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Category Archives: Joy Wilson

Cream Cheese Pound Cake

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And now we’ve come to my favorite part of the programming:  dessert.


Don’t you just love how versatile pound cake is?   So far I’ve topped this with fresh berries and cool whip, leftover fruit compote and cool whip, peach jam and cool whip, and raspberry jam and cool whip.  Are you noticing a trend here with the cool whip?  In the interest of full disclosure, Jake had some with ice cream.  He’ll pretty much put ice cream on anything, though.


As Joy the Baker says, this cake is tender and moist.  And, just so you know, if you plan ahead and take your butter out to soften, but forget the cream cheese, just stick it in your previously warmed oven while you load the dishwasher and then give it a little extra beat and you’ll be fine.

Here’s the link to a similar version of Joy Wilson’s pound cake.  If that doesn’t entice you to check out her site you should know that today she posted a Lasagna Grilled Cheese.   Oh, my.

Eat Well and Savor.



The Perfect Cup of Hot Chocolate

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Doesn’t come from a package; it’s compliments of Joy the Baker.


I made this for dessert on March 31st and then I sang a little song to Jack Frost and begged him to get the hell out of town.  I think it worked, because today it was 85 degrees out today and I’ve had the top off the Jeep all week.

Yet another recipe that fits into my mantra of this was so easy.  Melt some white and semisweet chocolate chips.


I used the double-boiler method, but I’m sure the microwave would serve the same purpose.  Then add them to some warm milk and top it off with some espresso powder and a pinch of salt.


Marshmallows are optional, but totally recommended.

Seriously, People, if you’ve never had homemade hot chocolate you should try it at least once in your life.  Sometimes the effort can make something more worthwhile.

Eat Well and Savor.

Texas Sheet Cake

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Happy, Happy, Joy, Joy, the Baker, that is.  Yes, this is a recipe from the Joy the Baker Cookbook.

Now, here’s the thing:  I’m not from Texas, but I am very familiar with Texas Sheet Cake, and I assumed that everybody was.  I’ve come to discover that I was wrong, which I hate, of course.  So now I’m taking a poll.  Did you grow up with this beauty?

Okay.  You’re right.  It is totally not pretty.  I’d like to blame Joy, love her as I do.  But I guess I have to claim user error on this one.  This happens to be one of the few recipes of my mom’s that I have written down, and her directions are spot on with Joy’s.  I found it odd that you frost the cake immediately.  I think I went wrong in two places:  it should have cooked a little longer and my frosting should have been a little more thin.

Eh, live and learn.  It was still light and fluffy and perfectly fudgy and chocolatey = perfect.   Joy mixes pecans into her frosting, which I obediently followed.  But my mom used to just sprinkle the top with walnuts.   I think you can’t go wrong.

In other news:  I feel a little guilty about my lack of posting.  I’m trying to figure out where my motivation has disappeared to.  I certainly can’t blame work, I’ve had a pretty easy couple of weeks.  My friend Kayla was in town this weekend and we took her out to dinner, and then coffee at Cafe Intermezzo.  Sidenote:  new favorite drink is Cafe Bach with a shot of butterscotch schnapps on the side.  That’s hardly a weeklong excuse, though.

I think what it boils down to is that General Hospital is just too good lately.  Last year when I started this adventure it was because Jake was deployed, so I had some time on my hands.  I needed something to do while I watch the soaps.  Well, now I’m down to one soap.  Insert boycott of The Chew for forever.  And GH happens to be great lately:  old characters coming back from the dead and the crossover with One Life to Live stars.   What more can you ask?If they really do bring back the nurses’ ball I will be in heaven.   I even have Jake hooked.

I’ve still been cooking away, so stay tuned; I have a few good ones in store for you.

Eat Well and Savor.


Chocolate Brownie Cookies

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With White Chocolate and Roasted Macadamia Nuts.

Well, that pretty much says it all.  What more could you ask for?

Seriously, I hate to say it, but I think this blog is making me fat.  I dare say I’ve gained at least 10 pounds, if not 15, in the last six months.  In fact, now that Jake isn’t home most of the week, I’ve been thinking about adding some calorie counting back into my routine.  However, as God is my witness, I will never abandon this Joy the Baker Cookbook.  All hail Queen Joy Wilson.  This is only my second stab at her book and it’s even more amazing than the first.

Eat Well and Savor.


Oatmeal Raspberry Ginger Scones

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Woohoo!  This is my inaugural Joy the Baker recipe.  I’m pretty new to the blogging scene, but somehow I managed to stumble upon Joy.  I knew that she had a new book coming out, but I thought for sure I wouldn’t need to buy it.  Well, when I saw the Joy the Baker Cookbook in the store and found that the first recipe was entitled Pancakes Pancakes Pancakes, how could I resist?  Seriously, it just wasn’t humanly possible.  Besides, she has that tattoo that just equals sexy baker.

Imagine my surprise when these scones were the firs recipe in the pancake chapter.  Apparently even in cookbooks you need to read the fine print.   It says: and other lesser breakfast items.  Trust me when I tell you that these sconesare not lesser.

Joy Wilson is my new idol.  Here’s why:  I learned to freeze the butter and to grate it.  That’s right.  I said grate it.  Frankly, if I ever have to cube my butter I will freeze it too.

That’s what 10 tablespoons of grated butter looks like.  Well, I guess technically it’s only about six tablespoons.  I couldn’t risk my fingertips for that straggling two tablespoons.

I am used to to cutting my scones into triangles with a pizza cutter, but since Joy says to scoop them, scoop them I did.

These were a lovely way to start the day.

I can’t wait for the next time I can bake with Joy.

Eat Well and Savor.