Walk It Out

A deep dive into what’s for dinner, why no-bake cake deserves respect, and my unofficial autobiography, Too Many Years at The Cheesecake Factory.

Some weeks are measured in cups of flour and sinkfuls of dishes. This week? It’s been steps. When I need to think, really think, I need to be moving. So I’ve been walking—talking things out with myself like I’m my own best (and most dramatic) friend. That’s how I found myself mid-monologue, rounding a corner, only to lock eyes with a woman making a stealth mission to the trash bin in her pajamas. We startled each other. She clutched the top of her robe. I tried to look normal. Neither of us succeeded but we exchanged warm (read: embarrassed) hellos nonetheless.

Anyway, here’s what’s been keeping me company this week—on foot and in the kitchen.

On my bake list is are these Almond Flour Chocolate Chip Cookies. On repeat: Lovely. On my mind: In Defense of Temporary Obsessions.

Let It Be Sunday, 512!

In this week’s Sunday post, our friend Amy Estes is checking on us. If you’re feeling a bit frazzled (I can relate, hence all the walks) - this one’s for you. We’re talking about birthday cake, travel luxuries, springy pajamas, making a case for telling total strangers to shut up, and celebrating the end of the Extremely Online era. You know, just the hits.

Read this week’s Sunday post here: How We Doing?

Fresh From the Archives

If carrot cake had a peak season, it would be right now. We’re deep in the Easter Bunny, rabbits-eat-carrots, carrots-belong-in-cake, perfectly spiced transitional springtime dessert of it all.

• There are two things I’ve inexplicably adopted as core personality traits, both related to carrot cake, believe it or not:

1. The fact that I spent too many of my young adult years working at The Cheesecake Factory (which, fun fact, serves a very good carrot cake). Say what you will about chain restaurant life, but it will teach you exactly who you are as a person (read: if you have the ability to mask emotion on your face or, like me, cannot.)

2. The fact that my parents (not me… my parents!) had a carrot cake as their wedding cake in 1979. I just think it’s creative and deeply charming, and I’m proud to have creative, deeply charming parents.

Now, I wouldn’t go so far as to call myself a carrot cake expert, but I do take my carrot cake recipe very seriously: My Favorite Carrot Cake.

• Carrot cake and “no-bake” don’t usually belong in the same sentence, but against all odds, I’ve got a Creamy No-Baked Carrot Cake recipe. Instead of traditional cake layers, we’re using graham crackers (stay with me), stacked with a luscious, spiced carrot cake-inspired filling made from cream cheese, sweetened condensed milk, and a cloud of whipped cream. The magic happens as the graham crackers soften into something that feels like cake—truly, it’s a little miracle. This cake deserves more love. It’s lowkey very fun.

For Dinner This Week? Lentils, definitely lentils.

The first time I made this Cheesy Lentil Bake, it was the kind of January cold that made me question all my life choices—including why I bought a house without modern insulation and if I’ve ever owned proper winter socks. I was craving something cozy but needed something more actual dinner than a tray of mac and cheese from the meat market down the road.

The answer? Lentils: the unassuming, protein-packed MVPs that somehow make us feel both deeply nourished and like we’ve just outsmarted the entire grocery budget and can splurge on a little treat.

This bake is simple yet deeply satisfying, endlessly adaptable to whatever bits and bobs are hanging out in your fridge, and budget-friendly—because, again, lentils. I make a batch every two weeks without fail. A slice gets topped with an egg for breakfast, tucked next to a pile of greens for lunch, or eaten straight from the fridge as a gloriously no-effort snack. Cold lentil pie - somehow it’s amazing.

This recipe is from Amy Sheppard, whose food is pure, unfiltered comfort. I’ve shared this gem on Instagram, but it deserves a proper moment here. Here’s how!

Joy’s version of Amy Shepard’s Cheesy Lentil Bake

Olive oil⁣

1 medium onion, diced⁣

2 carrots, peeled and coarsely grated⁣

1 celery stalk, diced⁣

2 cloves garlic, minced a bit⁣

A handful of fresh herbs like parsley and cilantro, chopped⁣

200 grams (about 1 cup) dried red lentils⁣

600 ml (about 2 1/2 cups) veggie stock⁣

2 slices of bread, crumbled⁣

heaping 1/2 cup grated parmesan cheese, plus more for topping⁣

Salt and pepper to taste⁣

Lightly coat the bottom of a sauté pan with olive oil over medium high heat. Add the diced, carrots, and celery and push around the pan to soften slightly, about 5 minutes. Add the garlic and herbs and saute for 2 minutes more. ⁣

Stir in the lentils, followed by the veggie stock, slowly - allowing the stock to soften and absorb into the lentils, about 15-20 minutes. Remove from the heat and crumble in the bread, then stir in the cheese until well combined. ⁣

Preheat oven to 350 degrees F. Press a crumpled and unfolded sheet of parchment paper into a pie dish. Spoon the mixture into the prepared dish, pressing and spreading it into an even layer across the pan. Top with more parmesan cheese and bake for 30-35 minutes, until browned across the top and set. ⁣

Allow to cool for 20 minutes before serving warm or at room temp. It’s even delish cold! Store leftovers in the freezer.

Have a wonderful Sunday and as great a week as you can muster! Love you, bye!

xo Joy