Food Diary

Are you ready for it?  We’ve entered the downhill slalom towards the holidays and the new year.   Despite the year we’ve endured, heck… maybe because of the year we’ve endured, I’m tipping full-body into this holiday season.  My mom is sweet enough to craft these ornaments for my Christmas tree (that I’m picking up a few days late this year). I have oranges sliced in the refrigerator for stovetop potpourri, and a separate stash of oranges and cloves to make this festive orange tower .  You know I have the pine candle burning and most importantly, this year I’m gearing up to send big lovey holiday care packages to friends and family. Continue reading Chocolate Peppermint Black and Marble Cookies at Joy the Baker.

Take one bite of this pizza soup, and it tastes like your favorite pie in bowl form! Serve with crusty bread for an outrageously delicious meal. With our affinity for artisan pizza recipes , I’m surprised it’s taken us this long to think this idea. Pizza soup ! Because who wouldn’t want all the flavors of a supreme pizza wrapped up in a cozy bowl? The broth is flavored with pizza sauce, tomatoes, and a little Parmesan to make it creamy. The toppings are swimming along inside: bell peppers, garlic and mushrooms, making for a savory pop that surprises you in every bite. Serve with garlic toast, grilled cheese or simply crusty bread and it’s a meal you’ll want to make over and over…and over. (We already have.) Ingredients in pizza soup This pizza soup was only a matter of time. Alex and I have been enamored with making artisan-style pizza since our honeymoon to Italy years ago. We’ve spent a decade researching pizza dough recipes and learning from professionals, and you’ll see that

Hello dear friends and Happy Sunday!  You’ll allow me a little break from our Let It Be Sunday post this holiday Sunday. I’ve taken a bit of time off this week to spend time with a small handful of loved ones in Texas.  Our next Let It Be Sunday is #300 so I need to give it it’s proper attention when my work wheels are back running at full speed.  I wanted to thank each and every one of you who cooked from the magazine this Thanksgiving, those of you who pulled Dad’s Sweet Potato Pie from the oven, those of you who made cinnamon rolls (or cinnamon roll cake! Continue reading Thankful For You! at Joy the Baker.

This overnight oats recipe is the epitome of a healthy, easy breakfast! Here’s how to make it, with lots of tips and topping ideas. Looking for the epitome of an easy breakfast idea? Try this overnight oats recipe ! There’s no cooking involved here: in fact, you can mix up a jar in just 2 minutes! Lave rolled oats in the fridge overnight with milk, and it magically makes them into a sort of porridge. Eat them cold topped with berries or nut butter and they’re absolutely fantastic! This easy breakfast has been trendy for years now. But it wasn’t until recently that Alex and I found a recipe that we actually like (more on that below). Here are lots of tips and topping ideas for how to make the best overnight oats ever! How to make overnight oats This overnight oats recipe has just 4 ingredients, plus salt. That’s less than most recipes you’ll find! Here’s the breakdown of what you’ll need (or jump to the recipe below): Rolled Old Fashioned oats* Milk of choice (2%, oat milk, or

Friends, I have a last minute holiday offering for you. Oh just the most pillowy-soft, tender sweet baby angel, carb-on-carb dinner rolls. I don’t know what your Thanksgiving looks like this year, certainly different than we anticipated earlier this January.   I hope that you’re finding ways to be safe and enjoy a sweet meal with a few people you love.  I’m of the philosophy that, even though the gathering may be small, it can still be special and supremely delicious.  Enter: my Aunt Cordellia’s Famous Potato Rolls. Continue reading Cordellia Ann’s Potato Dinner Rolls at Joy the Baker.

Marinated olives are a stunning appetizer or side! Flavored with garlic and lemon, they’re a great finger food for cheese boards or parties. Here’s a favorite party trick of ours that makes a tasty and versatile appetizer in just 5 minutes of hands on time. It’s Marinated Olives ! This dish will make an olive lover out of anyone. Using the right olives here results in smooth, rich flavor: not briny or overly salty. The garlic, lemon and herbs make a symphony of flavor! Every time we make these and set them out on the table, people go crazy for them! They’re also great for an appetizer dinner at home: bread, cheese, marinated olives and wine. Here are a few tricks to making the tastiest homemade marinated olives you’ll find (in our humble opinion). The secret: use olives packed in water! Here’s our secret to these marinated olives. Use ripe olives packed in water . They have a rich and buttery flavor, nothing like a martini olive. These olives aren’t packed in brine, they’re simply