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Joy the Baker Cookbook: 100 Simple and Comforting Recipes by Joy Wilson

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Notes about this book

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Notes about Recipes in this book

  • Extra crumb coffee cake

    • BethNH on January 26, 2018

      Now THIS is coffee cake!! This cake is enormous - truly fit for a crowd. It's baked in a 9x13 pan and rises all the way to the top. Coffee cake for a crowd. The cake has three parts - the cake batter, a cocoa filling, and a topping. The cake is made by first putting down half the batter. Then the filling is sprinkled on top of that. The second half of the batter is then added (I always find it tricky trying to spread batter over a topping but I managed). Finally, a crumb topping is spread over the very top. In my oven, this took about 55 minutes to bake. I left it for 20 minutes to cool before trying a piece and was able to remove a piece with no problems. Oh my! Moist but light cake with a delicious center and lots and lots of crumb topping. Perfect for serving with coffee or tea. Simply wonderful.

    • texannewyorker on September 25, 2016

      Turned out delicious, received rave reviews.

    • bwhip on May 16, 2017

      This was really good! I didn't have any sour cream, so I substituted buttermilk for the whole milk and sour cream, and it turned out great. I also scaled back the cinnamon (a little more than half of what was called for), as the recipe called for a lot, and I've had previous recipes where the cinnamon was just overpowering. The crumb topping seems like a huge amount - but the results were excellent. We'll make this again without a doubt.

  • Perfect kettle corn

    • BethNH on January 26, 2018

      My oldest son is a big fan of kettle corn but it never occurred to me to make it at home (perhaps because I'm not a fan of pop corn). This afternoon, however, with the cold wind blowing and all the boys home playing video games, I thought I'd make them a homemade snack. The recipe was clear and easy to follow. The snack came together in minutes. The popcorn was very good - a nice balance of sweet and salty - but, despite my best efforts, there was some burned sugar and a few burned kernels on the bottom of the pot. The mess was easy to clean after a quick soak in hot water. The boys all pronounced the kettle corn very good and, even I had to admit it was pretty good

  • Texas sheet cake

    • BethNH on January 26, 2018

      Cake really doesn't get much easier than this. As soon as the batter goes in the oven, the icing is started. Once the cake is pulled from the oven the hot icing is poured on top where it very quickly firms up. The frosting becomes melded with the cake and there's a nice mix of cake and frosting in every bite. It's moist and chocolatey with crunch provided by the walnuts.

  • Cocoa almond granola

    • BethNH on January 26, 2018

      You can eat this by the handful! I've been looking for a good chocolate granola for a while now. This may just be it. A nice mix of oats, almonds, coconut, and cocoa are bound with butter, sugar and honey. The resulting granola is light and crisp with no hint of greasiness. It's chocolatey and just a bit salty. I think it would be wonderful added to some Greek yogurt and if you used it as a cereal it would turn your milk all nice and chocolatey.

    • Zosia on January 29, 2014

      Not too sweet with subtle chocolate flavour. Not what I would eat for breakfast but a nice alternative to a cookie if you're looking for a sweet snack.

  • Chocolate bundt cake with chocolate sour cream glaze

    • BethNH on January 26, 2018

      This bundt cake comes together quickly with common pantry ingredients. The batter is quite loose and I had my worries about it coming out of the pan intact. My worries were unfounded, however, as it released nicely. The recipe had a baking time of 45-60 minutes. I checked after 45 minutes and my cake was done. In fact, it probably could have been taken out just a few minutes earlier. It is a bit crumbly and dry which I think could have been avoided with a shorter baking time. The glaze called for does not match the picture in the book which is clearly a frosting. I prefer glaze anyway. I melted the chocolate and butter in the microwave because that is so much easier than using a double boiler. Again, the glaze was very loose and it made me nervous. After a few minutes, however, it thickened up enough to pour over the cake. This is quite a good cake with nice chocolate flavor.

    • Melanie on September 28, 2013

      This cake was delicious and moist. Made for a friend's birthday cake in my swirl bundt pan and decorated with icing and silver cachous. After some difficulties with getting the glaze / icing to work I did some internet research and found other versions of this recipe that use 3C icing sugar mixed into the glaze - this worked like a charm and gave an icing as it looks in the book.

