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Allow me to introduce Joy of the blog Joy the Baker. You may have seen a couple of her recipes featured on this blog, and I regularly include her posts in my Friday Link Love. Joy not only has an amazing blog, she has a podcast, and two, that’s right two, cookbooks: one available now and the other on October 14th. I love that her blog isn’t just well composed food photography; she includes shots of the process and the mess. She also includes pictures of her fluffy orange cat, which looks very similar to my fluffy orange cat, and she adores him as much as I adore mine. One of my all time favorite reads. Do yourself a favor and click on over.
PS: She calls her orange baby Tron. How cool is that?
All images from Joy the Baker .
I have been a little under the weather this week. Consequently, dinner hasn’t been my biggest priority, although I did pull it together enough to make marscapone stuffed french toast with honey, blueberries and pistachios. It was crazy good, not gonna lie, but mostly it’s been whatever I can throw together in the time it takes Andy to drive home. I can’t say that today will be any different, but if I were feeling motivated, I would be making these gorgeous Cheddar Buttermilk Waffle BLTS from Joy the Baker (with vegetarian bacon for me of course).
You’ll have to click over to her blog for the recipe, and to see more of her adorable orange cat Tron-cat (he looks so much like Oliver!). I just wanted to share some of these mouthwatering photos. Suddenly take out doesn’t seem as appealing does it?
All images from Joy the Baker.
I was going to save this post for my Friday Link Love, but it absolutely made my day yesterday. It’s a recipe for cat treats from Joy the Baker and it has pictures of her orange cat. He looks so much like my orange cat! A giant fluffy ball of orange cuteness, I can barely stand it! I’d feel weird about having such a dramatic response to a fellow orange cat owner, but my friend Stefanie is a corgi owner and I have seen her act the exact same way every time she encounters another corgi owner. So it can’t be that strange right?
Joy the Baker –
So I have this cat. His name is Jules, but I call him Tron.
Sometimes you just name the creature in your house the wrong name. It’s hard to know until you know them. Never let me name a child. I won’t get it right. That’s the lesson we’re supposed to learn here.
So I have this cat. Sometimes I make him cat toys and cat treats. It’s a thing I do with only a residual amount of shame and embarrassment.
I first made these cat treats for my kitten about a year ago, and Design Sponge was pretty keen on them. I made them again this weekend and my kitten-cat was pretty excited. To be fair, he also gets excited when I buy a rotisserie chicken or slice into an avocado. He’ll also steal a warm blueberry muffin, eat through the center of a pie, or lick the frosting off a cake. He’s not particular about food, he’ll eat it all, and he’s a terrible person (and I love him).
Animal Jar Tops were invented by the Internet, not me. Find out how to make them here.
Cat treats! Let’s talk about these little bites.
These cat treats are made of very simple ingredients that aren’t cat food, but that our cats are going to eat and enjoy. If now is the time that you’d like to freak out about oats and tuna and making your own cat food and cat health… ok. But these are just cat treats, so maybe we could just all calm down by like, at least 12%. Just sayin’.
One of the binder of these cat treats is oats.
More specifically, oats that are pulverized into oat flour. Like so. Easy.
In the food processor we combine oat flour, canned (unsalted) tuna, and catnip.
Olive oil for moisture, good fat, and good fur.
An egg yolk for good fat, good binding, and good fur.
Good fur is important.
Pulverized and combined. The mixture is doughy and people-edible but mostly kitty-edible.
I roll the tuna dough into teaspoon sized balls. Kitty-sized.
A little criss-cross action. Just for even baking. Even with cat treats we want to get things right!
I usually shush him away, but these crunchy treats are fresh from the oven for him, so….
So why not make some Catnip Yarn Balls along with the cat treats and just go all the way.
I’m the only one that knows I’m a crazy cat lady… until I share it with all of you.
Ps. Since these baked kitty treats have tuna and egg in them, I store them in a jar in the refrigerator.
Tuna Catnip Kitty Treats
1 (5 ounce) can tuna, no salt added and packed in water, drained
1 cup oat flour*
1 large egg
1 tablespoon olive oil
1 heaping tablespoon dried catnip
*It’s easy to make your own oat flour. Simply grind old-fashioned oats in a spice grinder (or a super clean coffee grinder) until it is transformed into a light powder. There you have it — oat flour!
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor fitted with a blade attachment, combine drained tuna, oat flour, egg, olive oil and catnip. Blend until mixture is smooth. It will be thick but pliable and not terribly sticky.
Roll dough into 1/2 teaspoon balls and place on prepared cookie sheet. Use a skewer to press an X-shape into each cookie ball.
Bake cookies for 10 to 12 minutes until they are dried on top and slightly browned. Allow to cool completely before offering to your kitty.
Place treats in an airtight container and store in the refrigerator for up to seven days.
Original pictures and tutorial here.
Every year I like to bake/make holiday snacks for my friends and family. It’s only September, but I now have the first recipe for my list, this delicious recipe from Joy the Baker. These sweet treats may not even make it to the gift baskets. Andy loves spiced nuts and he loves chai, so I may have to make a decoy batch with double the cinnamon to distract him. I’ll only need to hold him off long enough for them to cool and get packaged. He’ll leave them alone once they’re safely in their wrappers. To much work to open and with the tell-tale crinkle of cellophane will be sure to have me peaking into the kitchen to see whats going on.
makes 3 cups
adapted from Weelicious Lunches
3 cups raw almonds
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 to 1 teaspoon fresh cracked black pepper (depending on how spicy you like your nuts)
3 tablespoons honey
coarse sea salt for topping
Place a rack in the upper third of the oven and preheat oven to 400 degrees F.
Line a rimmed baking sheet with parchment paper. Grease the parchment paper with olive oil or cooking spray.
Place almonds on baking sheet and toast for 10 minutes.
While the almonds are in the oven, in a small bowl, toss together cinnamon, nutmeg, cardamom, ginger, salt, and pepper.
Remove the toasted almonds from the oven. Drizzle with honey and toss to coat.
Sprinkle with the spice mixture and toss well to ensure that all of the almonds have a bit of spice. Sprinkle generously with coarse sea salt. And heck.. drizzle with a bit more honey if you’d like.
Return to the oven and toast for 8 minutes. Remove from the oven and immediately trasnsfer the warm nuts to a plate to cool or jars for storage. The nuts will begin to harden as they cool and become difficult to remove.
Store almonds in an airtight container for up to two weeks.