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.



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!)

The Year of Cozy: Fruit Sugars [click to continue…]


Honey Honeycomb, Three Ways

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!

Honey Honeycomb, Three Ways

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!

Honey Honeycomb, Three Ways

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.

Honey Honeycomb, Three Ways [click to continue…]


Spiral Pumpkin Twists with Maple Cream

I was haunted by this image from Pinterest for like a week straight. It’s so beautiful. A star made of layers of flakey puff pastry with ground cinnamon and chocolate weaved throughout. And, easy. So, so easy. Mainly because there’s not much to make—it’s just assembly!

This is the perfect thing for one of those nights or days when you’re invited totally last minute to a party or gathering and you need something fun and exciting and easy to put in the oven. This is the answer!

Spiral Pumpkin Twists with Maple Cream [click to continue…]


Mini Pound Cakes with Lebneh Frosting and Roasted Grapes

I have this sort of minor, sort of not minor obsession with speciality baking pans. I have one that’s shaped like a big ass dog bone; there’s another one in case you wanna make a gigantic doughnut; and then there are all my ornate bundt pans. I like them!

I’m always a bit hesitant to buy them (I mean, I still do) because many of you might not want to purchase them and then does that mean you can’t make the recipe? Sometimes the answer is yes, unfortunately. But not with this pan!

Mini Pound Cakes with Lebneh Frosting and Roasted Grapes

Mini Pound Cakes with Lebneh Frosting and Roasted Grapes

The person who was designing this was using their brain because it uses the same amount of batter as a typical 9×5-inch loaf of anything. So, that means if you don’t want to buy this pan, you can simply make a larger pound cake and all will be good in your world. It also means, if you do buy this pan, you can rest assured that you can reuse this pan to make mini banana breads, zucchini breads…the sky is the limit.Thank you, human, who was using their brain when they designed this!

Can we talk about how much I love lebneh frosting? It’s almost like a more tart version of cream cheese icing. This is a cross between a glaze and a frosting.

Mini Pound Cakes with Lebneh Frosting and Roasted Grapes
Mini Pound Cakes with Lebneh Frosting and Roasted Grapes [click to continue…]


Giant Cinnamon Roll

Now that Labor Day has passed and school has started and the bustling of the impending holiday season is here, I feel like we’re all over summer and rosé and watermelon. We’re over it. BYE, GIRL! Until next year!

It’s time to get our ovens in gear for baking season, my favorite season, autumn. I decided to start it out with a big ol’ bang with this Giant Cinnamon Roll from Sarah’s new book, The Sugar Hit. It’s a punch of cuteness meets color meets funny. It’s loaded with fun-sounding recipes and cute anecdotes that make you wish she was your friend IRL.

Giant Cinnamon Roll

Giant Cinnamon Roll

Here are some recipe titles: Like a Fat Kid Loves Cake Milkshake; Homemade Tim Tams (!!!); Filthy Cheat’s Jam Doughnut; Cola Float Ice Cream Cake.

Don’t those sound fun!

I was most attracted to this recipe because who wouldn’t want a big ass cinnamon roll in their house at all times.

Giant Cinnamon Roll

Maybe the Whole 30 people would not want this but we’re not them (I might be some day) right now so big cinnamon roll is how we do.

Giant Cinnamon Roll [click to continue…]


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

Classic Peach Pie [click to continue…]


Biscuit Sandwiches with Maple Black Pepper Bacon

If you know me, then you know that I love making everything homemade, from scratch: biscuits, pie dough, cinnamon rolls and beyond.

But on occasion, I want to take shortcuts. Don’t we all? We do. Sometimes we simply don’t have the time to wait for dough to proof or time to throw together biscuits. We need our carbs now! And we want them to be tasty.

My problem with most store-bought doughs is that they’re filled with weird ingredients. I usually look at that ingredient list and can’t pronounce half of the items and that kinda bums me out. So, today, I teamed up with Annie’s–they just released Buttermilk Biscuits & Crescent Rolls biscuit dough and crescent rolls in the refrigerated aisle at Target–to share a couple ways to make good quality shortcuts.

Biscuit Sandwiches with Maple Black Pepper Bacon

I’m going to show you three ways to use them:

1. Breakfast – Biscuit and Egg and Maple Bacon Sandwiches. HELLO EASY!

2. Lunch or Dinner – Cherry Tomato Biscuit Cobbler. Delicious and fresh with so much sweetness and acid from the tomatoes.

