Desserts

Pie Crust 101 // www.acozykitchen.com

PIE PIE PIE! If you know me and you read this blog, you know that I’m a pie girl, through and through.

And let’s be honest, pie and mashed potatoes are the most important thing about Thanksgiving. Do not let anyone tell you otherwise.

I wanted to a do a lil’ round-up of some pies that I’ve posted over the years to get you in the pie-making mood.

Pie Crust 101. Dudes, it’s not that hard. There’s a step-by-step thingy I did last year. If you’ve never made a pie before, it takes a little courage to give it a go, but really it ain’t no thang.

Thanksgiving Pie Situation | www.acozykitchen.com

1. Rose Apple Pie with Bourbon Glaze – Thinly sliced apples, arranged in a slightly psychotic way so the whole pie looks like a rose. A bourbon glaze is brushed on top. Just dreamy.

2. Brûléed Classic Pumpkin Pie – Shards of burnt sugar make this pumpkin pie super exciting.

3. Classic Apple Pie – This is the pie I’ll be making this year. It’s everything you want from an apple pie.

4. Salted Caramel Apple Pie with a Heart Crust – Cuteness central! The heart crust is my favorite.

5. Caramel Pear Pie with Oat Crumble – Crumble meets pie in this pear pie. Oh yeh and there’s caramel up in this too.

6. Walnut and Angostura Pie – Pecan pie gets a crazy update. There’s walnuts, angostura bitters and no corn syrup. Brown rice syrup only!

7. Peanut Butter Cream Pie – If you’re not feeling fruit pies or pumpkin pie, NBD. There’s this creamy, decadent peanut butter dream pie.

8. Braided Bourbon Pumpkin Pie – Bourbon makes anything better. Truth.

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Sticky Salty Toffee Persimmon Pudding | www.acozykitchen.com

Thanksgiving is all about pie. But if you can believe it, there are people out in the world that dislike pie. I know many of them; they’re prefer cake or cookies or ice cream.  While part of me would like to talk all sorts of trash on them, I sort of get it.

I used to dislike fruit pies and would skip the fruit part all together and just dip the crust in whipped cream. That was before I learned that there are apples in the world that should be baked and others that should never ever be touched with heat. This made the world of difference.

Because these people who hate pie exist, I wanted to give you an alternative. This persimmon pudding is like a spongy cake with hot salty and sticky toffee sauce poured on top. It’s warm and soft and salty and sweet and ahhh! I made this a couple times and each time I was like, This might be better than apple pie!

Sticky Salty Toffee Persimmon Pudding | www.acozykitchen.com [click to continue…]

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Walnut and Angostura | www.acozykitchen.com

Are you a corn syrup hater? You probably are. Everyone is and I get it. I do.

Since I use it so sparingly, I’m not that weird about it. There are some instances when it offers results that are pitch perfect. Examples: Fudge sauce (the sheen that corn syrup provides is dreamy) and marshmallows (man, oh man, it’s just a must).

I do hate corn syrup in ice cream. Oh good gracious. I can actually taste the acid in the corn syrup in the back of my throat. It’s awful. A lot of ice cream makers have started to include corn syrup because it provides such a glorious and smooth texture to ice cream. I get it. I do.

But there are other instances where corn syrup can easily be swapped out and I take those opportunities any chance I get. Namely, pecan pie. And in this case, walnut pie…with bitters because YAAASSSS!

Walnut and Angostura | www.acozykitchen.com [click to continue…]

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Fall Dinner Party | www.acozykitchen.com

It’s not every weekend when I get the opportunity to gather my friends together and host a dinner party, so when I was invited to be a part of the #BertolliGoldLabel Italian Progressive Dinner Party, I said a-ok!

I’m a pretty casual person; this means I like my dinner parties to feel very fuss-free. Here are some guidelines I like to follow:

1. I kinda start to stress out when I see the host get up a million times. I feel like I should help! I don’t want my friends to feel like this so I make sure everything is ready (entree included), on the table, served family-style. This means from the time they arrive everything is very laid back.

2. At least one course is completely store-bought. In this case it was the sauce from Bertolli (more on that later), cheeses, charcuterie, figs and grapes and olives. Easy breezy!

mported Balsamic Vinegar of Modena, Italy paired with Caraemlized Onions a

3. Wine matches the food. My friend Whitney helped with this, selecting the perfect, super affordable Italian wines to go with our Italian-inspired dinner.

Fall Dinner Party | www.acozykitchen.com [click to continue…]

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Pumpkin Spice Pot de Creme | www.acozykitchen.com

Pumpkin everything. Pumpkin ice cream, pumpkin pancakes, pumpkin cheesecake, pumpkin pie, pumpkin every which way.

That is the style of October, amirite? I’ve been thinking a lot about pumpkin these days, and desserts. I’m pretty sure it’s my bodily reaction to want more dessert and soup once the weather dips below 65. It’s all nature’s game plan.

We’re hurling toward November. How did this happen? I want October back! This week includes meeting some deadlines, figuring out (finally!) want Amelia is going to be for Halloween (maybe a banana?), and more recipe brainstorming. There’s a holiday at the end of this month and I need to be prepared so you can all be prepared, you dig?

Pumpkin Spice Pot de Creme | www.acozykitchen.com [click to continue…]

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Peanut Butter Cream Pie | www.acozykitchen.com

Amelia and Joy the Baker have never met. But I know they would get along because they’re both what I could consider “peanut butter enthusiasts.”

Amelia, in her little time on this planet, has tried peanut butter every which way: cheap creamy peanut butter (read: Jiff), all-natural chunky peanut butter, smokey peanut butter, and even peanut butter mixed with honey. She prefers her peanut butter vessels to be human spoons, slices of apple, bananas or even sneakily off the side of a bowl. She does not discriminate.

Joy prefers her peanut butter on bread with pickles, coupled with bacon, and in smoothies, and in her new book, Homemade Decadence, she puts PB on a bed of buttery chocolate crumbs and tops it with perfectly whipped cream and calls it a pie. An-omg-yes-please-pie.

Peanut Butter Cream Pie | www.acozykitchen.com [click to continue…]

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Classic Apple Pie | www.acozykitchen.com

Do you ever wonder what your legacy will be?

I probably won’t be the richest grandma so I doubt I’ll leave copious amounts of money to a school or hospital; I won’t end up buying a ton of jewelery in my lifetime so there will be no diamonds (sorry, grandchildren); and there’s a good chance I won’t be leaving behind large amounts of land in the hills of Wisconsin (are there hills in Wisconsin?…you get what I mean).

My hope is that my grand kids will tell their friends about how their grandma looked so sweet and small yet she was strong, told sarcastic jokes and had a foul mouth. I hope they tell their friends that whenever I visited, I made them the most elaborate ridiculous lunches and wrote them the sweetest notes for them to find at lunch time. And I hope they tell their friends about how their grandma, with her super veiny hands, made the best pies ever.

My future legacy is what I’m sharing today.

(I’m feeling v emo this week, can you tell?)

Classic Apple Pie | www.acozykitchen.com [click to continue…]

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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.

New Orleans Bread Pudding w/ Whiskey Cream Sauce | www.acozykitchen.com [click to continue…]

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Izy's Swedish Chocolate Cake | www.acozykitchen.comIzy’s book arrived in my mailbox a looooong time ago, nearly a month ago. I’ve been waiting to cook from it because when it showed up on my doorstep, it was only available for purchase in the UK (it’s available tomorrow!), and it just so happened to be the opposite of fall in LA.

But on Saturday, all I wanted to do was bake. The weather was brisk, the light sorta cloudy and moody and I was particularly in a good mood. The kind of mood I’m in as a result of Amelia letting me sleep in, a little.

As I thumbed through her book, deciding amongst all the beautiful baked goods what I should dive into, I was stopped at this Swedish Chocolate Cake. I’ve been on a weird brownie kick lately, so much so that I’m totally guilty of falling victim to the lure of a box mix at Whole Foods. No shame in that game; though that game often results in a bit of disappointment. There shouldn’t be any leavening in brownies, I’ve decided. I want them to be gooey! and rich! So rich that a glass of water needs to be served along side them.

Izy's Swedish Chocolate Cake | www.acozykitchen.com [click to continue…]

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Whole Wheat Blueberry Bundt Cake | www.acozykitchen.com

I met Jessica a few years ago (gulp, maybe 3 years ago?), and she’s always been one of my favorite people in the food blogging community. Her recipes are fun, FUN!; her personality in person is exactly the same as her blog; and her photos make me want to leap into the computer screen and eat EVERYTHING she makes.

This book, Seriously Delish, is very much her in book form. Her personality shines through, there are tons of enchilada recipes (thank you, Jessica!) and the food looks slutty and gorgeous all at the same time.

It’s a keeper of a book. And I have a feeling I’ll be gifting it a lot this upcoming holiday season, which I don’t want to really believe is almost around the corner. Please, let’s not say the H-Word, T-Word or C-Word for a while. I can’t deal.

Whole Wheat Blueberry Bundt Cake | www.acozykitchen.com

Whole Wheat Blueberry Bundt Cake | www.acozykitchen.com_7 [click to continue…]

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