Podcasts about joy the baker

Happy International Women's Month & Day, friends! On this episode Malaika and Harleigh share the women who shaped their relationship with food, and the women who continue to inspire them today. Borough 22 Gluten Free, Vegan Doughnuts - https://www.borough22.com/ Exceline East African Cuisine, Leytonstone - https://www.homeofeastafricancuisine.com/ SUPPORT, FOLLOW & SHARE INCREDIBLE WOMEN IN FOOD: Angela ‘The Kitchenista' - https://www.instagram.com/thekitchenista/?hl=en Holly - https://www.instagram.com/itsholly/?hl=en Helena ‘ThatNurseCanCook' - https://www.instagram.com/thatnursecancook/?hl=en Terrianns Kitchen - https://www.instagram.com/terriannskitchen/?hl=en Sister Woman Vegan - https://www.instagram.com/sisterwomanvegan/?hl=en Rachel Ama - https://www.youtube.com/@RachelAma Seema - https://www.instagram.com/seemagetsbaked/?hl=en Kelis' Bounty & Full - https://www.bountyandfull.com/ Angel 'The Spice Suite' - https://www.instagram.com/thespicesuite/?hl=en Benjamina Ebeuhi - https://www.instagram.com/bakedbybenji/?hl=en Luminary Bakery - https://luminarybakery.com/ Adi's Pastry - https://www.instagram.com/adi.pastry/?hl=en Eileen Twum - https://www.instagram.com/eix.leen/?hl=en Be Inclusive Hospitality - https://www.instagram.com/beinclusivehospitality/?hl=en Melissa Thompson - https://www.instagram.com/fowlmouthsfood/?hl=en Lecker by Lucy Dearlove - https://podcasts.apple.com/gb/podcast/lecker-a-food-podcast/id1158028729 Chef Vickz - https://www.instagram.com/chefvickz/?hl=en Joy The Baker - https://www.instagram.com/joythebaker/?hl=en Shop 60% off your first Gousto Box (ref link) here Follow the podcast for updates and video content Instagram, TikTok and YouTube! You can follow Harleigh on Instagram here, and follow Malaika right here.

“I'm always just working from my gut,” says Joy Wilson, self-taught home cook and baker who has been sharing comforting and approachable recipes on her popular and award-winning blog Joy the Baker since 2008. Since then she has become editor-in-chief of Joy the Baker biannual magazine, written three cookbooks, created her own baking and breakfast mix product line with William Sonoma, and even collaborated with Delicacies jewelry on a culinary themed capsule collection of necklaces and earrings. Saveur Magazine named Joy the Baker Best Baking Blog and the London Times named it a Top 50 food blog. She has appeared in New York Magazine, Country Living, Better Homes and Gardens and on The Today Show. Joy inspires home cooks of all ages to try new things, and proves that baking isn't about the latest high-tech gadgets but following your sweet tooth into the kitchen and creating something beautiful. She is also the brains behind the popular Instagram account–her passion project–Drake on Cake. She can be found with a bag of cookies and a pound of butter in her purse. Top takeaways from today's episode:Stay true to your work but be flexible. The possibilities afforded by these new social media platforms is an exciting chance to be creative. Build quality content for people. This is the foundation of a strong business. Respect that community and stay true to what you offered them. Don't go for the quick buck. They'll feel it and it's icky.Quotes• “I really still focus on creating quality content for people. That's the base of everything.” (31:44-31:51 | Joy) • “Be consistent. If you're going to be on the internet and you have a thing to offer, be consistent about offering it to people.” (36:06-36:13 | Joy)• “Take time to connect with your community…they're the ones who will buy something from you if you ask them.” (36:25-37:15 | Joy) Connect with Joy Wilson a.k.a. Joy the Baker:Instagram | http://www.instagram.com/joythebakerTikTok | http://www.tiktok.com/@heyjoythebakerPlease don't forget to rate, comment, and subscribe to Dear FoundHer on Apple, Spotify, or wherever you listen to podcasts!You can now work with Lindsay 1:1 to build and monetize your community through the same method she used to grow and scale her business. Fill out the form here and set up a FREE 30-minute consultation.Make sure you sign up for Lindsay's newsletter and have all of the takeaways from every podcast episode sent straight to your inbox. PLUS, you'll get a tip every week to help you grow and scale your own business.Don't forget to follow Lindsay on Instagram: https://www.instagram.com/lindsaypinchukUse code FoundHer for 50% off your first month with both HiveCast and FiresidePodcast production and show notes provided by HiveCast.fm Hosted on Acast. See acast.com/privacy for more information.

