Joy the Baker

I never thought I’d hear myself say this, but- enough with the chocolate chip cookies!

I will admit that for one brief moment, I thought about throwing a handful of chocolate chips into this darling quick bread. I slowly released my death grip from the chip bag, and thought better of it.

This quick bread is fuss-free and it has almonds two ways: almond extract and toasted slivered almonds. The almond flavor is actually really subtle, and the gooey raspberry flavor really comes to the front.

This post is also my submission into 28 Cooks’ Behind the Apron- a look into the hearts and minds of elusive food bloggers. I haven’t been so elusive, have I? I kinda let you all up in my business.

Here we are. Behind the apron. No! Not under the apron! Please get out from under there…

That’s me. I look like a hungry maniac. I sometimes eat off the stirring spoons. I started this food blog after seeing a recipe for slice and bake cookies on Smitten Kitchen. I thought- I want to do that! Now!- and Joy the Baker was born. Now I get paid to bake and write about food, and it feels like a good life. Not only that, I’ve met a whole community of people as nutty about food and photography as me.

I feel like I’m just where I’m supposed to be. Thanks for being here with me.

Now, about that bread.

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