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Joy the Baker by Joy Wilson

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  • Apple walnut flax seed bread

    • aeader on May 09, 2015

      This bread is wonderful. I use butter as I like the flavor better than oil in breads/muffins. I used extra ground flax seed and left out the walnuts. I also grated all the apples instead of grating some and chopping some.

  • Peanut butter banana bread

    • joyous on May 28, 2017

      Good flavor but the crumb was a bit dense for my taste. The picture is pretty spot on. Didn't add flaxseeds.

  • Sourdough pancakes

    • KIGirl on September 15, 2014

      Having just become a sourdough starter novice I was keen to find a sourdough pancake recipe for all my excess starter. Most that I found required 3 or more eggs - I thought that was a bit excessive. This one requires 1 only and has made around 12 15cm+ diameter pancakes. It is one of the lightest airiest pancakes I have ever tasted Definitely recommended.

  • Whole wheat garlic knots

    • chawkins on February 15, 2014

      Very easy to make. you can just pat and stretch the dough to size without using a rolling pin. The dough is basically a whole wheat pizza crust dough. I used dried parsley instead of fresh.

  • Black raspberry muffins

    • dmass on July 10, 2013

      These are delicious muffins if you don't mind the seeds from the black raspberries. I use fresh berries from our garden. They turn out delicious every time. They are best eaten within a day as they get a little soft on the top. Not sure if this is due to how I store them or not. I usually store them in a container.

  • Cranberry orange almond oatmeal

    • Bloominanglophile on March 03, 2014

      Just made this for breakfast this morning. I am always looking for ways to jazz up a bowl of porridge--this one is quite nice! If you don't want to cool your oatmeal by adding cold milk, then nuke it a bit before adding to the bowl. I ate it with the orange I used for the zest for a healthy, filling breakfast.

  • Hot chocolate popovers

    • HalfSmoke on January 05, 2018

      Oh my! Rather than muffin pans we made 6 in a regular popover pan. They turned out great at the same temp and time.

  • Oatmeal blueberry applesauce muffins

    • alisonkc on January 21, 2014

      I make these all the time, they are such a great mid-day snack (and they freeze beautifully, so I usually double the batch.) I usually make them as written, but I've also used apples or cranberries instead of blueberries, or done half fruit/half nuts. Sometimes in the winter I put in spice cake spices. I almost always sub lowfat or fat free plain yogurt for the buttermilk.

  • Super citrus smoothie

    • ingabritt on May 03, 2017

      I used regular yogurt and regular lemons. Delicious!

  • Mocha rum cake

    • meggan on December 27, 2017

      Delicious and moist. I served with rummy whipped cream and skipped the glaze. Also reduced the sugar by 1/2 cup with no ill effects.

  • Nectarine and cream cobbler

    • vikingcook on August 29, 2016

      This was easy but one tablespoon baking powder is too much! My husband loved it & couldn't taste the leavening but I sure could......bitter aftertaste! Why so much baking powder?

  • Chocolate espresso sandwich cookies

    • Aleese1219 on April 29, 2014

      The filling doesn't work as is! After it cools, mix the ganache with some powdered sugar until it firms up!

  • Apple cinnamon oatmeal cookies

    • Frogcake on February 18, 2017

      Great cookie recipe! We loved the Apple morsels in these oatmeal gems. Would not change a thing. Recommend baking for ten minutes if you prefer chewy cookies. Otherwise, these are just the right sweetness and perfect amount of cinnamon for our palettes.

  • How to make palmiers

  • Pumpkin and butternut squash soup

    • Frogcake on December 30, 2016

      A flavourful , elegant soup. I added a drizzle of honey in place of sugar, and served it with a swirl of creme fraiche and sprinkle of roasted chopped hazelnuts.

  • Spicy chickpea salad

    • alisonkc on May 30, 2014

      This is great for a party, and also great in pitas. If I'm bringing it to a BBQ, I'll double the amount so I have some leftovers. I've made this several times, but this most recent time it was particularly good. We used more lemon zest (1 TB) and more salt (sea salt - about 1/2 TB), which definitely contributed. I think I've usually de-seeded the entire jalapeno for this, but this time I only did half, and it gave it a nice little kick.

  • Oatmeal walnut cocoa nib cookies

    • nadiam1000 on December 12, 2016

      I had some organic cocoa nibs and thought they would work well in CC cookies. I used milk chocolate chips in place of semi-sweet (although the cookie base is sweet enough to use semi sweet). This is a great variation on chocolate chip cookies - the cocoa nibs add an interesting crunch and chocolate flavor and I love oatmeal in cookies. I will be making again, next time with my go to 60% dark chips from Ghirardelli.

