Summer Props I’m Loving!

Adventures, Summer

1. Pineapple Glasses – These pineapple glasses are so beautiful to me. They’re so tropical and fun. I don’t like to buy these that are too seasonal but I think these would look beautiful for fall, too. (Yes, fall is coming soon. I am not ready.)

2. 3-Piece Marbled Mixing Bowls – You’ll notice a lot of my favorite things come from CB2. That’s because they make SUCH pretty and affordable things. I love this set of mixing bowls. I’m pretty firm on having just simple glass ones but they’re not super photogenic. And sometimes it’s nice to go from mixing bowl in the kitchen to just straight to the table.

3. Pink Farren Tumblers – Sale alert! These are on sale right now and I just scooped up a few because I think they’re gorgeous and perfect for a big, tall glass of lemonade or iced tea.

4. Colorblocked Cotton Napkin – I love this color green. I’m going through a green phase right now where everything in my life either needs to be green or pink or mauve or brown.

5. Pink Powder Jug – Is there anything prettier to put cream in? I think not. I still swoon at all of these glaze colors. They’re just gorgeous.

6. Jupiter Pink Marble Board – I love this thing. I love pink marble—it’s so beautiful and kinda hard to find. I wanna put all the cheese and snacks on this.

7. Rose Leaf Nip Cup – Don’t ask me what a “nip cup” means. I dunno. But all I know is this glaze on this mug is gorgeous and I wanna hold that mug while I drink coffee every morning.

8. Waffle Weave Multi-Color Kitchen Towels – I have a lot of ugly kitchen towels. Mainly just plain white ones that have been stained into oblivion. I need a new set that’s photogenic and honestly just looks nice IRL, too. I have my eyes on this set.

9. Wood Handle Flatware Set – I love wood on flatware because it really warms up the space a bit. I’m drawn to a lot of modern plates and modern shapes so sometimes if my flatware is too modern, everything can feel cold. Obviously I’m the opposite of cold, I WANT IT TO FEEL COZY U KNO.

10. La Fourmi Steak Knives – Admittedly, I have a ton of dishes and stuff but one big thing I don’t have is a nice set of steak knives. These are just beautiful.

11. Pitch Dinnerware – These are Japanese-inspired plates that are simple and modern and minimalistic in the best way. I love the dark color and while I normally don’t shoot on black plates, I want to start injecting a bit darker colors into my work. I think these are an affordable way to start.

12. Vivienne Side Plate Set – I think this set of side plates is so beautiful. I dream of having colorful foods on them like melon wrapped with prosciutto, a variety of fruits and sautéed veggies. I think the neutral color is perfect for summer and fall.

13. Petrified Wood Serving Board – The edges of this serving board are SO beautiful. I love the rustic look of this board and I think everything from cupcakes to your favorite cheese would look gorgeous on it.

14. Floral napkin – I feel like the old me never would’ve liked something this classic but the new 2017 me is VERY into these rose napkins. They’re romantic and dark. I love ‘em.

Camarones a la Diabla

Dinner, Healthy, Quick and Easy, Summer

I LOVE THIS RECIPE!

If you’ve never had camarones (shrimp) a al diabla, here’s a breakdown of how it goes:

A sauce is made. This sauce might remind you of an enchilada sauce. It’s red and flavorful and in this case, a little smoky. This sauce recipe makes quite a bit and part of me wanted to halve it but I actually ended up using it for three other dinners last week.

1st dinner: I made this.
2nd dinner: I tossed it with roasted eggplant and vegetables and ate it with quinoa.
3rd dinner: I made this again.
4th dinner: Josh used it to braise some flank steak (using one of our favorite kitchen gadgets) AND then we put it in tacos for Friday taco night and it was boooomb.

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Blueberry Lime Poppy Seed Cake with Crème Fraîche Glaze 

Breakfast, Cakes, Quick and Easy, Summer

Ayyyyeee! Last week I was sort of barely here on da blog and on social (even tho I’m always on the insta stories). I’ve been planning a fun lil’ thing that I’m excited to share with you. Hint: I can cook in it and I’m gonna make it look as pretty and functional as possible! MORE SOON!

In the meantime, I have a ton of new-to-you summer recipes to share. The past few weeks have been filled with lots of cooking and I took all of your suggestions into account.

You all asked for easy and sort of healthy weeknight dinners AND you asked for some desserts using blueberries, pies (coming soon!) and more cakes (you speakin’ my language).

This obviously falls into the blueberry category and not the healthy, weeknight dinner.

