Autumn has finally arrived in LA and I’m rolling in it like a dog in recently fertilized grass. Yesterday I put on my fluffiest of fluffy socks, put Notting Hill on the TV and baked my lil’ heart away—it was my favorite Sunday.
One of the things that has been on my to-make list forever is this—honeycomb! I don’t think it’s a big secret that I don’t love corn syrup. I’ll use it on occasion but I try and avoid it when I can; mainly because I hate the flavor. (I do love it in marshmallows though.) For me, corn syrup has this acidic flavor that hits me in the back of my throat that I don’t love. This honeycomb doesn’t have a drop of corn syrup, instead it uses honey because duh, that’s what honeycomb should be made with!
I used clover honey, but feel free to use wildflower or another type of honey that you like. I’d probably avoid raw, mainly because I haven’t tried it that way and I want you to actually end up with something edible, breakable and delicious.
The honeycomb is cooked in a large pot (I used a 5-quart Dutch oven). When you add everything to the pot, you’ll think it’s a bit silly and it’s way too big but when the baking soda is added, the whole thing bubbles up quite a bit so you want that extra space. SAFETY!
It really takes like 10 minutes to make. And after that you just transfer it to a baking sheet and wait for it to set, which is like a minute.
This cake is up on da blog. Which means I’m officially out of a slump (I think). I feel like there’s been this little emoji cloud hanging above me as I walk around.
I flunked at making yeasted biscuits. They were boring and bland and made me fall asleep because I hated them so much. I burned rhubarb jam because I was distracted with texting. The carrot soup I made was just ok, but not anything that wooed me. And then this cake exited the oven and I was like….deng…bowchicabowowow.
I feel like it’s a cross between sexy and demure. Like, a girl who can work a stripper pole but who is then capable of putting on a dress and sit in church (or temple, whatever you’re into to) nicely, quietly, prettily. Think of it like a V dimensional cake. She is capable of that 360 life.
Last night my clutch was stolen—and to makes things worse, it was my favorite Claire Vivier—straight out of my very unlocked car. It was a big ol’ gigantic bonehead move on my part. I blame my dad. He never locked the front door because he was raised in The South in the 70s where no one locked their doors and people actually borrowed sugar from their neighbors. I tend to shrug off the idea that people will steal from me because, well, I wouldn’t steal from me!
Luckily no real damage was done. I actually didn’t even realize it was stolen until I went to grab my wallet when I went to pick-up my takeout Chinese food at Pine & Crane. The restaurant took pity on my moneyless-self and gave me my dinner on the house. I thought that was so nice; it made me believe in good people all over again. I got all these fuzzy feelings in my tummy at how nice they were about it.
In moments like these, I need comfort. And in my world that comfort comes in form of breakfast. This is what I like to think of as a summer porridge. Something you’d eat during the warmer months.
This recipe comes from the book, The Homemade Flour Cookbook, by Erin over at Naturally Ella. In this book, Erin explores the variety of ways you can grind your own flours at home. And, it includes a ton of recipes that focuses on those flours, seeds and even beans. I think it’s a really interesting book. I thumbed through most of the recipes and fell in love with this flax porridge with peaches. I love a good porridge but had yet to try one with flax in it.
I don’t consider myself an anti-social person but I despise talking on the phone. When my phone rings it’s like this thing goes off inside of me and I’m like. “AHH! Someone’s calling!” I usually press ignore. And then feel guilty about it. Except when it’s my mom. But that’s because I actually like talking to her for 2 hours about nothing – who else will listen to my rants, melt-downs, gossip?
I’ve been without a car for the last 24-hours (it’s in the shop – normal maintenance) and it’s forced me to explore delivery options. And man, the best thing ever invented is the whole online-delivery-option. No phone call required! No screaming over the phone trying to spell your name and address! No talking to people on the phone–it’s great. Life is good.
I ate 3/4 of a whole pizza to myself with a Mexican coke and a slice of this tart for dessert. Delivery cheap pizza with a fancy tart. The best Tuesday night ever.
You guys, Ice Cream Week is here, in full effect, on A Cozy Kitchen. And I’m excited! Who’s with me?!
Every day this week I’ll be throwing a new ice cream recipe your way. Maybe there’ll be lots of berries up in ice cream, maybe some malt balls, most likely there’ll be some chocolate and there might even be some waffle cone slingin’, who knows.
Back in January when it was freezing cold (even in LA), all I could dream about was summah-time fun like slip n’ slides, sitting in the sun wearing sunnies (I secretly hate that word), and most of all, ice cream-making. I had this idea of dedicating a whole week to just ice cream. So, here we are…Ice Cream Week!
Coconut shrimp always reminds me of Outback Steakhouse.
And bloomin’ onion appetizers.
And steaks that are super fatty that come with those weird wooden handle steak knives that are–for some reason–rounded? Can you tell I grew up in the 90s…and deep in the suburbs?! That stuff was awesome.
This recipe comes from two of my favorite food and real life friends, Jenny Park and Teri Lyn Fisher who both just launched (as in today!! hello!! visit!!) their new blog called, Spoon Fork Bacon.
Teri takes the pretty pictures and Jenny makes and food styles all the recipes. They’re both super talented and make everything pretty and delicious. So when I saw this coconut shrimp recipe on their blog (I got a sneak peak a few weeks ago!), I knew I needed to make it…stat.
Like most girls, I’ve thought about what my wedding will be like….err maybe only once or twice (or three times). I think a farm wedding in the summer would be straight up dreamy; with a barn, and tall grass, mason jars and fireflies–it’d be magic. It got me sort of thinking about how awesome it would be to have a petting zoo, too. A freakin’ petting zoo! How amazing would that be?! Now, I usually have huge issues with petting zoos, because while I LOVE petting farm animals, I don’t really dig petting goats–they kinda suck. I don’t get them. We don’t get each other. And that’s usually all petting zoos consist of…that and random chickens that want nothing to do with you. Kinda boring.
So at my future wedding’s petting zoo, there will be animals I do wanna pet like dogs, cats, pigs, and miniature horses. And I will pet them in between dances and knocking down champagne, and so will my guests. It’ll be lovely.
And you know how you you’re supposed to give guests, like, a little gift bag or something? Well, I’d want to give the animals gifts too. I’d probably give the pigs the leftovers from the reception, the miniature horses would get some sweet apples, I’d give the cats some private time…and the dogs, well, I’d make them these homemade treats. I bet they’d really like them because I gave them a try and they’re not half bad. Sooo if your dog is peering over your shoulder as you’re reading this blog post, you can tell them this: these treats have a predominate peanut buttery taste, the texture is hearty and nourishing due to the rolled oats, and the finish has a lovely hint of coconut and chicken. Yum!