    • soleilune on May 21, 2012

      This is now one of my go-to chocolate cake recipes. The sour cream makes the cake super moist, and gives the glaze a nice bit of tang. Note the glaze doesn't end up looking like the frosting in the picture in the book...it's actually more glaze-like.

    • bwhip on May 28, 2017

      So good! Really tender crumb, and a great deep chocolate flavor (we used Valrhona cocoa). A new chocolate cake favorite for us - and we've baked a lot of chocolate cakes!

  • Browned butter peanut butter crispy rice treats

    • BethNH on January 26, 2018

      Another Rice Krispie variation. This one uses browned butter and peanut butter. It calls for a bag of mini marshmallows but I used 7 oz. of marshmallow creme as it's what I had on hand. At first the butter, peanut butter and marshmallow didn't really want to come together smoothly and it looked curdled. After quite a bit of stirring, I was able to get it smooth. There was plenty of this mixture to add to the 6 cups of rice krispies which made them a bit more moist than the classic recipe. I sprinkled the top with a small amount of mini chocolate chips because everything peanut butter tastes better with some chocolate.

    • texannewyorker on September 25, 2016

      Very nice twist on the usual crispie treat! They went fast at a beach day gathering.

    • Zosia on August 23, 2017

      Very tasty and popular version of the classic, and just as easy to put together.

  • Vanilla bean snickerdoodles

    • BethNH on January 26, 2018

      Snickerdoodles are hard to mess with. Joy gives these a special touch with some added vanilla beans. These are not our favorite snickerdoodles. We prefer ours with a distinctive crunch. These are crunchy on the perimeter but the center remains soft and chewy. I'm not sure if this center would have hardened if they had been left in the oven longer and I also know that some prefer their snickerdoodles this way. The cookies are very good - they're just not our personal favorite.

  • Mommom's chocolate bourbon-spiked banana bread

    • Christine on February 03, 2017

      I couldn't taste the bourbon at all, but this was still moist, delicious banana bread. I doubled the chocolate chips and skipped the nuts because of an allergy where I was bringing this bread. In my oven, I needed to bake 85 minutes -- which is 25 longer than the higher amount listed in the recipe. If I baked it straight through without checking on it, 80 minutes would probably have been sufficient. With the long bake time, the outside got quite dark, though not burned. At 60 minutes, it was a lovely golden color, but the inside was still jiggly, so extra baking time was a necessity. My Pyrex loaf baking dish is on the smaller side at approx. 8.5 x 4.5 inches which also affects the baking time.

    • eeeve on October 01, 2018

      Lovely and easy to make banana bread with a pronounced banana flavour. I didn't have chopped walnuts in, only ground, and used about 100g. I think the cake would probably be nicer with the chopped ones for a bit of texture, but it still tasted good. I also had to bake this for a lot longer than 60 minutes (75, I think), and I couldn't taste the bourbon either (though that's not a big deal)...

  • S'mores brownies

    • Melanie on September 28, 2013

      I wasn't a huge fan of these - agree that the brownies were too cakey... I don't think I was a huge fan of the graham crackers and marshmallows sprinkled over the top either. I think the marshmallows could have been better attacked under the grill to get a better texture.

    • sam2118 on April 13, 2013

      If I make these again, I will use my usual brownie recipe and add in the marshmallows and graham crackers. The brownies themselves were too cake-y for my taste.

  • Kitchen sink carrot cake

    • Melanie on March 08, 2015

      Brought this cake into work and it was a big hit. I loved how moist this cake was, helped along by the crushed pineapple. I mixed sultanas and walnuts through (optional ingredients) and topped with the cream cheese frosting and extra walnuts. Will make again!

  • Cream cheese frosting

    • Melanie on March 08, 2015

      Made without any of the suggested variations as a topping for the kitchen sink carrot cake. Tasted great. Make sure everything is well softened and blended to avoid lumps!

  • Cranberry orange poppy seed cookies

    • Melanie on July 11, 2017

      Easy log to slice and bake and therefore make ahead.

  • Mini pumpkin black and white cookies

    • wcassity on December 16, 2012

      Really great. Nice moist cookies. The cinnamon, pumpkin and chocolate a great combo.