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Blistered Tomatoes + Corn + Burrata Pizza

Dinner, Pizza, Quick and Easy, Summer, Vegetarian

Amelia’s favorite food is pizza. Whenever we walk in through the door with a big square flat box, she always gets SO pumped because she knows exactly what it is. We don’t feed her whole slices of pizza because we’re not monsters but Josh does give her a piece or two of the crust and she LOOOOVES IT.

I actually love making pizza at home because it’s super easy and I can make it exactly how I like it: on the lighter, healthier side.

There is still cheese. A lot of cheese. But I like the veggies I select. In this case: blistered cherry tomatoes, corn and lots of basil and crushed red pepper.

Instead of a normal tomato sauce, which you could totally still do, I made a quick arugula basil pesto with walnuts and smothered that on the pizza crust.

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How to Make a Corgi Cake (and a Pug Cake, Too!)

Adventures, Cakes, Chocolate, Desserts, DIY

I always feel blessed that I have a career where I get to make things every single day (basically any creative person’s ultimate goal). Sometimes it doesn’t always feel all that romantic, particularly when I’m wiping grease off my kitchens’ walls or washing an absurd amount of dishes, but even in those moments, if I think kinda hard, I’m pretty happy.

Another plus about this creative world called blogging, I get to meet other creative people, too. Last week, I drove like five minutes away to hang out with Alana and make this cake.

She makes the most unreal cakes. A lot of them are just total pieces of art that I would be shy to eat. A bonus, her cakes taste SO good. I was at a friend’s bbq and she brought some corgi cupcakes and they were so fluffy and so soft. I was in love.

SO, we thought it would be fun to make side-by-side dog cakes. I did the corgi, inspired by that feral beast I own, Amelia. And she made a pug cake, inspired by her two baby pugs.

It was also nice to have some emotional guidance and support from her because I had never made a corgi cake before and it definitely required some planning and sketching.

It was also nice to have some emotional guidance and support from her because I had never made a corgi cake before and it definitely required some planning and sketching.

One-Bowl Chocolate Cake: To start things off, I made a three-layer (6-inch) chocolate cake. I used my one-bowl chocolate cake recipe because it is SO easy and delicious.

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Let’s Make a Sabich

Healthy, Quick and Easy, Sandwiches, Vegetarian

It already feels like the dog days of summer…you know those drawn out, loooong days where the sun feels like it’ll never go down and give us a much needed break from the sun. I’ve been living in sunscreen and a hat and sunglasses when I go for my sprints with Amelia because the sun is not our skin’s friend!

The past few weeks, with the weather heating up and all, I was sort of struggling to find new things that were interesting and healthy-ish. But luckily as I was griping to Joshua—my favorite brainstorming partner—and he suggested I make a sabich! I’d never had one before but once I did a heavy Googling session, I was totally sold.

Sabich is a Iraqi-Israeli sandwich (you can read about their history here—RIP Lucky Peach!) that consists of pan-fried eggplant, hard boiled egg, hummus…all eaten in a pita. It’s typically eaten for breakfast (hence the iced coffee pictured) and it is SO good. It’s totally acceptable to eat this breakfast, lunch or dinner.

For this post, I teamed up with Ozery Bakery. If you’re unfamiliar with their bread, it is SO good and soft.

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4th of July Recipe Round-Up

Summer

Not gonna lie, I feel like I didn’t bring it with the 4th of July recipes this year. Sure, there were popsicles and grilled meatballs (which are bomb, btw), but I feel like usually I give you a red white and blue something or other.

So, in lieu of that, I figured I’ve give you a bit of a round-up of things you can make for the 4th. It’s a weird day this year, landing right smack dab in the middle of the week but hopefully that means that tomorrow is a day off and you can chill with the fam and friends.

First up: S’mores Pavlova. I mean…this is a great recipe. Make the pavlova the day before and then just assemble the day of. It’s a glorious recipe for a crowd.

And then these Cozy Chocolate Chip Cookies, which are currently the most popular recipe on A Cozy Kitchen rn. I actually made them this morning for tonight’s pizza party.

Elote Pasta Salad. This didn’t photograph THAT well but it is so, SO good.

S’mores Doughnuts. Hello, heaven!!! Yes, they are a bit of a project, I’m not gonna lie to you but they are good.

For those of us who don’t own a grill, here are my favorite Oven Ribs with Peach Bourbon BBQ Sauce. It is SO good and easy.

Tiramisu Pie. This pie is also great for the holidays but since it’s a cold pie and doesn’t really include a ton of baking, I’m leaving this right here.

Summer Berry Pie. Red white and blue pie. All American and so so good.