Is birthday cake the world's most popular baked good? We think so, and today's guest fully endorses anything birthday cake related! Joy Wilson, aka Joy the Baker, one of the Internet's favorite bakers, joins host Jessie Sheehan to share her secrets for making the best birthday cakes around. The two chat about Joy's health food-focused parents, her stint decorating cakes at Ben & Jerry's, and her foray into blogging. They also do a deep dive into Joy's birthday cake process so you can learn why Joy doesn't use a cake tester, why a baking pan with tight corners is key, what form of vanilla rocks her world, and what frosting hack she picked up from her days as a bakery employee. She and Jessie also share how to elevate boxed cake mix. Click here for Joy's chocolate birthday cake recipe.Thank you to Le Creuset and California Prunes for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. Our podcast is recorded at CityVox Studio in Manhattan. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Joy: Instagram, Joy's website, Joy The Baker cookbook, Joy's Williams Sonoma baking mixes, Joy The Baker the magazine

Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking.Referenced in this episode Joy's Plum and Lemon Curd CakeJoy's Moon Pie BarJoy's Dark Chocolate Tahini Skillet CookieGenius-Hunter Extra CreditJoy the Baker's WebsiteFind Joy on Instagram!

Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking. Referenced in this episode Joy's Plum and Lemon Curd CakeJoy's Moon Pie BarJoy's Dark Chocolate Tahini Skillet CookieGenius-Hunter Extra CreditJoy the Baker's WebsiteFind Joy on Instagram!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

A California girl now living in New Orleans, Joy Wilson, known more on the internet as Joy the Baker, never tires of the alchemy of baking at home. In 2008, Joy started a blog to share her indulgent, comforting, yet approachable recipes in her little corner of the internet, and the path since has been super sweet. She's a baking instructor, a three-time cookbook author, editor-in-chief of the Joy the Baker magazine, and she's been featured in numerous publications, including Food52, NYMag, TheKitchn, Better Homes and Gardens, and Country Living. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos, but about stepping into the kitchen with a monster sweet tooth, a curious attitude, and a willingness to practice coaxing something beautiful out of the oven.

