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field trip: all day baby!

field trip: all day baby!

We're off today on another field trip, and at this place, breakfast is served ALL DAY, BABY! All Day Baby is new to the Silver Lake neighborhood in Los Angeles, and it's rumored to be home to one of the best fried chicken biscuit sandwiches of all time. Check it out...

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Holiday Neapolitan Cookies with a Twist!

holiday Neapolitan cookie recipe... / via oh joy!

It's beginning to look a lot like Christmas, and I'm SO ready for the holidays to arrive! Aside from being able to slow down and spend time with family, my favorite part of the holidays is all of the delicious treats...like Neapolitan cookies! I love how they mix in THREE different flavors. So today, we're sharing a twist on the classic recipe for a festive version perfect for the holidays. The recipe calls for matcha instead of chocolate, making them a bright pink, white, and green! They're so colorful, tasty, and keep well so you can gift them for the holidays, too.

In partnership with KitchenAid, I'll show you how to whip up these Matcha Neapolitan Cookies with the KitchenAid Artisan® Series 5 Quart Tilt-Head Stand Mixer and Sifter+Scale Attachment. My Stand Mixer has been a key player in all of my baking over the last several years, and the Sifter+Scale Attachment is a total game changer. All I have to do is attach the Sifter+Scale Attachment to the power hub of my Stand Mixer, and voilà! HANDS-FREE sifting. The attachment also has an easy-to-use digital scale for a level of precision way beyond me. Come see how...

holiday Neapolitan cookie recipe... / via oh joy!

You'll need...

For the Base Dough
- 2-1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 cup sugar
- 1 egg + 1 egg yolk (room temperature)
- 1-1/2 tsp vanilla extract

holiday Neapolitan cookie recipe... / via oh joy!

Strawberry Dough
- 1-1/2 Tbsp flour
- 1 Tbsp strawberry jam
- optional: pink food coloring

Matcha Dough
- 1 tsp matcha powder

Topping
- white melting chocolate
- shredded coconut

holiday Neapolitan cookie recipe... / via oh joy!

Here's how...
1. With the KitchenAid® Sifter+Scale Attachment attachment, sift flour, salt, and baking powder into stand mixer. Gently transfer dry ingredients to a medium bowl, set aside.
2. With paddle attachment, mix together butter and sugar until creamed. Add in eggs and vanilla extract. Mix until combined.
3. Divide dough evenly into thirds.
4. To make the strawberry dough, add one portion of dough back into the mixing bowl, add flour, jam, and food coloring (if desired), and mix until fully combined.
5. Make sure to clean out the mixing bowl before beginning to make the matcha dough, to ensure that none of the doughs mix. Place another portion of the dough into the mixer and add matcha powder. Mix until fully combined.
6. Line a 5x9" loaf pan with parchment, using enough so that the paper comes up over the edges of the pan. Begin layering dough, starting with the strawberry layer, followed by vanilla, and then matcha. Using your hands, try to make each layer as even and level as possible. Cover tightly with plastic wrap and freeze for 1 hour.

holiday Neapolitan cookie recipe... / via oh joy!

7. Preheat oven to 350 degrees Fahrenheit. 
8. Remove dough from pan and peel off parchment paper. Trim the edges of the dough to get cleaner sides and then cut the dough in half lengthwise. Cut each half into 1/2" slices (about 16 per side).
9. Line two cookie sheets with parchment paper, and place dough squares about 2" apart. Bake for 12 minutes, or until the edges are just slightly turning golden brown. Let sit for 5 minutes before moving cookies to a cooling rack
10. Melt chocolate in a microwave safe bowl. Dip the cookies and top with coconut.

This recipe makes about 32 cookies. If you're going to prepare the dough for more than an hour in advance, place them in the refrigerator (rather than in the freezer!) to harden. Dough can be made up to three days in advance and stored in the refrigerator. 

holiday Neapolitan cookie recipe... / via oh joy!

Ta-dah! They're so colorful, fun, and make great gifts. Giving (and receiving!) treats for the holidays has always been one of my favorites, and these cookies are perfect for that because they don't crumble easily and bring that extra dose of holiday flair that I love. Enjoy! And, let me know if you make them this holiday season!

{Photos by Lily Glass, Concept/Production/Styling by Julia Wester, Production Assistance by Jess Hong. Written by Traci Michael and Joy Cho.}

A Festive Charcuterie Board with Three Homemade Dips...

Charcuterie Board with Homemade Dips... / via oh joy!

It's no secret that I'm in love with charcuterie boards! They're one of my go-to's when hosting parties because they're made of easily-sourced ingredients, can be assembled for both large or smaller gatherings, and they are pretty enough to double as a centerpiece. When entertaining, I like to add my own personal touch whenever possible to bring an extra pop of color to the table.

So today, in partnership with KitchenAid, I'm showing you how to create three delicious dipping sauces (bright pink beet hummus, garlic herb yogurt dip, and spinach cream cheese dip!) using the 7 Cup Food Processor. Come see how...

2019_11_15_Kitchen-Aid-Charcuterie-Dips-61-blog

The KitchenAid® 7 Cup Food Processor is the real MVP because it's so easy to use. Sometimes I avoid cooking for parties entirely because of the clean-up, but the bowl, lid, and accessories are ALL dishwasher-safe, which gives me one less thing to have to wash by hand. It's also really simple to use because it has a one-click, twist-free bowl assembly, latched lid, and a sealed and leak-resistant work bowl.

Charcuterie Board with Homemade Dips...

Charcuterie Board with Homemade Dips...

