#also now set the tine limit to 1 hour

[izzymalec]

been off tiktok for a few days now and instead i'm chilling here, can't tell if it's progress or regression

[naralanis]

hi Nara! i love your pen posts both here insta and i'm doing it, i'm getting myself a fountain pen! i was having fun in the goulet website for hours and i think i found one that i like, but could i have your opinion on it? i think it's pretty but i feel kind of nervous spending fifty dollars on a pen! it's this one: www . gouletpens. com/collections/conklin-duragraph-fountain-pens/products/conklin-duragraph-fountain-pen-demo-black-limited-edition?variant=32002532704299

Hi there! Glad you like the pendemonium (I will see myself out)!

Firstly I'd like to formally welcome you to the rabbit hole. I too have spent hours drooling at pens on the Goulet website -- those guys really know how to take nice product pictures, and that's their gain, my (our) wallet's loss!

But secondly, I have a very important question -- is this your very first fountain pen? I'm assuming it is, and while I cannot question your aesthetics (they are on point), I would like to make a few points/suggestions, especially since you asked for my opinion on your choice!

My gut reaction before I even clicked the link?

Pump the brakes!

Why? See under the cut, as it is time to get a little rambly!

First of all -- and I know this may come as a bit of surprise -- if this is your very first fountain pen, maybe consider adjusting your budget. I balked at my first $50-something pen -- also a Conklin Duragraph -- and that was after I had amassed a few other pens.

Why is this important? Well, as this is your first fountain pen and you've never used one before, you don't know what you like. