A few months ago I made this Italian Plum Pistachio Cake and it was bomb dot com but really the part that I loved the most was the pistachio paste. IT WAS SO GOOD. When I made it I had to use all of it for the cake but I kept thinking, this should really be put on toast and consumed as a snack.
So, here I am, pushing this onto you all.
I should be fired because I’m about to mention the holidays in September…
…but this would be great to make for the holidays as gifts because it’s SO simple and easy…minus the peeling of pistachios.
Do yourself a gigantic favor and buy shelled pistachios. Treat ur self!
Do not be like me and spend 30 minutes shelling pistachios. There’s this very known trick that if you want to peel the skins off pistachios, you can cover them in boiling water and then rub them in a towel. I can tell you that it is 100% not worth the extra step.
If you want to get the purest of green color, then feel free to just rub the pistachios in between two towels when they’re dry and shelled. Some of the skins should fall off.
Let’s be honest, pistachio paste is not a beauty queen. It’s not the belle of the ball so just do what you need to do to make it look cute – put sprankles all over it.
I bought these pretty sprinkles in Denmark. I love them so much.
So many good things are out in the world right now. All in time for a nice, chill and enjoyable weekend.
#1: Kendrick released some new-ish music.
#2: Netflix just realized a new season of House of Cards (byeeeee!)
#3: I have a bomb-ass bagel sandwich that has your cute little name all over it.
The first step to making a bagel sandwich at home is sourcing a really good bagel. For years this was really hard in LA but not anymore! My favorite bagels are from a truck (and newly-opened shop!), called Yeastie Boys.
They are so good. In fact last year a friend gifted 30 bagels, from Yeastie Boys, to Josh for his b-day and we had them in the freezer and every time we wanted a bagel, we’d warm it up in the oven and OMG best breakfast ever.
The second step is making your own cream cheese. Remember when I made homemade cream cheese?! Game changer. Of course this isn’t required if you’re strapped for time. You can always just spike store-bought cream cheese with minced dill and Italian parsley.
Next up, a perfectly square scrambled egg. Not gonna lie, I was going for that folded over egg situation that you find at McDonald’s and Hardee’s but the stupid rectangle cookie cutter I ordered off Amazon wasn’t big enough.
Regardless of what kind of equipment you have, you can always just make gently scrambled eggs and pile it on.
For me, a homemade gift needs to be chill to make. If it’s not, then I’ll just buy something, you know?
These homemade sugar cubes couldn’t be simpler because they require two ingredients: sugar AND water (which comes out of the tap). So really, they only require one and you most likely have sugar in your pantry right this very second.
I got this idea when I was walking through Harrod’s last month with Stephanie and saw the most adorable sugar cubes evrrrr. There were heart sugar cubes and sphere sugar cubes and sugar cubes shaped like snowflakes. I wanted to buy them and almost did until I saw the price tag of 30 pounds. Umm…yeah no.
Turns out sugar cubes are the simplest thing to make in the world; I’m so glad I decided to DIY this sucker instead of fall for that Harrod’s trap (seriously tho that person is very smart to sell sugar and water for $30—respect!).
The only think you do need to buy is a silicon candy mold. You may have one already, if you don’t, don’t worry because they’re not expensive.
I used this candy mold but you can find others if you like.
I teamed up with FanJoy to bring you all of my favorite things from The Year of Cozy in one box!
In the box, you’ll get:
1. A (2 ounce) bag of Stumptown Coffee. (As you know, coffee is life!)
2. A pair of gold crafting scissors. (I used these for pretty much every DIY in the book.)
3. A “SO HANGRY” t-shirt. (This is inspired by the kitchen banner DIY in the book that says this. Basically, this phrase is an expression of my soul.)
4. A pretty box of matches from The Social Type.
5. The Year of Cozy book signed by me and Amelia.
6. A personalized note from me.
The box retails for $49.95 and is limited edition (meaning: there aren’t that many!)
I’m super excited about this box because it feels like the book coming to life. I love all these items, especially together, especially the t-shirt. I hope you love them too!
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).
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!!!
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.
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!
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!
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.
Today I’m taking a break from my Amy Schumer-binge watching to discuss one of my favorite topics: props! YAS. Maybe you have your own food blog and wanna add a few things to your collection or maybe you’re just super nosy and wanna know what I use. Or, maybe you’re like me and just love flatware, plates and mugs. Either way, this is all the stuff I love to use when shooting food. I’m also including a bunch of stuff I’m currently coveting because yes, I do need more stuff.
Probably my most used category of prop-age. A few years ago, I started throwing ceramics and I surprised myself by actually being able to make things that could properly contain liquids and foods. Who knew! I use a lot of my own small bowls for “ingredient shots.”
And these bowls from Anthropologie are pretty too. I bought them on sale for about $4 a piece. Scour the sales!
I forgot who makes the big orange bowl but I got it from a ceramicist in New Mexico. The peach color is exactly the color I think of when New Mexico pops in my mind.
I have a collection of Heath plates for my apartment. They’re simple and classic and food looks great on them. They’re also incredibly sturdy, which is great because I don’t want to stress about expensive ceramics breaking when I’m just eating some random quesadilla I made in 5 minutes.
One of my favorite plates is this one from Someware Goods. Her stuff is beautiful.
I also love the light blue flat plates with this lip all the way around. (Forget who makes them and they’re not marked on the bottom.) I actually need some new plates so if you have ones you’re coveting, let me know!
I’m really on the look to buy some new flatware. I use this collection that I bought from Amazon the most.
And this spoon! One day I’m gonna actually eat some soup with that spoon rather than just stare at it.
These types of accessories are my guilty pleasure. Put me in a store and I’ll come out with a tons of useless little things that have no real purpose other than “looking cute.” A lot of these items have been collected over time and weren’t bought all at once–that would be a bit crazy.
We’re gonna be psychos and make Christmas presents in July. Yes. This is happening. A good first step to getting in the mood for Christmas is open up your freezer and stick your head in it. It’ll rev up your wintery engines. (That is not a euphemism, by the way, “wintery engines.”
Cherries are in full bloom right now. I was lucky enough to come across sour cherries and they are my absolute favorite. They require a bit of sugar to give them a nice balance, but not too much because I like to celebrate their tartness rather than just blast it out to oblivion.
I’m sure you’ve had cheap, bright pink maraschino cherries. Perhaps you had them when your mom ordered you a shirley temple and you loved them. I was the same way.
But they have no place in my adult cocktails nor my adult banana splits. (Again, that sounds bad!)
It’s time for us to grow up and make fancy-ass maraschino cherries. This step in the right direction starts with a bottle of Luxardo liqueur.