Breakfast

Strawberry Cashew Milk

I bought a nut bag like three years ago and finally used it for this post.

Nut bag sounds like a terrible insult. You nut bag, you. It also sounds like something your doctor would hold while telling you to cough. OK I’LL STOP NOW THIS IS A FOOD BLOG SORRY.

We’re talking about this milk, spiked with sweet, fragrant strawberries and dates. It tastes gloriously healthy and yet like a total treat.

Strawberry Cashew Milk

Strawberry Cashew Milk [click to continue…]

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Lemon Poppy Seed Crepes

When’s the last time you made yourself a super damn nice breakfast? If you can’t remember when, this weekend you have werk to do. Honestly I asked myself this question a few weeks ago and this shrug emoji was my response: ¯\_(ツ)_/¯

I dunno. I’ve been busy. Sometimes I skip breakfast. Sometimes I’m lazy. Sometimes I’m trying to eat healthy All really terrible answers, minus the last one. I decided I was going to make an effort on Saturday morning and made a version of these. They’re everything you want in crepes: light and airy, sweet and lemon-y, and the poppy seeds give them texture. Yas.

Lemon Poppy Seed Crepes [click to continue…]

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Homemade Sweet Hawaiian Rolls

It’s Wednesday but I wish it was Sunday. It’s spring but for the first time in my entire life, I wish it was summer. I’m currently working a lot, but I wish I was on vacation. And I’m not talking about one of those vacations where you stay in your own hometown. No, no. I’m talking island life. With a coconut in hand. And lots of ice cream in my life. Snorkeling, very large turtles that are sort of scary but they move slowly so it’s ok.

I want to live in a bathing suit (and I hate wearing bathing suits so this says A LOT!). If winter has been hard on you and all you want in your life is the sun on your face and a cold drink in your hand, stop what you’re doing and make these Hawaiian Sweet Rolls.

Homemade Sweet Hawaiian Rolls [click to continue…]

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Orange Cardamom Sweet Rolls with Pistachios

I didn’t grow up baking, like at all. My mom was more of a cook because it lent itself to improvisation (her strength) and the idea that you could throw everything but the kitchen sink in a pot and make it work as dinner. Baking doesn’t work that way, as you know. It requires attention to detail, a bit of precision and following directions.

When I graduated college, I started baking a lot because I loved how methodical it was. After a really long week full of to-do lists and meetings and running around, I found it so soothing to follow a set of instructions and end up with something awesome, regardless of how easy or difficult the recipe. It was and still is my favorite stress-reliever.

Orange Cardamom Sweet Rolls with Pistachios [click to continue…]

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Everything Soft Pretzels

Everything bagels are my everything; hence the reason why I figured it’d be a slam dunk of an idea to put that everything topping on soft pretzels. It’s like one of those duh-this-will-taste-good-moments. I’m not sure I can properly express my excitement for this recipe because if you can’t sense it then I’m doing a v v bad job articulating how freaking excited I am!

Some people are sesame bagel people. Some people are asiago bagel people. But then…there are everything bagel people and that is where I fit in. My home belongs in between the poppy seeds and the onion flakes and the sesame. It’s a glorious place to be that makes your mouth smell terribly and there’s a good chance you’ll have dark seeds stuck in your teeth but whatever! Basically, everything bagels aren’t first date material. But they’re good life material.

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Build an Acai Bowl

This week on A Cozy Kitchen we’re getting super healthy! Yes, I know. I’m putting away the butter and sugar (for now) and giving you recipes to eat when you’re in the mood to be good.

I used to be one of those psycho people who could go hours, HOURS without eating anything in the morning. I’d totally skip breakfast, drink coffee instead (of course) but by 1pm I was a demon. A total hangry little demon.

Build an Acai Bowl [click to continue…]

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Halva Chocolate Spread | www.acozykitchen.com

One of the simplest and most magical things I’ve made in a v v long time is this Chocolate Halva Spread. It’s so incredibly simple (three ingredients!) and it takes seconds to make. It’s one of those things that you mix together and wonder where it’s been all your life. It makes you wonder why it isn’t sold in containers, at every grocery store, all over the world. It makes you wonder how Nutella got popular, with all its weird ingredients and oils, and this didn’t…maybe it’s not too late.

For the recipe and more pictures, hop on over to PBS Food. FOOD IS FUN!

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Blood Orange Poppy Seed Scones // www.acozykitchen.com

Sometimes I come to write about a new recipe and I freeze. I’m not sure what to say or what to disclose or what to tell. Sometimes, a lot of the times, I want to tell you everything: my dreams, my drama, my stress, the parking ticket. But I don’t. I hold back most times. Mainly because I’m somewhat of a private person, I realize. I kind of want my struggles to be mine, I want to swallow them and hopefully make something out of them.

Sometimes I wonder if that’s a bad trait, or maybe it’s just a bad trait when you have a blog, which can often times become like another version of a reality television show. I’m not interested in that route.

Blood Orange Poppy Seed Scones // www.acozykitchen.com

I mean, it’s taken me years to tell my friends everything that’s going on in my life—it’s not easy. I find it easier to be the listener, the friend who nods and gives advice. I’m much better at that.

I think I’ve struggled with this the entire time I’ve had this blog. What is too much. How much should I share. Also, one thing I would never want to do is use my life with others, my relationships with them and just exploit that for likes, comments, attention. That would feel awful. Some things should be sacred and private and belong to people.

Blood Orange Poppy Seed Scones // www.acozykitchen.com [click to continue…]

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Bloor Orange Curd | www.acozykitchen.com

Right now, at this very moment, I’m really into the art of relaxation. When I think of proper relaxation, I think of George from Seinfeld (and all of the other people who followed him) eating a candy bar with a knife and fork. I have no idea why but eating something that you should eat with your hands with a knife and fork feels like pure luxury to me! George was a man who knew how to live right.

I tried to eat this cracker and cheese and curd situation with a knife and fork and sort of failed but the attempt was ridiculous and absurd but soooo enjoyable. Today I teamed up with The Laughing Cow® to bring you a reinvention on an old classic: the cheese, cracker and jam combo.

Bloor Orange Curd | www.acozykitchen.com [click to continue…]

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Ice Cream French Toast // www.acozykitchen.com

For the past week I’ve been wracking my brain trying to come up with a Christmas morning breakfast for all of youse and I’ve had trouble. Because if I’m being honest, super honest, this is probably as good as I get on Christmas morning. This is the recipe I use every year, year after year, and I don’t see me changing it up anytime soon. (Except for the new recipe that will be appear in my book next year but whatever, you get my point!)

This isn’t the only thing that belongs on the breakfast table. I think that there needs to be something savory like sausage or an egg dish or something because sweet foods get a little too much real quick.

French toast has never tasted so good. First, a creme anglaise is made. And then the brioche (or whatever bread you choose) is soaked it in for a few minutes and then boom…in the pan with some butter. It’s decadent and warm and taste just like Christmas should.

I’m not sure I’ll be back in this space before Christmas because I’m thinking I need a bit of a break. I’m headed to Palm Springs with Josh and Amelia for a bit of relaxation. But I’ll definitely be back before the end of the year with a recap and maybe a new recipe, who knows.

Wishing you all a Merry Christmas.

xoxo

Adrianna

(P.S. For the recipe, hop over to this post from last year on PBS’s blog.)

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