Welcome to Baked In – Your Sunday Morning Companion

Same same, but a little different

Good morning, friends. Welcome to what I hope is a relaxed, almost-spring Sunday morning. Things are same same, but a little different around here at Joy the Baker, and if you’re reading this, congratulations—you’re on the list. (Surprise!) (Ps. I left you a little voice note below!)

Starting now, you’ll receive a cheeky little email from me every Sunday morning. It’s called Baked In, and in it you’ll find a link to our ever-coveted Sunday post (penned by me, Abby Mallett, or Amy Estes), the latest recipe post from the blog, seasonal recipe links fresh from the archives, notes from the test kitchen, occasional cookbook author interviews, and—as always—ramblings about the things I love. And, not to worry, friends - it will always be free! When I do update to a paid subscription, I’ll tell you all about what’s offered there but let’s just be here, now.

This newsletter is meant to be fresher, more useful, more inspiring, and (dare I say) better than our old email system—it’s meant to add a little spark of joy in your inbox.

I’m so glad you’re here!

And with that, here’s what we’ve baked up for you this week.

xo Joy

Let It Be Sunday, 507!

In this week’s Sunday post, our favorite indoor cat, Amy Estes brings us a well-earned dose of springtime. My favorite is a piece from Olivia Muenter on how an optimized life won’t save you. Amy also offers notes on “soft ambition”, advice on how to get better at doing things alone, a bag I suddenly can’t live without, and berries in the form of shortcake and cobbler.

As always, a very well-appointed offering. Read it here: The Practice of Hope

Fresh from the Archives

What are we making this second week of March?

• I love the way this Carrot Salad with dates, feta, and pistachios ages in the fridge - making it an excellent salad to prep early in the week and pack for work lunches. Perhaps it’s a dense bean salad before such salads were a thing?

• If you’re in the mood for a baking project, these Lemon Poppy Seed Kolaches are such a delight made with both cream cheese and lemon curd filling. I’ve gone down a full on lemon poppy seed rabbit hole on the blog over the years and we can talk about that next week.

• Finally, for a little baking therapy that produces a quietly luxurious everyday cake see: The Perfect Chocolate Bundt Cake.

Coming soon!

An interview with my friend Kaleb Wyse of Wyse Guide on his new cookbook There’s Always Room at the Table.

Have a wonderful day friends! I’ll see you next week!

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