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Short Cake’s White Peach Crisp with a Brown Butter Walnut Crumble

Desserts

White Peach Crisp with a Brown Butter Walnut Crumble // www.acozykitchen.com

If you were around these parts yesterday, you know that this is the two-parter of the Short Cake post with Jennifer Chong.

Brown butter. Let’s talk about it. Hourie threw my world for a lil’ loop a few weeks ago when she was all like, “Oh and I burn my brown butter. Like, burn.” Up until that point, I always did it the way you were “supposed to”: cooked it until it reached that perfectly autumn, nutty brown, removed it from the heat and then stirred it vigorously until it cooled so it wouldn’t burn. She said that it never tastes like brown butter if you do that, there’s not enough depth. Burning it is the only way.

I was skeptical–I figured surely we’re going to taste the burnt flavor (not that that can’t be enjoyable either). But when we sat there eating the crisp, there wasn’t a trace of burnt flavor, just rich, delicious buttery depth in the crumble. I’m sold. You should try this. When I made this, I took the butter in this way too far, until it was a very, very dark brown, almost black and it was glorious.

White Peach Crisp with a Brown Butter Crumble // www.acozykitchen.com
White Peach Crisp with a Brown Butter Crumble // www.acozykitchen.com
White Peach Crisp with a Brown Butter Crumble // www.acozykitchen.com
White Peach Crisp with a Brown Butter Crumble // www.acozykitchen.com
White Peach Crisp with a Brown Butter Crumble // www.acozykitchen.com
White Peach Crisp with a Brown Butter Crumble // www.acozykitchen.com

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Peach Almond Galette

Desserts

“What if I was a dog?!?!”

I have this thought at least one time a day. At least once. It’s usually prompted by eyeing lazy dogs sitting outside of coffee shops, as I pass them with a long to-do list and the general stresses of adulthood. And they’re there…just panting, drinking water, begging for food.

The easy life…or is it?!

Sure, they have no real responsibility and it’s our job to take care of them. And yes, some guide the blind, and some work with the police to catch murderers and drug smugglers and scary burglars. But most of them don’t do anything. Their job is to do nothing. Their days consist of staring out the window, catching birds (despite them being terrible at it), digging holes so they can escape and go on adventures, sleeping, more sleeping, more sleeping. All that sounds so lovely, truly.

BUT, the biggest bummer about being a dog: eating the same thing every. day.

Imagine one kind of food, every day for the rest of your life. It’s a depressing thought. This is why if I had a dog I’d feed him/her a small taste of delicious things I love.

This galette would for sure make the cut.

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Peaches ‘n Cream Pancakes

Breakfast, Pancakes

The thing I’m afraid of more than my usuals: failure, not having kids “on time,” my life not working out in general, is a scary murderer. I go through great lengths to avoid murderers.

I post Instagram photos of places I’m at only after I leave. I know all of you are super lovely BUT what about that one psycho, nut-job that wants to grind me up and put me in a hamburger, huh? That guy is scary. I don’t want him finding me at my favorite neighborhood coffee shop.

I also have a nightly ritual of checking every window (I live on the 2nd floor) and door in my apartment to make no one can get in. And, though, I kind of hate light in my face as I sleep, I’m always sure to have a few lights on throughout my apartment. I figure the scary murderer will think I’m up reading rather than sleeping and he’ll stay away.

You have to get in the head of a murderer, you know?! Some may think (read: my dad) that these kind of precautions are ridiculous, and maybe they are. They’re probably just a sign of my current single status and a result of living alone, which I actually enjoy, but WHATEVER MURDERERS ARE SCARY!

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Peach Limeade

Drinks

Check out this cute looking thing!

We can’t ignore all the peaches right now, can we?! No way–that’d be mean. And we’re nice people!

Every weekend, for the past few weeks, I’ve come home with peaches…and pluots…and apricots. But then I get all crazy and eat them while watching youtube videos for a few hours straight. It’s a private Sunday morning thing I got going on. Totally not interesting.

Finally, I smarted up and bought way too many peaches to eat so I figured I’d drink them instead.

Let’s drink some peaches!