We're sharing an episode of Food52's Play Me a Recipe Podcast featuring Joy the Baker's no churn coffee and fudge ice cream to add a sweet treat to your week!RecipeMakes 3 cups1 (14-ounce) can sweetened condensed milk1 teaspoon vanilla extract1/4 teaspoon kosher salt2 tablespoons instant espresso powder2 tablespoons espresso liquor (optional) 2 ounces cream cheese, softened to room temperature2 cups heavy cream1/2 - 3/4 cup fudge (store-bought or recipe that followsMocha Hot Fudge SauceMakes 11/2 cups1/4 cup unsweetened Dutch-processed cocoa powder1/3 cup packed dark brown sugar1/2 cup light corn syrup2/3 cup heavy cream1/4 teaspoon salt6 ounces good bittersweet chocolate (not unsweetened), finely chopped2 tablespoon unsalted butter, cup into 4 cubes1 teaspoon vanilla extract1 teaspoon instant espresso powder1 tablespoon hot water Mocha Hot Fudge Sauce In a medium saucepan over medium heat,  stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted.  Cook mixture at a simmer, stirring occasionally, for 5 minutes.In a small bowl, dissolve the espresso powder in hot water.Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it's been chilled.No Churn Coffee Fudge Ripple Ice Cream In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor (optional). Set aside.In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine.  Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine.  Add the final third and fold to combine. Swirl 1/2 - 3/4 cup fudge. Spoon into a 9x5-inch loaf pan and freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Nothing is better in summer than some delicious, creamy, fudgy ice cream. The only thing that can improve it is being able to make it yourself. In this episode, Joy the Baker cooks her way through the perfect summer treat which you can whip up in no time at all.RecipeMakes 3 cups1 (14-ounce) can sweetened condensed milk1 teaspoon vanilla extract1/4 teaspoon kosher salt2 tablespoons instant espresso powder2 tablespoons espresso liquor (optional) 2 ounces cream cheese, softened to room temperature2 cups heavy cream1/2 - 3/4 cup fudge (store-bought or recipe that follows) Mocha Hot Fudge SauceMakes 11/2 cups1/4 cup unsweetened Dutch-processed cocoa powder1/3 cup packed dark brown sugar1/2 cup light corn syrup2/3 cup heavy cream1/4 teaspoon salt6 ounces good bittersweet chocolate (not unsweetened), finely chopped2 tablespoon unsalted butter, cup into 4 cubes1 teaspoon vanilla extract1 teaspoon instant espresso powder1 tablespoon hot water Mocha Hot Fudge Sauce In a medium saucepan over medium heat,  stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted.  Cook mixture at a simmer, stirring occasionally, for 5 minutes.In a small bowl, dissolve the espresso powder in hot water.Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it's been chilled.No Churn Coffee Fudge Ripple Ice Cream In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor (optional). Set aside. In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.  Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine.  Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine.  Add the final third and fold to combine. Swirl 1/2 - 3/4 cup fudge. Spoon into a 9x5-inch loaf pan and freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week. Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeMakes One 9-inch Cake For the puff pastry3 1/4 cups (413 grams) all-purpose flour1/2 cup (65 grams) whole wheat flour3/4 teaspoon sea salt2 tablespoons granulated sugar12 ounces (399 grams) unsalted cold butter, cubed1 cup cold water1 tablespoon apple cider vinegarFor the filling1 1/4 cups (160 grams) cup shelled pecan halves1/2 cup (100 grams) granulated sugar1/4 cup (34 grams) all-purpose flour1/4 teaspoon sea salt1 teaspoon fresh grated orange zest1 large egg1 large egg white, yolk reserved1/2 cup (113 grams) unsalted butter, softened1 large egg (to combine with yolk for egg wash)To make the pastry, in a large bowl whisk together the two flours, salt, and sugar. Add the cold butter all at once to the flour mixture and use your fingers to fluff and combine, coating all the butter.Use your fingers to break the butter down into the flour. Press the butter chunks between your thumb and index fingers into rough sheets of butter.Break all of the butter pieces down, creating pea size chunks of butter along with flattened sheets of butter. This usually takes me about 5 to 7 minutes. Work quickly as to not heat the butter with your hands too much.Make a well in the center of the flour and butter mixture. Stir together cold water and vinegar. Add 3/4 of the liquid to the flour. Mix the flour mixture towards the center, tossing together the wet and dry ingredients. Add more of the water mixture as necessary to create a moist but still fairly dry dough. Dump the dough out onto the counter and start to gently knead together into a thick rectangle. Add more water as necessary and you'll know you have enough liquid when there are no dry patches remaining.Wrap the dough in plastic wrap and chill for 1 hour.Once the dough is well chilled, remove it from the refrigerator and place on a well-floured counter. Roll the dough into a 1/2-inch thick rectangle roughly 6x16-inches wide and along.Position the rectangle long way from where you stand extending out long in front of you. Fold the bottom third of the dough up towards the center. Fold the top third of the dough down over the first fold. This is a letter fold we'll repeat.Rotate the dough a quarter turn clockwise so the ends of the folds are facing towards you and away from you. Roll the dough out long into a 1/2-inch thick rectangle again so that it extends long out in front of you. Fold into the letter fold once again. Rotate and roll and fold once again.Complete 4 roll and fold laminations. You may need to return the dough to the refrigerator to rechill the butter in the middle of working. Cold butter is best.After the 4th fold, divide the dough in two. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.While the pastry rests, make the pecan filling.To make the filling, in the bowl of a food processor fitted with the blade attachment pulse the pecan flour, sugar, flour, salt, and zest to combine. Add the egg and white and pulse to combine. Scrape down the bottom and sides of the bowl.With the mixer running on low, add the softened butter, a tablespoon at a time. The butter will emulsify as it's added to the nut mixture, thicken and become really luscious. Scrape the filling into a container, cover and store in the refrigerator until it's time to fill the cake.In a small bowl whisk together reserved egg yolk and egg for egg wash.Remove the chilled puff pastry from the refrigerator. Very lightly dust the counter with flour and roll puff pastry into a rectangle between roughly 1/4-1/2 inch in thickness. You'll want the dough thicker than 1/4-inch but no thicker than 1/2-inch in thickness.Next, we'll cut our dough rounds. Place a round 8 or 9-inch cake pan, top side down, over half of the dough leaving enough dough to the side to cut a second round. Use a small pairing knife to trace around the cake pan, cutting a round. Trace and cut a second round on the other half of the dough. Gather the excess dough, wrap and refrigerate.Place one dough round on a rimmed baking sheet lined with parchment paper. Lightly brush dough with egg wash.Remove filling from the refrigerator and spread over the egg wash brushed dough. Leave 1-inch border around the edges of the dough.Top with the second dough round, pressing from the center evenly out towards the edges, pressing out any air bubbles.Press the edges well to seal the pecan filling into the center of the dough. Use a small dowel or knife to create a single vent hole in the center of the cake, piercing through the top layer of dough into the filling.Lightly brush the top of the cake with egg wash.Use a small knife to trace a design across the top of the cake. This will show through the egg wash as it bakes and help the dough grow as it puffs. Use your fingers or the back of a knife to crimp the edges of the dough.Allow the cake to rest in the refrigerator while the oven preheats. Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Bake for 25-30 minutes until puffed and golden brown.Allow to cool to room temperature before slicing and enjoying. Store any leftovers wrapped at room temperature for up to 3 days.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

