Professional Documents
Culture Documents
chas
eacopyof
J
OYT
HEBAKER
HOMEMADEDECADENCE
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER
contents
introduction 8
brunch 10
cookies, brownies & bars 72
pies, crumbles & cobblers 124
layer cakes, cupcakes & skillet cakes 176
ice cream social 222
acknowledgments 266
index 268
introduction
You should see my oven. You really should. Its a tiny apartmentsize oven made to complement the tiny apartment-size refrigerator, inside
the tiny apartment-size kitchen, housed in the very tiny bungalow in which I
live and work, located in Venice, California.
By the looks of the oven and the mini baking sheets Ive had to buy to
accommodate it, youd probably say that I have no business at all in the
baking world. Thankfully, its not the size of ones oven that makes a baker;
its the amount of butter in ones fridge and passion in ones heart.
My food blog, JoytheBaker.com, was born out of such passion (and butter,
lets be real). I started the site in early 2008, during that weird time on the
Internet when AOL chat rooms were uncool and Instagram didnt exist yet.
I started it on a borrowed laptop, with a borrowed Internet connection, in a
friends kitchen. It was all very haphazard, but it was a place for me to scream
into the void by way of sharing recipes, photos, and stories. Food blogs were
just starting to emerge, authored by people utterly obsessed with food, and
with Joy the Baker I found myself in humble but really enthusiastic company.
The Internet can teach us some pretty invaluable lessons (beyond how
to tie a tie and poach an egg). It has taught me that people love to connect
around food. We love to share recipes, gawk at pictures of chocolate chip
cookies, and share our kitchen successes and occasional failures. In the past
few years, Joy the Baker has grown from a solitary endeavor to a community
of butter-loving bakers eager to share and learn together every day.
Im a self-taught baker. Fueled by an unreasonable love of sweets and
my parents fondness for store-bought whole wheat fig bars, I taught myself
how to bake as a survival skill. And yet I learned the heart of baking from my
parents. My dad, who has a healthy appreciation for pies, taught me the art
of a perfect pie crust; my mom, a cake enthusiast, imparted the importance
of completely cooled cake layers in cake decorating. I may not put on a
pastry chef coat every morning, but knowledge and confidence in the kitchen
dont always come from a fancy uniform. Sometimes all you need is a great
recipe and a trusty spatula.
In Joy the Baker Homemade Decadence, Im diving deep into the edible
wonders I explore every day in my kitchen and on Joy the Baker. Im
reaching beyond what we might need to get down to the nitty-gritty of what
we really want. My wants generally include boozy brunches, chewy chocolate
cookies, three-tiered cakes, and caramel in my ice cream. No shame! Theres
no such thing as out-of-bounds when it comes to dessert desires. My needs
(as opposed to my wants) generally include shelter, sustenance, and a fork.
Not as extravagant and severely lacking in caramel.
Lets talk about how to get more salty pretzels into our cakes, like in the
ChocolatePeanut Butter Pretzel Layer Cake (page 190). Ive found a way
to make ice cream taste like cheesecake! I call it Strawberry Cheesecake Ice
Cream (page 245), and its a revelation. We can totally have pizza for brunch,
too, with Sausage and Blackberry Breakfast Pizza (page 59). And dont even
get me started with the Apple Pie with CheddarBacon Crust (page 135). Its
beyond!
Decadent desserts shouldnt be reserved for fancy date nights at
expensive restaurants. The recipes in this book are designed to make you
look like a hero at the brunch table or neighborhood potluck. More than
that, though, I want these sweet recipes to feel special. I know the biggest
indulgence these days is having the time to make a pie crust from scratch
and churn your own ice cream. Time is such a luxury, and for you
to spend those precious moments making something truly
wonderful for yourself and those you love is a big deal.
I honor that.
I want you to feel confident in the kitchen. I want
you to make scones for the first time, dust off that
ice cream maker you got as a wedding present,
and conquer your fear of meringue. I think youll
find that the time involved and love exuded will
make a tasty, tasteful difference. I believe we can all
use a little extra love and caramel in our treats these
days. It can all be ours, no matter the size of our ovens.
introduction
introduction
You should see my oven. You really should. Its a tiny apartmentsize oven made to complement the tiny apartment-size refrigerator, inside
the tiny apartment-size kitchen, housed in the very tiny bungalow in which I
live and work, located in Venice, California.