  • Single lady pancakes

    • soleilune on May 18, 2012

      Best pancake I've ever made!

  • "Man bait" apple crisp

    • soleilune on May 18, 2012

      Make sure to add some salt! It helps.

    • texannewyorker on September 25, 2016

      A very respectable apple crisp! I loved the addition of hazelnuts, a nice twist from usual walnuts or pecans. it makes a ton, too.

  • Chocolate and black pepper goat cheese truffles

    • soleilune on May 18, 2012

      These were truly amazing. I can't wait to make them again.

  • Brown butter chocolate chip cookies

    • donascott on June 21, 2013

      These are terrific cookies. When I first made them I thought they were just good but when I found myself back at the cookie jar...well, just good didn't cut it. Bet us can't eat just one.

    • texannewyorker on September 25, 2016

      These are amazing cookies! I took them to friends who'd just had a second baby and their 4 yo devoured them!

    • Frogcake on October 01, 2016

      Incredible cookies. These are a household favourite. It's appropriate that this recipe is in the "I need a hug or brownie" chapter. Super comfort, straight out of the oven therapeutic cookies that can help you get through the most stressful moments in your life.

    • Smokeydoke on November 30, 2016

      Another +1 for amazing cookie. It is my favorite chocolate chip cookie recipe and that's saying a lot. Love these, can't wait to take them to the cookie swap.

  • Carrot cake pancakes

    • texannewyorker on September 25, 2016

      We really loved these. The cream cheese spread really made them.

    • Zosia on January 05, 2014

      Light, fluffy pancakes with great carrot cake flavour. I skipped the cream cheese spread as they were quite tasty on their own but family enjoyed them with a drizzle of maple syrup. They browned too quickly on a medium heat setting, leaving the interior uncooked; a slightly lower heat setting worked well.

  • Bacon black pepper waffles

    • texannewyorker on September 25, 2016

      Fantastic! Loved the addition of black pepper.

  • Toasted coconut Dutch baby with banana and pineapple

    • texannewyorker on September 25, 2016

      Did not care for this at all. It didn't behave as a Dutch baby should, it was really, really flat and not pillowy at all. The flavor just wasn't there either.

  • Giant cinnamon rolls with buttermilk glaze

    • texannewyorker on September 25, 2016

      These are really, really good. She's not lying one bit, they are giant! But the recipe works as instructed and the result is quite delicious.

  • Coffee bacon

    • texannewyorker on September 25, 2016

      This is a good recipe, I think, though I have to say that my bacon didn't crisp as much as I usually prefer. I like super crispy bacon. But, flavors are good! And it was fun to make, slathering that coffee smear all over bacon slices.

  • Banana rum cake with brown butter frosting

    • texannewyorker on September 25, 2016

      This got RAVE reviews. So good. I turned it into a sheet cake without changing the recipe at all, just baked it slightly longer. It worked wonderfully and saved a lot of time.

  • Vanilla bean buttercream frosting

    • texannewyorker on September 25, 2016

      A solid, basic frosting recipe. Works just fine with vanilla extract if you'd rather not go to the trouble of scraping vanilla beans. But, if you double the vanilla beans she calls for, it's really pretty with all those brown flecks against the white frosting. I loved this on a deep chocolate cake.

  • Easy white chocolate mousse

    • texannewyorker on September 25, 2016

      This was really good and I love the idea! However, due to the similarity in color of the white chocolate and the whipped cream, it's very tough to know if you still have streaks or if you're fully incorporated.

  • Sweet potato chocolate chip cookies

    • texannewyorker on September 25, 2016

      Addictively good. Especially around the holidays. They are cakey, but surprisingly they keep well sealed in a tupperware container.

  • Oatmeal cookie pancakes

    • texannewyorker on September 25, 2016

      These may be some of my favorite pancakes ever! Tastes exactly as advertised!

    • Zosia on March 09, 2017

      Light and fluffy, they're not very oatmeal cookie-like in texture but they certainly are in flavour. Everyone enjoyed them. (60ml batter per pancake yielded 24, approx 10cm diameter)

  • Chocolate brownie cookies with white chocolate and roasted macadamia nuts

    • texannewyorker on September 25, 2016

      Didn't like these at all. The picture is beautiful, shows these plump, chewy-looking cookies, but the cookies I got were flat and crispy to the point of dry and crumbly. They went into the trash.