  • Blue cheese, hazelnut, and honey polenta

    • jzanger on January 12, 2013

      Everything about this sounds great, but the sum of its parts was not particularly enjoyable to me. I did have to substitute pecans for hazelnuts, but I can't imagine that would have changed anything. I just don't like blue cheese on polenta I guess.

  • Dark chocolate, pistachio & smoked sea salt cookies

    • Grywhp on November 30, 2018

      Yum. I made these to try some smoked sea salt I got as a gift and was pleasantly surprised how well the flavors combined. I think the pistachios are key.

  • Lemon poppy seed pancakes

    • Maaseelulu on March 25, 2017

      I cut this one in half since I am only feeding 2 people. I also used whole wheat flour, which could have stood for more buttermilk, but it turned out great regardless.

  • Oatmeal cookies with candied ginger and walnuts

    • Frogcake on March 09, 2019

      There’s a ton of oatmeal in these cookies! I followed the recipe as written and found that the dough was drier than I expected for a cookie dough. So I took some corrective measures and added two tablespoons of canola. I also tasted the dough and added a quarter teaspoon of cinnamon and a teaspoon of vanilla. Having made those changes, I added three tablespoons of coconut and replaced the walnuts with equal amounts of sunflower seeds and pine nuts (didn’t have any walnuts or candied ginger). Then, I went out on a limb and added a tablespoon or two of black sesame seeds and some grated orange rind. Surprisingly, the cinnamon and orange flavours are complementary. Well, this turned out to be a fabulous tasting oatmeal cookie!

  • Hot buttered rum and cider

    • meggan on December 17, 2012

      I used Kraken spiced rum and this was good. I also subbed in juniper berries for cloves.

  • Baked polenta with tomato and basil

    • cassiemcgannon on February 13, 2013

      I only made the polenta, not the sauce. Much easier and less messy than making polenta on the stove - will be doing this again.

  • Maple blueberry scones

    • joanhuguet on July 04, 2016

      Just perfect. I omitted the nutmeg because I'm out, and increased the maple syrup by half again for a slightly sweeter scone. The butter-to-flour ratio was higher than my go-to scone recipe, making them quite rich and lighter than most scones.

  • Jalapeño and cheddar cheese muffins

    • dmass on March 18, 2015

      Very tasty and moist. I didn't have pickled jalapeno's so I used frozen (from our garden last year). Fresh would probably work fine too.

  • Tuna, kale, and egg salad

    • RuthGo on August 31, 2014

      I thought this was delicious. True to form, I made some changes. I had bought collard greens instead of kale, so I cooked the collards first in water before starting. I also didn't have green onions, I used red onion instead. I left out the sunflower seeds. And finally, since I was just making it for me, I mixed in the second egg instead of just scattering it on top. The combination of olive oil, lemon, rice vinegar and capers made this delicious. I think you could also make it without the greens if you wanted something closer to a traditional tuna salad. Definitely recommended.

    • Laura on September 01, 2014

      This recipe seemed like a light, summer meal, and it was. I changed it slightly by making a dressing of the EVOO, lemon juice, and rice vinegar, rather than adding small amounts of these in the process of building the salad. I added the dressing to the kale before adding the rest of the ingredients. I did omit the sunflower seeds. We liked it. I'd make it again.

  • Vegan carrot jalapeño soup

    • Frogcake on November 29, 2016

      This was very delicious! The jalapeños provided quite the nip that we enjoyed. We all had colds and this was the perfect remedy.

  • Vanilla bean sweet potato waffles

    • HalfSmoke on February 20, 2017

      Love this recipe. Not a crisp waffle, but full of warm Fall flavors. Top with some toasted, chopped walnuts and real maple syrup.

  • Whole roasted cauliflower with cheddar beer sauce

    • cucinahalcon on November 24, 2018

      I made this on Super Bowl Sunday, 2015, and it was delicious! Two of us easily at the whole head. There was a little extra sauce, so it would be good to also have some good bread on hand for sopping up the leftover sauce. By the way, the sauce alone is amazing, and could be used for pretzel dip or anything else.

  • Roasted cauliflower, beet, and farro winter salad

    • meggan on February 23, 2015

      I could use a little more spice. Also, I would top the salad with the crunchy cauliflower. It gets a little damp otherwise.

  • Mardi Gras king cake

    • amandacooks on February 10, 2017

      We really enjoyed this king cake. I made a half recipe (using 3 egg yolks), making a single log into a circle instead of twisting two logs together. I sprayed the outside of a half-pint canning jar with cooking spray and set it in the center so the hole wouldn't close up when the cake baked. A half-recipe was just the right amount for our small family (about 6-7 servings) and easy enough to make that we may have another one before the end of Mardi Gras season. It took a little less time to bake, about 25 minutes.