What does it look like to run a profitable blog? In this episode, Emily of Being Boss chats with Joy the Baker, a successful food blogger, author, and teacher. Joy shares her process of becoming a self-taught baker, monetizing her blog, and publishing several cookbooks. They discuss how to make a business out of doing what you love, and ways for online businesses to stand out in the real world.Get full shownotes for this episode here >>—Listen to more Being Boss shows on our website, on Apple Podcasts, or wherever you listen to podcasts.Follow Being Boss on Instagram: @beingbossclubJoin the Being Boss Community: beingboss.club/community— Listen to more Being Boss shows on our website, on Apple Podcasts, or wherever you listen to podcasts.Follow Being Boss on Instagram: @beingbossclubJoin the Being Boss Community: beingboss.club/community

Whether we want to believe it or not, the holiday season is here! With that comes the balancing act of making baking fun while also being stress free! Hands up if you would like to make this year's baking a little less chaotic! We are overjoyed to welcome professional baker Joy the Baker to talk through everything holiday baking prep. From her experience in other people's kitchens, to becoming reputable in her own, Joy is a wealth of knowledge for the everyday host! In this episode we will dive into how to create a theme for your holiday baking, why to allow failure in the kitchen, and how to start small by mastering one recipe first! For the master baker to the first time baker, this episode will help you welcome in the holiday season with new excitement! Find Joy at: www.joythebaker.com @joythebaker Buy your own conversation napkins that we discussed in our conversation here! 

Kenan Thompson is in-studio with Hoda Kotb and Jenna Bush Hager and chatting all about his new movie, “Clifford the Big Red Dog.” Plus, Joy The Baker has a fun dessert recipe straight from the New Orleans.

“I just want to tell you how I feel about baking in case you don't know,” says Dorie Greenspan. “I feel that baking is magic.” Bake your day with this episode from the Radio Cherry Bombe archives. Tune in to hear beloved cookbook authors Dorie Greenspan and Joy Wilson AKA Joy The Baker chat about life, Julia Child, birthday cakes, and more from last year’s Jubilee NYC. It’s a conversation you don’t want to miss, whether you love baking, baked goods, or both. Introducing Dorie and Joy is Christina Ha, the co-owner and co-founder of Macaron Parlour and Meow Parlour in New York City. Plus, tune in to hear why Rhonda Cammon, owner and creator of Perfectly Cordial in Nashville, Tennessee, thinks that Keshia Hay, the Nashville-based private chef and owner of Sip N Bite, is the Bombe!Thank you to Sonos for supporting Radio Cherry Bombe.

This week Kim chats with Joy the Baker, professional baker, food photographer, cookbook author, blogger, donut enthusiast, and creator of Drake on Cake.