  • Chocolate cookies and cream pudding

    • texannewyorker on September 25, 2016

      Why oh why did this have to be soooo delicious!? Could not stop eating it! It's kind of everything your inner child wants in pudding.

  • Buttermilk skillet cake with walnut praline topping

    • texannewyorker on September 25, 2016

      One of our absolute favorite skillet cakes! Works with pecans instead of walnuts if you prefer, though the walnuts are great too. In the last step of mixing the batter, she instructs to stop mixing and fold in the last bit by hand. Do it. Your cake is a tad too dry otherwise.

    • Smokeydoke on March 10, 2017

      This is a simple delicious cake, ready to eat in 40 minutes. I love it. Photo included.

  • Baked coffee cake French toast

    • Zosia on December 28, 2013

      I hoped this would be a good way to use up stale challah and brioche rolls leftover from Christmas. The flavour was very nice and I still like the idea of the recipe but the portion of bread that was submerged in the custard was just too soggy. I used a 9" pie plate since I didn't have an 8" cast iron skillet and forgot to grease it; the french toast didn't stick so the first step of melting butter etc and the use of a skillet are unnecessary.

  • Pumpkin bundt cake with cinnamon glaze

    • Zosia on January 15, 2014

      The batter came together easily with a whisk and a spoon and baked up beautifully into a very moist and well-spiced cake. I reduced the sugar by 1/2 cup and skipped the sugary glaze. It tasted great the first day but was even more delicious on the second.

  • Simple vanilla cupcakes

    • Zosia on January 26, 2014

      Very good, basic vanilla cupcake. They baked up with a nicely domed top, fine, moist crumb and great vanilla flavour. I reduced the sugar to approx 3/4 cup (160g) and they were sweet enough. I also baked them on the middle rack in my oven.

  • Honey whole wheat pound cake

    • Zosia on January 05, 2014

      Not to be mistaken for a breakfast food because of the use of whole wheat flour, this butter-, egg- and sugar-rich cake is a dessert, and a very good one. Not too sweet, moist and surprisingly fluffy with a pleasant, slightly nutty flavour.

  • Peanut butter birthday cake

    • alisonkc on January 21, 2014

      Even people who claim they do not like peanut butter like this cake. It has a nice depth and isn't too sweet. Works great as a sheet cake in a 13x9 pan.

  • Dark chocolate and anise biscotti

    • Neodymia on August 12, 2014

      Good idea flavour-wise, but I think I chipped a tooth on them...

  • Oatmeal raspberry ginger scones

    • bwhip on October 21, 2017

      These sounded interesting, as I had some fresh raspberries and wanted to try a new scone recipe. I wasn’t sure about the combination of oats, raspberries and ginger, but they were really quite good. Not too sweet, nice crisp edges, and excellent texture. I liked the author’s suggested technique of shredding the cold butter, as it did seem to aid the blending process nicely. I sprinkled some turbinado sugar on top just before baking. We’ll definitely make these again.

  • Honey mustard roasted cashews

    • JJ2018 on April 15, 2018

      These were so easy and so delicious. Totally moreish!

  • The best chocolate buttercream frosting

    • sara2682 on July 03, 2018

      This really is the best chocolate frosting! I usually use hot chocolate mix and it works great.

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Reviews about this book

  • Food52

    In the end, what won me over was Joy's simple, unfussy approach to baking. I wouldn't call this collection groundbreaking, and its puzzling chapter breakdown makes navigation tricky...

    Full review
  • Eats Well with Others

    ...it's recipes are totally accessible and doable, even to a beginner baker, with many of them only requiring a single bowl and a hand mixer! I would definitely recommend this cookbook...

    Full review
  • Serious Eats

    Wilson's idea of comfort sweets has a little more panache than a workaday cupcake or a blasé brownie. Her banana bread gets spiked with bourbon...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1401310605
  • ISBN 13 9781401310608
  • Linked ISBNs
  • Published Mar 22 2012
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Hyperion
  • Imprint Hyperion

Publishers Text

Joy the Baker Cookbook includes everything from “Man Bait” Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.



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