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Desserts

The Year of Cozy: Fruit Sugars

Desserts, DIY, Homemade


The Year of Cozy: Fruit Sugars

Today is the day! The Year of Cozy: 125 Recipes, Crafts and Other Homemade Adventures is out in the world. I hope you love it. I hope you think it’s fun and inspiring and funny and more fun.

When I set out to make this book I wanted it to be a bit different than this blog; I wanted it to be an extension, tell a slightly different story. It is just that. It’s a story about working through all the muck that is our mundane and very normal and, often times, challenging lives. It’s about controlling what you can in life because sometimes things aren’t so easy. One thing I found I could control was my thoughts, how I spent my free time and my perspective. I know this idea sounds a bit lofty and it sort of is. The inspiration came from listening to This is Water by David Foster Wallace, a life-changing listen (if you haven’t, I highly recommend it).

The Year of Cozy: Fruit Sugars

While the book’s introduction may sound a bit like, ok calm down, Adrianna, the rest of the book is happy. It’s broken up into sections: “Make,” “Live, “Do.” There are DIYs, recipes and ideas to make your day a bit sweeter.

There’s also a ton of Amelia. Hello grain-free doggie doughnuts!

Today I’m sharing a recipe for Fruit Sugars. It took me a looooong time to figure out this recipe and when I finally nailed it, I felt silly because it really couldn’t be simpler. Freeze dried fruit is pulsed in a food processor and then mixed with sugar and a teeny bit of water. As you mix the two vigorously with your fingers, the sugar will take on the fruit’s color. I think it’s beautiful.

Put this sugar in tea. Sprinkle it on cookies. Put it on all the things!!!

The Year of Cozy: Fruit Sugars

The Year of Cozy: Fruit Sugars

The Year of Cozy: Fruit Sugars

The Year of Cozy: Fruit Sugars

The Year of Cozy: Fruit Sugars

I’m not sure you know how much A Cozy Kitchen means to me. I imagine you don’t because I don’t really talk about it all that often, do I?

The whole world could be crumbling, but as long as I can bake and cook and shoot and do it with Amelia by my side and you reading, all will be ok.

This space encourages me, it inspires me, you inspire me. Thank you so much for hearing my very hormotional rant right now. Thank you for spending your hard-earned money on my book. And thank you for simply being here and reading this. I appreciate you all so very much.

xoxo
Adrianna

Links:

Order The Year of Cozy
Like my custom stamp? I got it here on Etsy!
Bowls from Suite One Studio (who made so many beautiful pieces in the book)
Listen to me on The One Plant Podcast with Jessica Murnane discussing all things The Year of Cozy (plus, she’s giving away a book! You just have to answer the question: Who do you want to cozy up with? Bowchicabowow!)

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Classic Peach Pie

Desserts, Pie

Classic Peach Pie

Amelia is my spirit animal.

Peru is my spirit country

Grapefruit is my spirit citrus.

(I love this game.)

Watermelon is my spirit fruit.

Classic Peach Pie

Classic Peach Pie

Biscuits are my spirit carb.

And pie is my spirit dessert.

This peach pie is from my new book, The Year of Cozy. It’s up for pre-order still! Order it if you like! I would love you forever and ever if you do.

I have more pre-order fun coming up but for now enjoy this recipe for Peach Pie. The recipe and more shenanigans are up on PBS’ food blog.

Have a good weekend! xoxo
Adrianna

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Carrot Snacking Cake

Cakes, Desserts

Carrot Snacking Cake

I’m currently battling the worst summer thing ever: the summer cold. Is there anything worse? Yes, there is. But this sucks. All I want to do is lay in bed right now and wrap myself in covers but then I get hot and frustrated and want some iced tea.
Weird predicament.

Carrot Snacking Cake

This carrot cake comes from earlier this week when I was psycho enough to turn on the oven. I actually turn on the oven all the time because it’s sort of my job, but you get the idea! My mantra is this: don’t turn on the oven for anything that isn’t fun to eat.