By the looks of the oven and the mini baking sheets Ive had to buy to
accommodate it, youd probably say that I have no business at all in the
baking world. Thankfully, its not the size of ones oven that makes a baker;
its the amount of butter in ones fridge and passion in ones heart.
My food blog, JoytheBaker.com, was born out of such passion (and butter,
lets be real). I started the site in early 2008, during that weird time on the
Internet when AOL chat rooms were uncool and Instagram didnt exist yet.
I started it on a borrowed laptop, with a borrowed Internet connection, in a
friends kitchen. It was all very haphazard, but it was a place for me to scream
into the void by way of sharing recipes, photos, and stories. Food blogs were
just starting to emerge, authored by people utterly obsessed with food, and
with Joy the Baker I found myself in humble but really enthusiastic company.
The Internet can teach us some pretty invaluable lessons (beyond how
to tie a tie and poach an egg). It has taught me that people love to connect
around food. We love to share recipes, gawk at pictures of chocolate chip
cookies, and share our kitchen successes and occasional failures. In the past
few years, Joy the Baker has grown from a solitary endeavor to a community
of butter-loving bakers eager to share and learn together every day.
Im a self-taught baker. Fueled by an unreasonable love of sweets and
my parents fondness for store-bought whole wheat fig bars, I taught myself
how to bake as a survival skill. And yet I learned the heart of baking from my
parents. My dad, who has a healthy appreciation for pies, taught me the art
of a perfect pie crust; my mom, a cake enthusiast, imparted the importance
of completely cooled cake layers in cake decorating. I may not put on a
pastry chef coat every morning, but knowledge and confidence in the kitchen
dont always come from a fancy uniform. Sometimes all you need is a great
recipe and a trusty spatula.
In Joy the Baker Homemade Decadence, Im diving deep into the edible
wonders I explore every day in my kitchen and on Joy the Baker. Im
reaching beyond what we might need to get down to the nitty-gritty of what
we really want. My wants generally include boozy brunches, chewy chocolate
cookies, three-tiered cakes, and caramel in my ice cream. No shame! Theres
no such thing as out-of-bounds when it comes to dessert desires. My needs
(as opposed to my wants) generally include shelter, sustenance, and a fork.
Not as extravagant and severely lacking in caramel.
Lets talk about how to get more salty pretzels into our cakes, like in the
ChocolatePeanut Butter Pretzel Layer Cake (page 190). Ive found a way
to make ice cream taste like cheesecake! I call it Strawberry Cheesecake Ice
Cream (page 245), and its a revelation. We can totally have pizza for brunch,
too, with Sausage and Blackberry Breakfast Pizza (page 59). And dont even
get me started with the Apple Pie with CheddarBacon Crust (page 135). Its
beyond!
Decadent desserts shouldnt be reserved for fancy date nights at
expensive restaurants. The recipes in this book are designed to make you
look like a hero at the brunch table or neighborhood potluck. More than
that, though, I want these sweet recipes to feel special. I know the biggest
indulgence these days is having the time to make a pie crust from scratch
and churn your own ice cream. Time is such a luxury, and for you
to spend those precious moments making something truly
wonderful for yourself and those you love is a big deal.
I honor that.
I want you to feel confident in the kitchen. I want
you to make scones for the first time, dust off that
ice cream maker you got as a wedding present,
and conquer your fear of meringue. I think youll
find that the time involved and love exuded will
make a tasty, tasteful difference. I believe we can all
use a little extra love and caramel in our treats these
days. It can all be ours, no matter the size of our ovens.
introduction
Any dish consisting of roasted potatoes and fried eggs is automatically breakfast, even
if we call it nachos. This is a modified rendition of the traditional fried egg and hash
brown breakfast. By adding fresh tomato, avocados, jalapeos, and cheese sauce, were
transforming hash browns into an all-out breakfast-nacho situation. Heck, yes, its as
good as it sounds.
roasted-potato
breakfast nachos
nachos
1 teaspoons salt
1 teaspoon freshly
cracked black pepper
teaspoon garlic powder
teaspoon cayenne
pepper
2 pounds (about 5 small
to medium) russet
potatoes
3 tablespoons olive oil
3 Italian sausages (about
1 pound), casings
removed
1 small onion, chopped
2 garlic cloves, minced
teaspoon crushed
red pepper flakes
(optional)
2 tablespoons unsalted
butter
1 tablespoon all-purpose
flour
2 cups whole milk,
warmed
52
homemade decadence
1. Put a rack in the center of the oven and preheat the oven to 425F. Line
2 baking sheets with aluminum foil.