Bakers: Stop everything you’re doing! Beloved cookbook author Dorie Greenspan sits down with Joy Wilson AKA Joy The Baker about life, Julia Child, birthday cakes, and more. These two baking superstars were recorded at Jubilee NYC 2019 this past spring and it’s a conversation you don’t want to miss, whether you love baking or just love eating baked goods.Introducing Dorie and Joy is Christina Ha, co-founder and co-owner of Macaron Parlour and Meow Parlour in New York City.Stay tuned to hear who chef Mayumi Hattori of The Club Car Restaurant in Nantucket, Massachusetts, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

"Radio Cherry Bombe stopped in New Orleans last year as part of its Future of Food Tour for a live episode at The Ace Hotel. Baker Joy Wilson aka Joy The Baker, food writer and Cherry Bombe contributor Lauren Garcia, and Tales from the Cocktail Executive Director Caroline Rosen speak about their vision for the future of food. They are followed by a panel featuring Chef Nina Compton of Compere Lapin and Bywater American Bistro; Chef Kristen Essig of Coquette; Caroline Rosen of Tales of the Cocktail; baker Christina Balzebre of Levee Baking Company; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour! " Radio Cherry Bombe is powered by Simplecast.

In this episode we tackle the croissant! It is a monumental undertaking, but the good news, that even your failed attempts will be wholly delicious AND they are really fun to make and practice. Melody also talks about our first fan visit from out of town! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. Many Thanks to Joy The Baker, who was actually in the same class as Taunya when she first dived into the wonderful world of croissants. This detailed recipe is the best.  Taunya's Notes: I like to substitute the water for milk, which creates a richer dough. I also like to add a little steam to the oven when I place in the croissant. some heavy streamed sprays into the oven (and not ON the croissants) and a couple of ice cubes thrown into the bottom of the oven is just enough. Lastly, if you cannot eat 12 croissants in one day, you can freeze them in a ziploc (it's best to freeze them the same day as baked)--to reheat, place in oven @350 degrees for about 10 minutes! Croissant recipe

Today's guest is Joy Wilson aka Joy the Bakerrrrrrr, author of the brunchtastic cookbook Over Easy and the cake genius behind Drake on Cake! We discuss: why bottle service is dumb, the RHONJ premiere, Don't be Tardy and sommunyays (sommeliers...), if either one of us would want to spend a Night with Our Ex, discuss our favorite reality shows of yesteryear (like Real World: Seattle and Rock of Love), our love of deep diving, and the Keeping up with Kardashian beauty filter AMONG MANY OTHER THINGS. Turtle Time: Vodka sodas with all the limes you have in your home a la RHOC. 

I want to be Joy Wilson's friend. But then again, everyone does. That's why she's been awarded "Best Baking Blog" by everyone from Saveur to The Kitchn since she started joythebaker.com in 2008. In writing and in person, Joy is a sweetheart with a personality that makes you want to bake a cake with her, then get into your PJs and drink wine while swinging together on a porch swing, talking ish about the dude that dissed you at the bar last weekend. Not that I've thought about this in any detail at all...::side-eye:: Aside from her blog, she's also the author of two internationally successful cookbooks: "The Joy the Baker Cookbook" and "Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats." Now, she's busy working on a new cookbook, Over Easy, an ode to brunch due out in March. On this short episode, I asked Joy what she'd do if she had to start all over, how she thinks about integrating herself into a new community and and how she started the hilarious side project, Drake on Cake. She also divulges who her favorite makers of the moment are, the cookbook she's baked from most and what food trends she's currently crushing on.   Full show notes: wecouldmakethat.com/joy

It’s our Thanksgiving show! We talk to Joy Wilson, aka Joy the Baker, the popular blogger and cookbook author based in New Orleans, and Nancy Silverton, the acclaimed chef behind the Mozza restaurant empire in Los Angeles and Singapore. Joy tells us about the “Friendsgiving” that she’s hosting and her newly formed cookbook club, while Nancy shares the story behind her new cookbook, “Mozza at Home,” and what’s on her Thanksgiving table.

Cook, television star, author, podcaster and business mogul Joy The Baker joins Alie & Georgia in their pillow fort for some ghost stories and wine spritzers. If you haven't heard, she's awesome. Subscribe on iTunes! Learn more about your ad choices. Visit megaphone.fm/adchoices