Carrot Snacking Cake

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Marbled Cranberry Cheesecake with Goat Cheese

Desserts

Marbled Cranberry Cheesecake | www.acozykitchen.com

No one, and I mean no one, loves cheesecake more than my dad. I have no idea why because the man doesn’t even like cheese. WHA!! Yes, I know. He doesn’t like cheese. It’s the oddest thing in the entire world, but his favorite dessert of them all—and he loves mostly everything sweet—is cheesecake.

He’s extremely critical about cheesecake because he eats a lot of it. As I was recipe testing this here cheesecake, I’d send him photos throughout the process and he’d remark skeptically, giving his harsh criticisms and recommendations. Mostly I think it’s just funny that he takes cheesecake so seriously.

Marbled Cranberry Cheesecake | www.acozykitchen.com

I’m not sure how this will live up to my dad’s cheesecake expectations, but I loved it. It’s perfectly tart; the texture is smooth; and the chocolate crust gives it a nice decadent element. The marble topping is kinda pretty, quickly making it the favorite at a holiday dessert table…or, to you know, eat by yourself by the Christmas tree. And while marbling anything may seem a bit difficult, it’s actually pretty easy.

Marbled Cranberry Cheesecake | www.acozykitchen.com

The one thing I hate about making cheesecake is a using a damn springform pan. They’re insanely frustrating, flawed in how their made. Most of them leak, which means, water comes in when you bake it in a water bath. The solution to this for many, is baking a cheesecake in a cake pan. With this though, because of the pretty top, I needed to use a spring form pan (I had one anyway). The solution was to wrap the entire bottom in a few sheets of foil. No water seeping through!

Marbled Cranberry Cheesecake | www.acozykitchen.com

One thing I learned about marbling is this: if you want tighter swirls, use a smaller skewer to swirl the cranberry sauce around. If you want bigger swirls (I did), use a larger skewer and get messy with it. I promise it’ll look pretty regardless.

And that’s really it!

My dad is making this recipe this weekend. Hopefully he’ll leave a comment with the results.

Marbled Cranberry Cheesecake | www.acozykitchen.com

Marbled Cranberry Cheesecake | www.acozykitchen.com

Marbled Cranberry Cheesecake with Goat Cheese

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 nine-inch cheesecake

Marbled Cranberry Cheesecake with Goat Cheese

Ingredients

  • *1 1/4 cups (about 16 cookies) chocolate cookie crumbs
  • 2 tablespoons white granulated sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 24 ounces cream cheese, room temperature
  • 5 ounces goat cheese, room temperature
  • 1 1/2 cups white granulated sugar
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh cranberries
  • 1/4 cup white granulated sugar
  • 1/4 cup water
  • 1 teaspoon orange zest (from about 1/2 naval orange)
  • Pinch of salt

Directions

  1. Preheat the oven to 350 degrees F. In a small bowl, mix together the cookie crumbs, sugar, salt and melted butter. Dump the crust mixture into a nine-inch (10-cup) springform pan and press evenly onto the bottom of the pan until packed tightly. Transfer to the oven to bake for 8 minutes (unfortunately since the crumbs are so dark you can’t really tell when they’ve toasted so it’s important to pay attention to the clock). Remove from the oven and cool completely before adding the filling. Wrap the bottom of the spring form pan in a few sheets of foil and set aside.
  2. To the bowl of a stand-up mixer, using a paddle attachment, add the cream cheese and goat cheese. Whip until smooth and fluffy, about 2 to 3 minutes. Next, mix in the sugar. With the machine one, add the eggs, one at a time, waiting until each egg is incorporated before adding the next one. Lastly, mix in the salt and vanilla extract.
  3. In a small saucepan, add the cranberries, white granulated sugar, water, orange zest and salt. Cook over medium heat and simmer for about 5 minutes, until the cranberries become soft. Press the cranberries with a back of a spoon or spatula and cook for an additional minute until they’re softened. Pour the mixture through a medium-mesh sieve, pressing the cranberries to release any excess juice. The mixture should resemble a loose jam—it’ll thicken as it cools. Transfer to a squeeze bottle. (If you don’t have a squeeze bottle, then no biggie, just transfer it to a measuring cup with a spout—it’ll be easier to pour.)
  4. Pour the cream cheese mixture into the springform pan and smooth out the top with a spatula. Make sure it reaches the edge of the pan. Make little dollops of cranberry sauce all over the surface of the cream cheese. Take a skewer or popsicle stick and run it through the dollops creating a marbling effect. Make it as messy or neat as you like. Place the springform pan in a roasting pan, or another pan that’s as big. Transfer to the rack of the oven and fill up the roasting pan with about 2 inches of water. Bake for 40 to 45 minutes, until it looks set, yet it’s still a bit wobbly in the center. Place on a cooling rack for 30 minutes and then place it in the fridge to set for at least 3 hours. (I let it set overnight.) Slice it up and serve.