2. In a small bowl, combine the salt, black pepper, garlic powder, and
cayenne pepper.
3. Using a mandolin or a knife, thinly slice the potatoes into -inch-thick
rounds. Put them on the prepared baking sheets in a single layer. Drizzle
with the olive oil and sprinkle with half of the seasoning blend. Bake the
potatoes, turning halfway through, until golden brown and crispy, 25 to
30minutes.
4. Meanwhile,
6. In
a clean small nonstick skillet set over medium heat, melt the
remaining 1 tablespoon butter. Crack in as many eggs as people youre
serving and fry for 3 minutes, cover the pan with a lid, and cook until
whites are cooked through and yolks are still soft, about 4 minutes.
toppings
1 tomato, chopped
serves 4 to 6
4 to 6 large eggs
2 scallions, sliced
to cup sliced pickled
jalapeos
2 avocados, peeled,
pitted, and smashed
with a squeeze of fresh
lime juice
Sour cream
Fresh cilantro
Any dish consisting of roasted potatoes and fried eggs is automatically breakfast, even
if we call it nachos. This is a modified rendition of the traditional fried egg and hash
brown breakfast. By adding fresh tomato, avocados, jalapeos, and cheese sauce, were
transforming hash browns into an all-out breakfast-nacho situation. Heck, yes, its as
good as it sounds.
roasted-potato
breakfast nachos
nachos
1 teaspoons salt
1 teaspoon freshly
cracked black pepper
teaspoon garlic powder
teaspoon cayenne
pepper
2 pounds (about 5 small
to medium) russet
potatoes
3 tablespoons olive oil
3 Italian sausages (about
1 pound), casings
removed
1 small onion, chopped
2 garlic cloves, minced
teaspoon crushed
red pepper flakes
(optional)
2 tablespoons unsalted
butter
1 tablespoon all-purpose
flour
2 cups whole milk,
warmed
52
homemade decadence
1. Put a rack in the center of the oven and preheat the oven to 425F. Line
2 baking sheets with aluminum foil.
2. In a small bowl, combine the salt, black pepper, garlic powder, and
cayenne pepper.
3. Using a mandolin or a knife, thinly slice the potatoes into -inch-thick
rounds. Put them on the prepared baking sheets in a single layer. Drizzle
with the olive oil and sprinkle with half of the seasoning blend. Bake the
potatoes, turning halfway through, until golden brown and crispy, 25 to
30minutes.
4. Meanwhile,
6. In
a clean small nonstick skillet set over medium heat, melt the
remaining 1 tablespoon butter. Crack in as many eggs as people youre
serving and fry for 3 minutes, cover the pan with a lid, and cook until
whites are cooked through and yolks are still soft, about 4 minutes.
toppings
1 tomato, chopped
serves 4 to 6
4 to 6 large eggs
2 scallions, sliced
to cup sliced pickled
jalapeos
2 avocados, peeled,
pitted, and smashed
with a squeeze of fresh
lime juice
Sour cream
Fresh cilantro
Theres just something about chocolate chip cookies that always feels like a treat. They
make you feel thought of, cared for, and specialeven if youre just making a big batch
for yourself. Theyre the chicken soup of cookies.
This version of the classic chocolate chip cookie is elevated to dream-status.
Its packed with dark chocolate chunks and salty roasted pistachios, and topped
with smoked sea salt. The smoky salt enhances the flavor of the dark chocolate
and balances the sweetness of the cookieits seriously good, so dont skip it. The
pistachios add a soft crunch and pretty green flecks throughout the cookie.
This is a treat-yoself cookie. Youre worth it. Every bit.
1. Put
racks in the center and upper third of the oven and preheat the oven
to 350F. Line 2 baking sheets with parchment paper.