3. Dessert: Salty Milk Jam Monkey Bread. Obviously this was my favorite.

You can make the milk jam the day before or you can buy dulce de leche, if you’re really looking for a shortcut.

Annie's Buttermilk Biscuits and Crescent Rolls

Biscuit Sandwiches with Maple Black Pepper Bacon


Let’s start with my favorite meal the of day: breakfast. I brushed bacon with a bit of maple syrup and topped it with a ton of black pepper. I always bake my bacon because it’s easier and super hands off. When it comes out, all that needs to be done is to fry off some eggs.

I like my eggs super crispy. Then the assembly happens. I had some fresh basil leaves around because if you can believe it, I haven’t killed my basil plant. It’s actually flourishing. The fresh basil leaves are highly recommended.

These biscuits are buttery with just the right amount of salt (my favorite). They take about 8 minutes to bake up and like two seconds to eat. Pour-over coffee must be served. And maybe orange juice, too.

Biscuit Sandwiches with Maple Black Pepper Bacon [click to continue…]


Thai Tea Semifreddo

I’m currently hibernating in air-conditioning because we’re experiencing a horrid heatwave and I hate the sun. My friends think it’s cool to lay out by the pool in a bathing suit and get some sun and I think it’s the most horrifying idea ever. Wrinkles, skin cancer, wrinkles. You just can’t get me to do this ever.

Instead I think a good time is being inside eating slices of semifreddo with the air conditioning blasting in my face while I drink a glass of rosé full of ice cubes. This is fun!

Thai Tea Semifreddo

I’ve been searching for flavors to put in a semifreddo that excited me. I’ve seen a ton of awesome ones on da internets but I wanted to obviously try something different.

I turned to my childhood obsession for inspiration. When I was a kid, I couldn’t go to a Thai restaurant without begging my parents for a Thai iced tea. And I’d drink it in like two seconds because I was obsessed with sugar of all kinds because I was deprived.

Thai Tea Semifreddo

Thai Tea Semifreddo

Thai Tea Semifreddo [click to continue…]


Kiwi Coconut Popsicles

These popsicles are inspired by one of my favorite food blogs of da moment, Lady and Pups. She posted these fig popsicles a few weeks ago and I couldn’t stop staring at them. I mean…they’re just visions.

I’ve been looking for ways to use kiwi because I’m pretty sure there are absolutely zero kiwi recipes on this entire blog and I thought that was a bit strange. But then, I realized something: kiwis are best eaten exactly as they come. They don’t need to be ground up or baked or mixed with other fruits or oats. They’re best enjoyed in their very natural and fresh state.

Kiwi Coconut Popsicles

I didn’t do much to these except peel them and slice them in half (so they’d fit in the molds properly). The surrounding mixture is just sweetened coconut milk. I used light so it wouldn’t be overly creamy. And on a really hot day (read: everyday rn in LA) these hit the spot. They really do.

In other news, are you one of those psycho people that can bite into popsicles. Because you freak me out. Josh can do this and every time he bites down on one, I have to turn away because it’s a horrifying sight.

Anyway, this weekend + you + these popsicles. Get into it. Or them. Get into them.

Kiwi Coconut Popsicles [click to continue…]


Big Ass Doughnut (w/ Big Sprinkles, Too)

Today is National Big Ass Doughnut Day, did you know that?!

You didn’t know that because it’s not. I would just like it to be. Or maybe I’m just tired of reading about anything national day and this is my way of being a brat about it.

Regardless, there’s a big doughnut just waiting to be made. It starts with a big doughnut pan set. I know. It sucks but it really does require a special pan. A bundt pan will do in a pinch. Luckily, the pan is pretty cheap.

Big Ass Doughnut (w/ Big Sprinkles, Too)

Another thing that is required (yet fun) are homemade BIG sprinkles. Because a big doughnut needs sprinkles that are appropriate in size. So, let’s make homemade sprinkles. Of course, if you’re feeling especially lazy, you can just pour da regular kind on. NO SHAME!

I doubled my chocolate baked doughnut recipe and followed the ratios for the recipe for sprinkles from Food52. If you’ve never made sprinkles before, they are about a million times easier than you would think.

Big Ass Doughnut (w/ Big Sprinkles, Too)

Big Ass Doughnut (w/ Big Sprinkles, Too) [click to continue…]