Beet Hummus
- 17 oz. store-bought hummus
- 5 baby beets, diced
- 1 tbsp lemon juice
- Feta, olive oil, lemon zest (for garnish)

Here's how...
1. Wash, trim, and dice beets. 
2. Add beets, hummus, and lemon juice to the KitchenAid® 7 Cup Food Processor.
3. Pulse until fully combined.
4. Top with olive oil, crumbled feta, and lemon zest.

Charcuterie Board with Homemade Dips...

Spinach Cream Cheese Dip
- 8 oz. cream cheese (room temperature)
- 1 large handful spinach
- 1/3 medium shallot, sliced
- Pomegranate seeds, chopped dill (for garnish)

Here's how...
1. Sauté spinach.
2. Peel and cut shallots.
3. Add cream cheese, spinach, and shallots to the KitchenAid® 7 Cup Food Processor.
4. Pulse until fully combined.
5. Top with pomegranate seeds and chopped fresh dill.

Charcuterie Board with Homemade Dips...

Garlic Herb Yogurt Dip
- 17 oz. Greek yogurt
- 1 bunch dill
- 1 bunch chives
- 1/2 clove garlic
- Chopped pistachios (for garnish)

Here's how...
1. Peel garlic clove and cut in half.
2. Loosely chop herbs.
3. Add yogurt, garlic, and herbs to the KitchenAid® 7 Cup Food Processor.
4. Pulse until fully combined.
5. Top with chopped pistachios.

Charcuterie Board with Homemade Dips...

The sauces add such a fun element to the table! I could've easily used plain hummus, but bright pink hummus is way more fun and is exactly the unexpected splash of color and flavor that I love. 

Charcuterie Board with Homemade Dips...

Enjoy! And let us know if you make any of these dips for your upcoming holiday gatherings!

{Photos by Lily Glass, Concept/Production/Styling by Julia Wester, Production Assistance by Jess Hong. Written by Traci Michael and Joy Cho.}

summer shrimp tacos...

summer shrimp tacos

Happy Wednesday and almost Fourth of July! Before we take a long weekend break, we're here to give you our favorite summer shrimp and mango taco recipe! It's perfect for summer gatherings with friends because everyone can pick their toppings and make the taco of their dreams!. It's also great for those summer nights when you need a quick and festive dinner that requires minimal cooking. Check it out...

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4th of July Berry Salsa!

4th of July Berry Salsa / Recipe via Oh Joy!

Happy Friday! Let's bring on the red, white, and blue because next week is July FOURTH! This year, we're celebrating with a really tasty berry salsa and cute star crisps for dipping. It's fresh, festive, and easy to make! Here's how...

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healthy (and delicious!) monster muffins...

Monster Muffins / Recipe via Oh Joy!

Weekday mornings are always go-go-go for our family. So I love having breakfast options that are easy and healthy for the kids that can be prepped in advance. These monster muffins are full of nutrients (we snuck some spinach in there), great to have on hand when picking up the kids after school, or even to bring with you to work for a pick-me-up throughout the day. Here's how to make them... 

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{taste it} mango oranges...

Mango-oranges-1

One of the best things about living in Southern California is the incredible abundance of citrus fruit! The citrus season here not only lasts longer {from January through March at a minimum}, but the variety of options are pretty endless.

Mango-oranges-2

I'm a huge fan of blood oranges {especially moro}, pomelos, and Sumo tangerines. So this year, I was in search of a new breed of citrus to try out and discovered mango oranges after hearing about them from Greg. After stalking the produce guy at Whole Foods, I finally got my hands on some, and our dining table overflowed with oranges aplenty...

Mango-oranges-3

About the size of a small orange, mango oranges have a pretty pinkish hue to their flesh and taste a bit like an orange creamsicle...with a slight hint of vanilla and mango. It's on the sweet side...kind of like the meyer lemon of the orange world. They were fun to taste and would make a mean OJ lemonade mixed in with some sour lemons! Have you guys come across any other fun citrus hybrids lately you're loving? — Joy

{photos by Oh Joy}

cookie butter...

Trader-joes-cookie-butter-1

Trader-joes-cookie-butter-2

What say you? Cookie butter? Yes, friends, it's true. There is a thing called cookie butter which I discovered over the weekend and am currently in love with. My friend Caroline suggested it, and I'm sort of eating it by the spoonful now. Inspired by the Dutch & Belgian Speculoos spread, the cookie butter from Trader Joe's has the look and consistency of peanut butter but tasty like gingerbread biscuits in a spreadable form. It's like comfort and Christmas in a jar. Someone on Twitter suggested adding a touch of sea salt, which adds a nice contrast to the sweetness to the cookie butter on top of toast. Yum! — Joy 

{photos by Oh Joy}

currently snacking on...

Yellow-barhi-dates-1 Yellow-barhi-dates-2

Hope you guys had a great weekend! We had a super relaxing long weekend in Santa Barbara for our mini babymoon {pics to come this week}. I spent the time without my computer, didn't check email, and had no set plans or agenda...tough for a self-employed Type A...but so so needed. We stopped by the Santa Barbara Farmer's Market on Saturday, and I was excited to find some Yellow Barhi Dates from Flying Disc Ranch. They're only in season from September to November so it's been a year since I last enjoyed some. Picked at an earlier stage—before they have the chance to turn brown and dry—the crunchy dates taste like a mix of an apple and coconut with a bit of bitterness. They're crunchy, sweet, and delicious... — Joy

{photo by Oh Joy. Dates can be mail-ordered from Flying Disc Ranch or Shields Date Garden}

oh yum...

Justins-nut-butter

How fun is the packaging of Justin's Nut Butter? The flavors look delicious and would be perfect as a sweet, creamy, and protein-packed snack...must try asap... — Joy

{available for purchase right here}