2. In
the bowl of an electric mixer fitted with the paddle attachment, beat
the butter and sugars until pale and fluffy, about 4 minutes. Add the egg
and beat for about 1 minute. Add the vanilla and beat until incorporated.
1 large egg
3. In
a medium bowl, whisk together the flour, baking soda, and salt. Add
this mixture all at once to the butter mixture. Beat on low speed until just
incorporated.Beat in the chocolate chips and nuts.
4. Scoop the cookie dough, about 2 tablespoons per cookie, onto the
prepared baking sheets, leaving about 2 inches in between each cookie.
Sprinkle generously with smoked sea salt.
5. Bake until just golden brown, 10 to 12 minutes. Let the cookies cool
on the pans for 5 minutes before transferring them to wire racks to cool
completely. The cookies will last, well wrapped, at room temperature for up
to 4 days . . . as if theyll last that long.
80
homemade decadence
Theres just something about chocolate chip cookies that always feels like a treat. They
make you feel thought of, cared for, and specialeven if youre just making a big batch
for yourself. Theyre the chicken soup of cookies.
This version of the classic chocolate chip cookie is elevated to dream-status.
Its packed with dark chocolate chunks and salty roasted pistachios, and topped
with smoked sea salt. The smoky salt enhances the flavor of the dark chocolate
and balances the sweetness of the cookieits seriously good, so dont skip it. The
pistachios add a soft crunch and pretty green flecks throughout the cookie.
This is a treat-yoself cookie. Youre worth it. Every bit.
1. Put
racks in the center and upper third of the oven and preheat the oven
to 350F. Line 2 baking sheets with parchment paper.
2. In
the bowl of an electric mixer fitted with the paddle attachment, beat
the butter and sugars until pale and fluffy, about 4 minutes. Add the egg
and beat for about 1 minute. Add the vanilla and beat until incorporated.
1 large egg
3. In
a medium bowl, whisk together the flour, baking soda, and salt. Add
this mixture all at once to the butter mixture. Beat on low speed until just
incorporated.Beat in the chocolate chips and nuts.
4. Scoop the cookie dough, about 2 tablespoons per cookie, onto the
prepared baking sheets, leaving about 2 inches in between each cookie.
Sprinkle generously with smoked sea salt.
5. Bake until just golden brown, 10 to 12 minutes. Let the cookies cool
on the pans for 5 minutes before transferring them to wire racks to cool
completely. The cookies will last, well wrapped, at room temperature for up
to 4 days . . . as if theyll last that long.
80
homemade decadence
how to make
perfect buttermilk pie crust
(aka you can totally do this!)
INGREDIENTS:
cold unsalted butter salt and granulated sugar all-purpose flour cold buttermilk
I cannot let you step away from this book without instilling in you a deep love for
homemade buttermilk pie crust. This pie crust is generous, forgiving, and, best of
all, its rooting for you. Its the kind of pie crust that wants to do a good job for you.
It wants to be your soldier.
If you keep your butter chilled and your buttermilk cold, this crust will be the new
love of your life. It bakes up supremely buttery and wildly flaky. I adore this crust with
Lemon-Buttermilk Pie (see page 140) and Lemon-Blueberry Pie (see page 139).
cold unsalted butter W
hy are bakers so
specific about the flavor and temperature
of their butter? Butter is everything. When
we step into the kitchen to make a pie
crust, were essentially deciding what to do
with our butter.
You want to use unsalted butter
because you want to be able to control the
amount of salt that goes into the crust.
Different companies use different amounts
of salt for their salted butters, so if we start
with unsalted butter, we know exactly what
were getting ourselves into when we add
1teaspoon of salt.
Cold butter is absolutely essential to a
successful pie crust. When broken down
into the dry ingredients, it creates flaky
pockets of flavor. You just wont get the
128
homemade decadence
all-purpose flour A
s with most recipes
in this book, my pie crust recipes call for
all-purpose flour. My favorite brand is
King Arthur Flour. I keep my flour stored
in a large jar, tightly sealed, and at room
temperature. When measuring, I fluff the
flour with a large spoon, lightly spoon
it into a measuring cup, and, using a
butter knife, level the flour flush with the
measuring cup.