  • The best chocolate buttercream frosting

    • MiChal.626 on May 12, 2015

      This makes A LOT of frosting.

  • One-skillet dark and stormy banana bread

    • Emily Hope on October 19, 2016

      We loved the flavor of this banana bread/gingerbread hybrid--it leans more towards gingerbread, with a back note of banana. Great with some salted butter on top. I followed her instructions to slightly underbake it, but I'm mystified as to why anyone would want their cake doughy in the middle... next time I'll give it a couple of extra minutes in the oven. I'm also going to try reducing the sugar by 1/4 cup, as it was a little sweeter than we like. I used dark brown sugar instead of muscovado as that's what I had on hand.

  • Summer tomato pie

    • pennyvr on February 12, 2017

      The resulting tart mix was really wet when cooked and made the pastry soggy. I admit I used shop-bought pastry but I'm not sure how home-made would be better. It was reasonably easy and tasted good but the texture is off-putting.

    • ldtrieb on July 28, 2018

      Used David Lebowitz press in tart crust

  • Brennan's New Orleans shrimp Creole

    • zorra on January 05, 2018

      So grateful to find this old favorite online when I didn't have my ancient Brennan's cookbook at hand. I tamper with tradition & increase the vegetables significantly. Instead of her vegetable broth I make a quick one with the shrimp peels, bay leaf & onion. No jalapeno. An easy dish everyone enjoys.

    • meggan on January 18, 2018

      Easy and tasty. I wonder if file powder might work in place of the cornstarch?

  • Cranberry cornmeal scones

    • Zosia on November 27, 2016

      A delicious vehicle for leftover cranberry sauce that uses a great technique to ensure a tender and flaky scone. Since I was juicing an orange for the glaze, I added its zest (grated) to the scone. Next time, I think I'll start with frozen butter as it seemed to warm up rather quickly, and I'll make only one-third the glaze as there was far too much.

  • Warm molasses milk

    • bching on April 24, 2017

      When you've had enough coffee . . . this drink provides warm comfort. I make it one serving at a time in the mug, in the microwave and omit the honey but add 2 tsp more of the molasses. If you have a speculaas spice blend on hand, use that instead of the cinnamon and mulling spices to make this drink even easier and just as tasty!

  • One-pot lamb and spinach meatballs with orzo

    • clcorbi on October 09, 2017

      WOW, this recipe did not work at all. I don't think this was edited before being published. We followed the instructions exactly as written, using ground lamb. I chopped my thawed spinach finely before incorporating into the ground meat mixture. The meatballs rolled up all right, but they absolutely would not stay together when I tried to brown them. They immediately began crumbling back into ground meat. I tried to salvage the rest of the meat by adding another beaten egg and a few more breadcrumbs, but even with all the extra egg they still barely held. I'm not exactly sure what the issue was, but I'm guessing that the proportion of spinach and other add-ins was just too high for the amount of ground meat. Also, no amount of salt was given for the meatball mixture, so I added what I thought was a fair amount, and they were still quite bland. As was the orzo. I would strongly suggest skipping this recipe unless you are willing to adapt it quite a bit.

  • Carrot coconut red curry soup

    • willinzuri on November 14, 2017

      what a great soup! Really nicely balanced with red thai paste, coconut milk, ginger, onion and carrots. I much preferred the blended version.

  • Cheeseburger fried rice

    • anya_sf on July 16, 2018

      Like most fried rice recipes, this was pretty quick and easy to make. I changed the cooking instructions a bit - drained off the excess bacon fat and reserved it; drained the cooked ground beef onto paper towels. Cooked the eggs in some of the reserved bacon fat, then removed them to the plate with the cooked onions, etc. Cooked the rice in some more of the bacon fat until it was coated, *then* added the ground beef, onions, and egg back in. I used a whole (small) head of iceberg, so it was probably double the amount, and would do that again. We had it with ketchup, but next time I'll make 1000 Island dressing. My family really enjoyed this.

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  • Language English
  • Countries United States

Publishers Text

In four short years, Joy the Baker has been named one of the ’50 Best Food Blogs’ by The London Times, and the ‘Best Baking Blog’ by Saveur. Joy has also been featured in both Food & Wine Magazine and Sunset Magazine.

Joy the Baker chronicles everything from how to impress boys with brownies, to how to make a pancake dinner just for one. Her food, writing, and photography are approachable, light-hearted, and will have you laughing out loud, and reaching for your fork.



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