These Red Velvet Lava Cakes are the perfect dessert for two! They’re gluten-free, made with almond flour, chocolate-y, so super delicious and can be made in one single bowl!
These Chocolate Orange Morning Rolls are my jam!
These rolls on a Saturday morning make everything better. They are soft and warm and delicious. The combo of orange and chocolate will forever be a favorite of mine. It is classic Holiday vibes but I really feel like we should make space to enjoy them year around.
Orange and Chocolate Filling
Orange and chocolate is a classic Holiday flavor combo. Many people LOVE it. Some people dislike it. It’s truly a polarizing flavor combination that divides people right in half.
As you can imagine, I am in the group of people who LOVE this flavor combination.
The filling is gently spiced with some cinnamon and all-spice. The orange flavor comes from some fresh orange zest that is put on top of that filling.
I know it’s not your birthday but I made you a birthday cake. I’m guessing I probably have never wished you a happy birthday because there are a few of you and I’m not exactly sure when all of your birthdays are. And even if we were friends on Facebook, I never check it because it’s filled with a bunch of people’s kids from high school and random political rants that make my eyes roll back very far into my head, so FB isn’t a reliable birthday reminder for me anymore. So….I figured I’d make you this cake and whenever your birthday shows up, you can just look at this post and know I’m wishing you a happy birthday!!
I love making people birthday cakes. If you follow me on snapchat (acozykitchen), you might’ve caught a glimpse of me making Josh’s birthday cake. I wanted to show step by step how I was putting it together. And then I made the biggest mistake: I left the room. I came back and Amelia had somehow managed to get herself up onto the counter and eat half of it! Yes, nearly half. It was actually very similar to the cake you see pictured: a yellow cake with chocolate frosting (luckily i hadn’t frosted it yet when she consumed a big chunk of it).
When Layered, I was immediately drawn to this classic. I figured I needed to give it another go, with Amelia far far away from it.
I’m currently eating a cannoli mid-flight, making my way back to Los Angeles where Amelia and Joshua are waiting for me.
The past few months have been filled with lots of traveling and me going from one place to the next. This homebody is V excited to stay put for a while.
I’ve been wanting to make some form of babka for a long time because the spiral chocolate vibes make me super happy.
Initially I wanted to make something similar to these wreaths (aren’t they beautiful?!) but then I tried it and this dough, while delicious, spread (thanks to maybe too much butter). But, they work great when formed into a knot and baked up in a muffin tin! Second (or third time, can’t remember) was a success.
Cookie season! It’s my favorite time. Glittery lights, appetizers galore, ugly sweaters that are warm and cozy…and cookies! So many cookies! This past weekend I’ve been in Portland for a mini vacation with Josh. We’ve been eating our way through the city, while shivering because we live in California. I’ve enjoyed every minute of it! Enough about Portland (I’ll talk more about later), let’s talk holiday cookies!
These cookies are a simple shortbread cookie with homemade nutella in the center, which has been on my tomake list for a very long time. For this post, I teamed up with my favorite blender in the entire world, the Vitamix S55, which is slightly smaller than the big one you’re probably used to seeing. I actually favor this version because it’s smaller and more compact
but even though it’s teenier in size, it still is very powerful.
It makes the smoothest of soups, the most delicious smoothies and the best nut butters. The cookies begin by roasting the hazelnuts until they’re fragrant and dark brown. The smell from the hazelnuts smell like Christmas.
When they cool down a bit, the hazelnuts are transferred to the Vitamix where they’re ground up. Using the tamper, guide the hazelnuts towards the blades; the tamper is designed to never touch the blades. After blending for 2-3 minutes, you will have a really smooth and creamy nut butter