2 cups all-purpose
flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold
unsalted butter,
cut into cubes
cup plus
1 tablespoon cold
buttermilk
the butter and, using your fingers or a pastry cutter, quickly work the
butter into the flour mixture until some butter pieces are the size of
oat flakes and some are the size of peas. Make a well in the mixture,
pour in the buttermilk, and using a fork, stir until a dough forms.
Turn the dough out onto a lightly floured counter.It will be moist and
shaggy. Divide the dough in 2 and gently knead each half into a disk.
Wrap each disk in plastic wrap and refrigerate for 1 hour.
2. To roll out the pie crust, on a well-floured counter, roll the bottom
3. For a double-crusted pie, roll out the top crust in the same
manner. Fill the pie and top with the second crust. Fold
both layers of pie dough under and crimp with a fork or
your fingers. Cover loosely with plastic wrap and chill in the
refrigerator for 30 minutes before baking.
129
how to make
perfect buttermilk pie crust
(aka you can totally do this!)
INGREDIENTS:
cold unsalted butter salt and granulated sugar all-purpose flour cold buttermilk
I cannot let you step away from this book without instilling in you a deep love for
homemade buttermilk pie crust. This pie crust is generous, forgiving, and, best of
all, its rooting for you. Its the kind of pie crust that wants to do a good job for you.
It wants to be your soldier.
If you keep your butter chilled and your buttermilk cold, this crust will be the new
love of your life. It bakes up supremely buttery and wildly flaky. I adore this crust with
Lemon-Buttermilk Pie (see page 140) and Lemon-Blueberry Pie (see page 139).
cold unsalted butter W
hy are bakers so
specific about the flavor and temperature
of their butter? Butter is everything. When
we step into the kitchen to make a pie
crust, were essentially deciding what to do
with our butter.
You want to use unsalted butter
because you want to be able to control the
amount of salt that goes into the crust.
Different companies use different amounts
of salt for their salted butters, so if we start
with unsalted butter, we know exactly what
were getting ourselves into when we add
1teaspoon of salt.
Cold butter is absolutely essential to a
successful pie crust. When broken down
into the dry ingredients, it creates flaky
pockets of flavor. You just wont get the
128
homemade decadence
all-purpose flour A
s with most recipes
in this book, my pie crust recipes call for
all-purpose flour. My favorite brand is
King Arthur Flour. I keep my flour stored
in a large jar, tightly sealed, and at room
temperature. When measuring, I fluff the
flour with a large spoon, lightly spoon
it into a measuring cup, and, using a
butter knife, level the flour flush with the
measuring cup.
2 cups all-purpose
flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold
unsalted butter,
cut into cubes
cup plus
1 tablespoon cold
buttermilk
the butter and, using your fingers or a pastry cutter, quickly work the
butter into the flour mixture until some butter pieces are the size of
oat flakes and some are the size of peas. Make a well in the mixture,
pour in the buttermilk, and using a fork, stir until a dough forms.
Turn the dough out onto a lightly floured counter.It will be moist and
shaggy. Divide the dough in 2 and gently knead each half into a disk.
Wrap each disk in plastic wrap and refrigerate for 1 hour.
2. To roll out the pie crust, on a well-floured counter, roll the bottom
3. For a double-crusted pie, roll out the top crust in the same
manner. Fill the pie and top with the second crust. Fold
both layers of pie dough under and crimp with a fork or
your fingers. Cover loosely with plastic wrap and chill in the
refrigerator for 30 minutes before baking.
129
Lets do backflips in the park, pull some stunts on the jungle gym, sit on a blanket in
the backyard, sprinkle heaps of salted pretzels on top of our peanut butter pie, and
make the world the most perfect place it can be.
peanut butter
cream pie
filling
1 cups heavy cream
1 (8-ounce) package
cream cheese, at room
temperature
cup packed light brown
sugar
teaspoon salt
1 teaspoon pure vanilla
extract
1 cup smooth all-natural
peanut butter
Graham Cracker Crust
(page 132) or Chocolate
Cookie Crust (page 132)
whipped cream topping
1 cups heavy cream
cup confectioners sugar
optional garnish
cup coarsely chopped
peanut butter cups
cup coarsely chopped
salted pretzels
2 ounces dark chocolate,
melted
152
homemade decadence
1. For
the filling, in the bowl of an electric mixer fitted with the whisk
attachment, beat the cream until it holds soft peaks, 4 to 5 minutes.