Notes

*I used Nabisco famous chocolate wafers, found at most grocery stores. I blitzed them in a food processor until totally crumby.

http://www.acozykitchen.com/marbled-cranberry-cheesecake/

New Orleans-Style Bread Pudding w/Whiskey Cream Sauce

Desserts

New Orleans Bread Pudding w/ Whiskey Cream Sauce

The way I like to cook is the opposite of how I’d have to be on a competition cooking show.

I like to put on some music, zone out, and if it’s at night, I like to pour myself a glass of wine. And I move slowly, neatly and calmly. Basically my kitchen is the chill-zone.

New Orleans Bread Pudding w/ Whiskey Cream Sauce | www.acozykitchen.com

On a competition cooking show, I’d be a nervous wreck. I imagine if you put that type of spotlight on me, I’d forget how to boil water, burn everything, cut my fingers off and fumble my words. I’m not sure I’d do a good job. That’s why I always watch competition cooking shows at night when I’m editing photos and thank the stars it’s not me in the hot seat.

This post is in collaboration with Emeril Lagasse’s (along with Ty Pennington) new show, on TNT, On the Menu! It airs tonight on TNT at 8/7c. The premise of the show: contestants will compete to create the next dish to appear on the menu of well-known restaurants. Emeril will be their seasoned, industry insider, while Ty will be their confidant.

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Etsy: Salted Caramel Lava Cake

Desserts

Salted Caramel Lava Cake

Happy Valentine’s Day! I hope you’re around someone you really love/like/think is funny today. If not, then I hope you’re around some chocolate, carbs, or better yet, this Salted Caramel Lava Cake.

Lava cakes are the most 90s dessert in the world, pretty sure they were served at restaurants (high and low) during the time I was wearing Doc Martens, listening to Gwen Stefani, watching Singled Out and writing angsty poetry in my bedroom.

This version has a modern twist. There’s a secret salted caramel in the center that oozes out when you cut into it. It’s rich, decadent and so very appropriate for today…and beyond!

Go over to Etsy’s blog for the full recipe! XOXO to you!

Salted Caramel Lava Cake

Pumpkin Mascarpone Pillows with Cinnamon Whipped Cream

Desserts

I really love sleeping.

I know most people like sleeping, but I really really love it. I don’t like sleeping for long periods of time (hello headaches), but the sleep I do get is heavenly. I wake up sometimes wishing I could repeat the sleep.

Like, I wish I could go back in time to midnight and do the whole thing over again. Which is sort of ironic, considering I fall asleep at midnight dreaming about the next morning cup of coffee.

I lay my head down on my pillow and can literally hear the sound of the coffee pouring out of my chemex and into my mug. I’m a weird human, I understand.

Despite my sleep-loving attitude, I’m not particular about pillows. I don’t need fancy pillows, goose-down pillows, thempur-pedic pillows (though I actually have one and love it) or any of that fancy stuff. I just need something a piece of foam that smells good and is soft. I’m a simple pillow person!

But if I’m gonna eat pillows, I need them to be stuffed with cool stuff like spiced pumpkin and mascarpone and lemon zest. Very important.

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Hot Chocolate Cupcakes

Cakes, Chocolate, Desserts

I’m a big fan of layers. This is the very reason why Fall and Winter make me leap for joy.

These seasons give me the ability to wear a tank top, a t-shirt, a button up, and a jacket (and maybe a scarf)…all while not perspiring. Perspiring sucks. So does shivering, I guess; but at least I sorta get an ab workout when I shiver. AM I RIGHT?!

I dig food layers, too. These cupcakes? Crazy food layering going on here. Maybe you can’t see all the food layers yet. It’s okay. I’m gonna outline them for you.

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