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Peach and Tallegio Panini

Dinner, Sandwiches, Snacks

“Millions of peaches, peaches for me, millions of peaches, peaches for free”…(on a sammich!). Umm…do you remember this song? If not, apologies for 90s reference. I love the 90s…and peaches. I love peaches when they’re in season. Heck, I love peaches even when they’re in a can. I love, love them in salads, and on their own. Not while driving, though. I always end up with a sticky steering wheel and a pit that I don’t have a place for. Even though my teachers in school always told me I could throw it on the grass, I feel bad. It’s still technically littering since it’s not going back into the earth for a few weeks, ya know?

Anyway, back to peaches…I especially love them on this sandwich. I’ve eaten this sandwich a bunch of times, but each time using pears, but since peaches are in season right now, I figured I’d put them to good use. And I think it turned out pretty great. Pearhaps you should try it!

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Make ‘A Cozy Kitchen’ Sprinkle Mix

Desserts, DIY

I can’t believe that last year, around this time, I was in Copenhagen ! WHAA! Time goes so quickly.

Before I took a flight to Copenhagen, I was on the ol’ Instagram scrolling away and saw a girl’s Insta Story that featured the prettiest sprinkles evrrrr. I was super pumped to see that she was in Copenhagen so I figured it must be the land of pretty sprinkles.

When I landed, I told Yossy and Michelle that we needed to hit up a grocery store to get those bomb sprinkles. All of us bought some and ALL of us regret not buying way more than we did. When I got home, I flew through them very quickly (this sheet cake features Danish sprinkles).

So, after I used up my sprinkle collection, I realized I’d probably have to make my own.

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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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Cuban-Inspired Brunch + Dark Rum Banana Upside Down Cake

Breakfast, Desserts

Cuban-Inspired Brunch + Dark Rum Banana Upside Down Cake

Hiiiii from high in the sky. I’m on my way to Atlanta to speak at Create + Cultivate. But first, I wanted to tell you about this little brunch I threw last weekend.

Growing up part of my childhood in South Florida, Cuban culture was ever-present. At family parties, Celia Cruz was always playing. As a teenager, my friends and I always went to Calle Ocho–which if you’ve never been–is so much fun and mayhem all at the same time. And most Sundays, mass was usually followed by brunch at this little Cuban restaurant down the street from our house.

Cuban-Inspired Brunch + Dark Rum Banana Upside Down Cake

Cuban-Inspired Brunch + Dark Rum Banana Upside Down Cake

So when Nespresso got in touch with me about throwing a Cuban-inspired brunch to celebrate their release of Cafecito de Cuba (the first ever Cuban coffee to come to The United States in over 50 years), I was like YES PLZZZZ.

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If you’ve never had a cafecito, you’re in for a treat. Cafecito traditionally has a bit of raw cane sugar added to the first drips of hot coffee. This Cafecito de Cuba did not disappoint. It’s slightly sweet, intense, and strong—it wakes you right up! The flavor of the coffee is amazing; the texture is smooth and velvet-like.

I’ve been really inspired by Cuban interiors lately. (You’ve probably seen a ton of them on the Instagram, too). I love the range of colors; my favorite being green and pink and peach. I love the fruits like bananas and papayas and guavas.

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Paella Party

Adventures, Dinner

Paella Party with Anthropologie

One of my favorite childhood memories is a summer I spent on the coast of Spain. When we arrived to the small port town, we met up with my dad’s first cousin (and her family) who had recently moved there. It was 10pm, way past all of the kids’ bedtimes, BUT IT WAS TIME FOR DINNER.

The restaurant was in a quinta, unsuspecting and hidden from the street; when we entered, it was a full-blown party. Twinkling lights were hung above families and friends around large tables, talking, telling stories, laughing. In the center of each table were huge paella pans filled with perfectly cooked Valencia rice, a medley of freshly caught seafood. And sangria, lots and lots of sangria. Even as a teenager, I knew at the time, as we were eating and laughing, that it was an experience that I would one day be nostalgic about.

Paella Party with Anthropologie

For this post, I teamed up with one of my favorite stores of all time, Anthropologie. It’s no secret that the majority of things I buy for this here blog are from Anthro, so I was SO excited to be able to do this with them.

Paella Party with Anthropologie

A few weeks before the shoot, I tested the paella and it totally took me back to childhood because this was the dish my parents always made on Sundays, when special people were coming over.

There are a few things that I think are super important when making paella:

1. The type of rice is mucho importante. I like using Valencia rice (you can find it online or at Whole Foods); if you can’t find it, then Arborio (risotto rice) is the next best thing.

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