy. is.

i began to wonder
did she change her name
to meet her personality?
or is it just
a
wonderful coinkydink?

joy the baker cookbook
is
a great big
bubblegum pink
smiley face

only joy
can present
food
which
 on the surface
looks like stuff your face
after a brutal break-up
food
(chocolate hazelnut spread w/orange cream cheese grilled sandwiches)
in such a way
that you think

oh!

this would be a great treat
for a girlfriend's brunch
(buttermilk skillet cake with walnut praline topping)

or

grams 90th
(araby spice cake with lemon glaze)


or

an rainy afternoon, never get out of your pjs
all alone-comfy couch
 bridget jones double-feature
(single girl melty chocolate cake--chased by  parmesan seaweed popcorn
and maybe?--a  pineapple malted milkshake for the final act)

please don't misunderstand
this is not all fun and games

the recipes
are
 carefully crafted

wholesome ingredients
like flax seed and honey
weave into puds as casually
 as
well worn kickers at a rodeo
making it almost possible
to
say
not only is it good
it is good for ya'
without the accompanying
smirk and snicker

i have done a bit of baking with joy
flax seed crackers

baked coffee cake french toast

and

whole wheat honey and goat cheese drop biscuits

my smattered copy
sports plenty more
earmarked pages

definite, definite
wanna trys

chili cheese fries
dark chocolate and anise biscotti
chocolate and salty peanut butter ice cream
toasted coconut dutch baby
and
vegan pumpkin pecan bread

this book
like joy
is
charming

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

flax seed and cracked pepper crackers {joy the baker}

i'm a little obsessed with flax seed

probably

because i am so thankful

it has replaced

wheat germ

and

cod liver oil

in my diet

yes

i grew up on wheat germ 

brewer's yeast

and

cod liver oil

this is another story--not for today

today

i am here to talk about flax seed

flax seed

crushed and whole

hand turned

into

hearty & wholesome

crackers

a recipe

tucked near the end

of the

sunshiny

cookbook

by

equally delightful

joy the baker

wait

you didn't know she has a cookbook

well

it isn't really technically "out" yet

it will be soon

i am lucky enough

to get a sneak peak

as part of

a cookbook spotlight

YOU

can enter to win one of your own

(click HERE)

  

flax seed and cracked pepper crackers

makes about 4 dozen

1/4 cup golden flaxseed

1/4 cup groun flaxseed meal

1 cup whole wheat flour

1/2 cup all-purpose flour

1/2 tsp baking soda

3/4 tsp salt (i used sea-salt)

2 Tbs unsalted butter-cold and cut into cubes

1/2 cup buttermilk

Place a rack in the center of the oven and preheat to 325 degrees F.  Line 2 baking sheets with parchment paper.  Set aside.  In a medium bowl, whisk together flax seed, flax seed meal, flours, baking soda and salt. Add the butter, and using your fingers, quickly work the butter into the dry ingredients. Some of the butter will  resemble oatmeal flakes; others will be the size of small pebbles.  Make a well in the center of the mixture.  Add buttermilk, and use a fork to bring all of the ingredients together.  Make sure that every bit of flour is moistened by the buttermilk.  The dough will be shaggy. Turn the dough out onto a lightly floured work surface and knead together about 10 times to bring the dough together.  Wrap in plastic wrap and refrigerate 10 minutes.

When chilled, cut dough in half.  On a lightly floured work surface, with a lightly floured rolling pin, roll out half of the dough.  Roll just thinner than 1/8" thick.  Use a 1 1/2" round cookie cutter to cut out crackers, or use a pizza cutter to trim the edges and cut the dough into 1 1/2" squares.  Prick each cracker with the tines of a fork and place on baking sheet.  Bake crackers for 15 to 18 minutes, until slightly browned around the edges.  Remove from the oven and allow to cool completely before placing in an airtight container to store.  Crackers will last, in an airtight container, at room temperature, for up to 4 days.

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*