Blackberry Blueberry Turnovers. Little cute berry hand pies.

Classic Cherry Pie. Cherries are bursting everywhere. Let’s take advantage of them.

And of course, Copycat Shack Shake burgers because they are SO good.

I’m spending the weekend with 444 blaring out of my lil’ Sonos, baking cookies and taking some time to hang out with friends. I’m wishing you a safe and chill 4th of July.

xoxo,
Adrianna
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Thai Tea Coconut Popsicles

Desserts, Healthy, Quick and Easy, Summer

#POPSICLEWEEK

My favorite week of the entire year, hosted and organized by my friend Billy.

These are not a hot, hot mess but if I’m being completely real with you, they sort of didn’t work out how I wanted them to. But it’s mainly aesthetic. The flavor was on point.

I really wanted them to look all swirly and marbled…like when you order a Thai Iced Tea but, umm, that didn’t happen. I would’ve been happy with gradient but that didn’t happen either.

So aesthetically they’re not exactly what I had in my brain but that’s just life. I really don’t think I could’ve done anything that would’ve made it so the swirl would just suspend and not actually dissolve and become one. Whatever.

I’m also gonna be real with you and tell you that I kinda dislike popsicles that have really dairy in them. I want my popsicles refreshing and on the lighter side, hence the reason why I chose to go with light coconut milk vs. sweetened condensed milk/evaporated milk (the real thai tea ingredients).

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Grilled Meatball Chimichurri Sandwiches

Dinner, Sandwiches

I love nothing more than a good meatball. But when I think of meatballs, I don’t necessarily think of summer. I think of them being more in the “cozy comfort food” category that you’re supposed to crave on a cold, wintery day. Well, I wanted to change that and bring you a more summer-fied version. A version that you could throw on the grill…maybe this weekend when it’s 4th of July!

This post is sponsored ALDI. I went there to get all of the ingredients for this very summery lil’ recipe and a ton more super affordable baking items (read: flour, sugar, brown sugar, etc). I literally can’t walk into ALDI without stocking up on baking ingredients and fresh summery-y produce.

As for summer, they have everything you’ll need, including 100% Organic Grass Fed Organic ground beef, which is perfect for making burgers and most importantly, meatballs.

Before this post, I had never grilled meatballs. Man, I was missing out. I love meatballs to begin with, but the crispiness and flavor that grilling provides is really special.

I threaded them on a skewer and grilled them with a bit of oil. They were delicious. I loved the slightly charred flavor and the chimichurri on top just made it taste super fresh and summer-like. I love queso fresco cheese on everything so when I sprinkled a bit on top of the meatballs, the salty flavor really hit the spot.

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Summer of the Spritz: Aperol Spritzes Every Which Way

Drinks

Every.single.summer for the past few summers, I’ve wanted to go to southern Italy. This urge only really happens in the summer, when photos of orange umbrellas, vangole and glistening shots of the ocean start popping up in my Instagram feed.

I immediately remember how much I loved The Bicycle Thief and 8 1/2 in college–none of which even take place in Southern Italy–but still…Italy! I remember this roasted plum cake that’s made with a delicious plum syrup spiked with balsamic vinegar and Italian pistachios.

I remember my love for aperol spritzes and how delicious they are when I’m sweating on a hot day.

I’m actually going to northern Italy in September but there’s just something about the Amalfi coast in June and July and August that draws me there like a magnet. Maybe next year. Maybe we’ll go for our honeymoon, though Josh is pushing for Asia. THO WE STILL DON’T KNOW WHEN WE’RE ACTUALLY GETTING MARRIED. SMH.

In lieu of my urge to book and flight and head to southern Italy, I figured I’d transport myself and my longing through taste. Through food. Through drank.

I’m starting this adventure with a kick-off to summer: the Aperol spritz.

And all sorts of ways. What else can we put in them besides Prosecco?

I say lots.

When I was in Copenhagen last year, I went to Baest and had one with apple cider and it was BOMB. It was very fall-like so I think that made sense. But now, as we venture into summer, I say let’s be super basic and try it with rosé.

Here she is with rosé:

I started the drink with about 2 to 3 ounces of aperol, another 3 to 4 ounces of rosé and then topped it off with some sparkling water.

And let’s talk about green olives. They’re traditionally served with green olives and at first it seems a little odd but the brininess with the sweetness from the aperol REALLY works.

And then here’s a grapefruit Aperol spritz.

There’s 3 ounces of aperol, about 2 to 3 ounces of freshly squeezed grapefruit juice and then tonic or sparkling water.

I love the tonic addition but if you’re into less sweet, go the sparkling water route.

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