Transfer to a medium bowl.
2. In the same bowl of the electric mixer (you dont have to rinse it out)
fitted with the paddle attachment, beat the cream cheese on medium
speed until smooth and pliable, about 3 minutes. Add the brown sugar,
salt, and vanilla extract and beat well. Beat in the peanut butter until
smooth. Remove the bowl from the mixer and gently fold in a quarter of
the whipped cream. Gently fold in another quarter of the whipped cream.
Repeat twice with the remaining whipped cream until the mixture is well
incorporated but still fluffy. Spoon the filling into the prepared crust.
3. For
Lets do backflips in the park, pull some stunts on the jungle gym, sit on a blanket in
the backyard, sprinkle heaps of salted pretzels on top of our peanut butter pie, and
make the world the most perfect place it can be.
peanut butter
cream pie
filling
1 cups heavy cream
1 (8-ounce) package
cream cheese, at room
temperature
cup packed light brown
sugar
teaspoon salt
1 teaspoon pure vanilla
extract
1 cup smooth all-natural
peanut butter
Graham Cracker Crust
(page 132) or Chocolate
Cookie Crust (page 132)
whipped cream topping
1 cups heavy cream
cup confectioners sugar
optional garnish
cup coarsely chopped
peanut butter cups
cup coarsely chopped
salted pretzels
2 ounces dark chocolate,
melted
152
homemade decadence
1. For
the filling, in the bowl of an electric mixer fitted with the whisk
attachment, beat the cream until it holds soft peaks, 4 to 5 minutes.
Transfer to a medium bowl.
2. In the same bowl of the electric mixer (you dont have to rinse it out)
fitted with the paddle attachment, beat the cream cheese on medium
speed until smooth and pliable, about 3 minutes. Add the brown sugar,
salt, and vanilla extract and beat well. Beat in the peanut butter until
smooth. Remove the bowl from the mixer and gently fold in a quarter of
the whipped cream. Gently fold in another quarter of the whipped cream.
Repeat twice with the remaining whipped cream until the mixture is well
incorporated but still fluffy. Spoon the filling into the prepared crust.
3. For
teaspoon salt
2 tablespoon unsalted butter, cut into
tablespoons
1 teaspoon pure vanilla extract
1. In a small bowl, combine the espresso
ice cream
homemade decadence
blueberrygoat cheese
1 cup sugar
234
1. In a medium saucepan set over medium heat, combine cup water with
the blueberries, brown sugar, and salt. Cook until the berries are softened
and begin to burst, about 5 minutes. Transfer to a blender and puree until
smooth. (Actually, its okay if a few chunks remain.) Add the cream, milk,
and vodka, if using, and blend well. Add the goat cheese and pulse until
mostly incorporated. Pour the mixture into a bowl, cover with plastic wrap,
and refrigerate until chilled through, about 1 hour.
2. Churn the custard in an ice cream maker according to the
manufacturers instructions. Transfer to a freezer-safe container and
freeze for 2 hours before serving.
3. Ice
teaspoon salt
2 tablespoon unsalted butter, cut into
tablespoons
1 teaspoon pure vanilla extract
1. In a small bowl, combine the espresso
ice cream
homemade decadence
blueberrygoat cheese
1 cup sugar
234
1. In a medium saucepan set over medium heat, combine cup water with
the blueberries, brown sugar, and salt. Cook until the berries are softened
and begin to burst, about 5 minutes. Transfer to a blender and puree until
smooth. (Actually, its okay if a few chunks remain.) Add the cream, milk,
and vodka, if using, and blend well. Add the goat cheese and pulse until
mostly incorporated. Pour the mixture into a bowl, cover with plastic wrap,
and refrigerate until chilled through, about 1 hour.
2. Churn the custard in an ice cream maker according to the
manufacturers instructions. Transfer to a freezer-safe container and
freeze for 2 hours before serving.
3. Ice
Pur
chas
eacopyof
J
OYT
HEBAKER
HOMEMADEDECADENCE
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER