Desserts

Red Currant Clafoutis | www.acozykitchen.com

I’m pretty sure I’m in a bit of a summer slump. I’ve been wearing the same short/t-shirt combo with birkenstocks for what feels like FOREVER and I feel like I’m somehow always sort of sweating. It’s a summer rut, I think. I’m not all that surprised it’s here; we’re close to August and the season has worn out its welcome a bit, amirite? We’re officially in those Dog Days of Summer.

The thing that still makes me excited about summer is scoring produce like sour cherries, bright yellow peaches and these super pretty red currants. There’s a small Armenian produce market not too far from my house and they always have some killer fruits and veggies.

I don’t go in there that often but whenever I do, I’m always being introduced to new-to-me types of plums and pears. (Last year I made this Sour Plum Brown Butter Upside Down Cake with sour plums I got there.)

Red Currant Clafoutis | www.acozykitchen.com

Late last week I couldn’t keep my eyes off these currants. They were really beautiful and I figured their wonderful tartness would be awesome in a sweet clafoutis. I haven’t made one in a while but gosh whenever I do I wonder why it’s been so long.

For this recipe I teamed up with Almond Breeze, making the recipe ultra special because it’s completely dairy-free.

Red Currant Clafoutis | www.acozykitchen.com [click to continue…]

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Sweet Corn Creme Brûlée // www.acozykitchen.com

I love sweet corn ice cream. Have you had it before? It’s sweet…and corn-y tasting. I’m at a bit of loss for descriptor words, forgive me. But you know what I mean! Almost like sweet creamed corn but with the texture of ice cream.

This is very similar, except that the texture is like a really good creme brûlée. When I worked my first restaurant job, we had a really bad creme brûlée on the menu; I didn’t care because my job was to dust the tops with sugar and burn the sugar with a blow torch. I was totally content with my small little job! I found it fun and satisfying.

SweetCornCremeBrulee_6

If you make this recipe, try and find the most beautiful corn you can find. I found this super fragrant and sweet bi-colored corn at the market and was impressed with how flavorful it was. It’s necessary for the step of infusing the cream with corn and the chopped up chunks of cob.

The cream and corn hang out together for 30 minutes or so. I recommend giving it a taste and letting it steep some more if you think it needs it.

And then it’s pretty much just like normal creme brûlée. Cream is heated and tempered with egg yolks so no scrambled eggs occur. There’s a division of the custard and then it’s all baked in a water bath for 30 minutes or so.

SweetCornCremeBrulee_5 [click to continue…]

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PB & J Popsicles // www.acozykitchen.com

This week is popsicle week on internets, if you haven’t noticed. My friend and fellow lover of reality TV/gifs, Billy, is hosting popsicle week for the second year in a row (last year I made these Cherry Lambic pops, which are still a big favorite of mine). To see a big list of all the participants and delicious popsicles check out his blog, Wit & Vinegar.

This year I teamed up with Almond Breeze to bring you your favorite childhood sandwich in popsicle form. That may sound weird but I can’t sing the praises of frozen peanut butter milk enough. The almond milk mixed with sweetened and salty peanut butter is like heaven. I could drink it by the glass, and I plan on doing so in the future, but I think my favorite version of it is in frozen form.

PB & J Popsicles // www.acozykitchen.com

The concord grape jelly needs to be added sparingly, almost like how I prefer my PB&J sandwiches. I always make my PB&Js with a slight smear of jelly and a TON of peanut butter. Sloppy PB&Js were not my thing.

The almond milk marries so well with the creamy natural peanut butter. And both of them freeze really well.

PB & J Popsicles // www.acozykitchen.com [click to continue…]

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Brigadeiro (Brazilian Truffles) // www.acozykitchen.com

The other day as I was perusing my morning email, I noticed all of these offerings for Father’s Day. Tool kit this, ugly tie that…and lots and lots of golf stuff. Whose dad likes this stuff?! No, my dad doesn’t want an ugly golf tie. He doesn’t even wear ties. No, he doesn’t want a grilling brush…because, well, it’s a grilling brush! I’m sorry but there’s nothing thoughtful and interesting about a brush that’s used to scratch the gross meat-bits off a grill. I think Father’s Day needs a revamp.

While all of these companies try and throw very gender-stereotypical gifts our way, I’d like to share what my dad would really like for Father’s Day.

My dad wants to have lunch with me and hear me talk because even though he’s always told me I talk too much, we don’t see each other enough, and me talking too much is exactly what he now wants. He wants to watch a game of soccer with people who are just as excited about it as he is a.k.a my brother, his father and his brothers.

He wants to run Amelia in the park and teach her new tricks because he loves her almost more than I do. My love for dogs comes from him. And to cap the day off, he’d want dessert. No one loves dessert more than my papa. His first choice would be ice cream. Second would be something chocolate-oriented. Actually, he’s a big fan of putting chocolate things on top of his vanilla ice cream. So this recipe would be the thing that goes on top.

Brigadeiro // www.acozykitchen.com

Most of my dad’s Colombian family now lives in Brazil and has for more than thirty years. So, now most of my family now considers themselves Brazilian. This recipe isn’t a recipe I necessarily learned from them, but it is one that I’ve been wanting to make for a long time.

It’s the kind of dessert you’ll most likely see on a buffet table at someone’s house. The preparation is super simple. The ingredients are somewhat minimal and it doesn’t take very long to do. Since I like to put twists on classics, I rolled mine in a variety of things like crushed pretzels, potato chips and finely chopped pistachios and walnuts. The traditional move are the chocolate sprinkles, which I recommend, too.

Happy Father’s Day to all the fathers and father figures out there. I’m so grateful I was raised by a good one.

(P.S. for the full recipe, jump on over to PBS Food!)

Brigadeiro // www.acozykitchen.com

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Rhubarb Poppy Seed Baked Doughnuts // www.acozykitchen.com

Today is National Doughnut day which means you must make these…this weekend. I honestly never pay attention to this day or that day because it seems like every single day it’s something else. Also, who came up with these designated food days? Where’s the calendar where all these days exist? And if it’s just some rando person coming up with them, then can I come up with a dedicated day?

Mine will probably be sort of specific…like, Skip-Work-And-Pet-A-Corgi-Day, or Let’s-Make-Pie-Day-And-Give-It-To-Our-Neighbor-Day, or Let’s-Get-Our-Nails-Did-And-Then-Eat-Tacos-Day. Basically my days have a lot more to them than just eating one type of meal or food item…they’d be adventure-driven. Anyway, that’s not going to happen so here’s a recipe so you can just make doughnuts.

Rhubarb Poppy Seed Baked Doughnuts // www.acozykitchen.com [click to continue…]

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Dark Chocolate Chunk and Walnut Skillet Cookie | www.acozykitchen.com

I’ve learned a few valuable lessons this week:

1. Apparently I can get five hours of sleep and be totally fine the next day, which basically means I’m turning into my dad. I think as you get older, you need less sleep. (I have no idea if this is actually true.)

2. If I follow a dog on Instagram, and then MEET the dog in person, it’ll instantly make my week. I was driving down the street, on my way to get a smoovie, when I drove right past Arrow the Corgi. Of course, I spotted him because I spot all corgis, rolled down the window like the psycho that I am and was all like, “Is that Arrow the Corgi?!?!”

3. Lastly, I learned that the only thing better than a cookie is a big ass cookie the size of my face. Also, walnuts. They so belong in a gigantic chocolate chip cookie.

Dark Chocolate Chunk and Walnut Skillet Cookie | www.acozykitchen.com

I’d like to tell you the reason why you should make this is because it’s easier (no scooping out dough), but let’s be honest, scooping out dough isn’t the most labor-intensive thing in the world.

I think this cookie is cool because it’s gigantic; it’s impressive and really it’s just kinda fun.

Dark Chocolate Chunk and Walnut Skillet Cookie | www.acozykitchen.com

Dark Chocolate Chunk and Walnut Skillet Cookie | www.acozykitchen.com [click to continue…]

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Creamsicle Chiffon Pie // www.acozykitchen.com

My year is broken into two pie seasons (ehhh…maybe three, actually): spring, summer and Thanksgiving. (T-Day is just one big ol’ pie season unto itself!) Summer is usually when my fruit pie game is strong. If I’m not doing pies than cobblers are usually my move. And during Spring I usually start getting into pies by way of a crumble or something. I like to ease into it and I did, just last week with this Rye Rhubarb Walnut thingy. Today, I’m going all in. PIE!

This pie comes from my newest cookbook crush, First Prize Pies by Allison Kave.

It’s full of pies for every month of year. The pictures are really pretty, the flavor combinations are interesting and delicious-sounding and the book is beautifully formatted. I know we’re in April but I ended up settling on a pie from October chapter and swapping out regular oranges for cara cards, but feel free to use what you can find at the grocery store.

Creamsicle Chiffon Pie // www.acozykitchen.com

I sometimes imagine what it’d be like to run a pie shop. In my dreams I’d own one. It’d also be in a dreamy land in which I could run a pie shop, bake a bunch of pies, be blind to spreadsheets and magically sleep 8 hours a night. I know this land doesn’t exist and running a pie shop would require me to worry about a gamut of unromantic, un-pie-related things.

Have I told you how much I hate spreadsheets?

If I’m lucky I’d have a partner who would be in charge of all things business. I’m sure he’d be constantly nagging me about my addiction to using fancy chocolates, butter and fruit in pies, in which my reply would be with a gigantic, attitude-filled shrug that’d look a bit like this:

¯\_(ツ)_/¯

(If you know me, you know how much I love that dang shrug emoticon.)

Creamsicle Chiffon Pie // www.acozykitchen.com [click to continue…]

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Rye Rhubarb Walnut Crumble // www.acozykitchen.com

I’ve been feeling lazy lately. My bed sheets need changing. Dog hair is accumulating under the credenza in my living room (and everywhere else, if I’m being honest) as we speak, I haven’t brushed my hair in far too long (I can’t find my brush) and I have to bribe myself to wash dishes (read: snacks). It’s probably just a “this-week” kind of thing. But I’m feeling it.

Crumbles are a perfect fit for lazy moods. They’re the lazy person’s pie. They’re for when you’re in a no-make-up-top-knot-slouchy-sweatshirt kind of mood.

Remember when the whole world hated rhubarb? Now it’s like a celebration when stalks show up in the markets. I imagine rhubarb never expected to be this cool, to all of a sudden be in fashion. Almost like how Birkenstocks are now the It-Shoe. It’s true. I have my sights set on a white pair. They’re oddly sleek. Anyway, Rhubarb and Birkenstocks have a lot in common. Both inherently unexciting. Both totally in fashion…or as my mom says it, “Esta in la moda, Adrianna.”

Rye Rhubarb Walnut Crumble // www.acozykitchen.com [click to continue…]

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Lemon Yogurt Pound Cake // www.acozykitchen.com

Remember Spring Break?! (Maybe you’re in college or high school and are lucky enough to be on Spring break or be on the verge of your break. I’m jealous.)

Where I went to college (Winston-Salem, North Carolina), the thing to do was to drive down to Savannah, Georgia and celebrate St. Patrick’s Day. I was usually too poor to do this, but I did it one year and OMG that city knows how to celebrate St. Paddy’s Day. The entire city shuts down and everyone is in the street, drinking, partying and being spooked by possible ghosts. Savannah is beautifully haunted.

Nowadays, the idea of drinking green beer in the street sounds like hell. Literally, you could not pay me. I’d much rather sit on a quiet beach where I can relax, drink a cocktail and have no one speak to me for hours at a time. That’s what I crave at this age: silence and alcohol.

Lemon Yogurt Pound Cake // www.acozykitchen.com

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S'mores Poptarts // www.acozykitchen.com

You guys…these are the pop-tarts of my dreams. My dreammzzzz.

I was that kid who would sleep over your house and eat all of the pop tarts and watch tons of television. I grew up deprived of fun things so now that I’m an adult, I make pop tarts whilst watching trashy television. (I can see my mother doing her famous eye roll right now.) I’m just making stuff like this to recover from my structured childhood.

For the recipe (the crust is my favorite!) and more pictures, head over to PBS Food.

Happy weekend, friendz!

xo

S'mores Poptarts // www.acozykitchen.com

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