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

baked coffee cake french toast {joy the baker}

i'm a topping kinda gal

muffin tops

frosting

crumble

make me weak 

in the willpower

when i saw this french toast

with 

brown sugar crumble

in

joy the baker's new cookbook

i gathered the ingredients

and

whipped it up

admittedly

i halved the recipe

because of the willpower thing

whoa

this is good

pure comfort food

fully-amped

baked coffee cake french toast

from

 joy the baker cookbook

for the french toast

1 Tbs unsalted butter

10 slices stale white or whole wheat sandwich bread

4 large eggs

1 cup whole milk

1/2 cup buttermilk

1/2 cup granulated sugar

1 Tbs pure vanilla extract

for the topping

1/2 cup all purpose flour

1/4 cup packed light brown sugar

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes

powdered sugar for garnish

to make the french toast: melt butter in an8-inch cast-iron (or any oven friendly) skillet.  coat the entire pan, including the sides of the skillet with melted butter.  remove from heat.  Slice the bread diagonally. fan and stack the bread atop the melted butter, cut side down, point side up.  In a medium-sized bowl, whisk together eggs, whole milk,  buttermilk, sugar and vanilla.  once well incorporated, pour the custard over the bread slices into the skillet.  gently press the bread slices into the custard to coat; bread slices will not completely submerged in the egg mixture.

cover the skillet with plastic wrap and refrigerate for anywhere from 30 minutes to overnight.  

just before you are read to bake, place a rack in the center of the oven and preheat to 350F.  to make the topping: whisk together flour, sugar, cinnamon, and salt.  use your fingers to work the butter into the dry ingredients until the butter is in pea-sized lumps.  remove the soaked bread from the refrigerator and sprinkle with crumb topping.

bake for 20 to 25 minutes, until the custard has set and the bread tops are toasted.  allow to cool for 15 minutes.  sift powdered sugar over the top of the toast and scoop into bowls to serve.  serve with fresh berries if you'd like.  this dish is best served the day it is made.

**my notes: obviously i didn't make this in a skillet.  i used about 1 1/2 slices of bread per mug, and tore them into large pieces.  i fully submerged in the custard and then topped with the crumble.  i knew they were done when they began to souffle and the crumble was crisp.  i also used 2% milk and reduced the sugar just a little because i heaped on the topping. lastly, i threw in a bit of nutmeg, because i love it.  

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

Whole Wheat Honey & Goat Cheese Drop Biscuits {Joy the Baker}

hubster and i keep bees

i know you have heard me brag about it before

i just think it is so cool

and the honey is

a-mazing

when i saw

that part of our 

cookbook spotlight

for

joy the baker

includes a recipe

highlighting  honey

i 

waited until no one was looking

closed myself in the cupboard

opened my secret compartment

and

pulled my "reserve honey"

 honey used only

for special things

like 

tinctures

cocktails

and

spoonfuls

to be truthful

these biscuits are so good

that i ate two

straight from the oven 

which actually

i don't recommend

oh they are good

but 

will burn the roof of your mouth

without regret

i do

 however

 recommend you eat them warm

i schmeared mine with honey

but think

these would make for an amazing

shortcake

with a little more chevre tossed into the strawberries

and maybe

a little black pepper

and perhaps

just a few sprigs of basil

okay

i'll make that 

and let you know

in the meantime

try these

they are good

whole wheat honey & goat cheese drop biscuits

Joy the Baker Cookbook

makes 8-10

2 cups whole wheat flour

3 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp slat

1/2 stick unsalted butter plus extra for the pan

4 Tbsp crumbled goat cheese

1 cup buttermilk

2 Tbsp honey plus more for drizzling

Preheat oven to 400 degrees. Place a 10 inch cast iron skillet into the oven as it preheats.

In a bowl whisk together the flour, baking powder, baking soda and salt. With your fingers quickly incorporate the goat cheese and butter until it looks like coarse oatmeal.

Make a well in the center of the dry mixture. Whisk together buttermilk and honey, don't worry if it dosen't all blend. Pour into the center of the flour mixture and stir gently with a fork until no dry ingredients are left. Set aside. 

Remove the skillet from the oven and swirl 1 Tbsp of butter around coating all of the pan. Spoon batter into the hot pan by about 1/4 cup amounts leaving about an inch between each biscuit. 

Bake for about 14-16 minutes until golden on top and firm to the touch. Remove from the oven and let rest for 5 minutes. Repeat until all of the batter has been used. For a glossy finish brush the biscuits with warm honey. They are best served immediately but will last for up to 3 days well wrapped at room temperature.

my note: **if you do not have a cast iron skillet, these will bake just fine in a sheet pan.  you may need a bit more butter to fill the space...use your judgement.  place the sheet pan in the oven just as you would the skillet.

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*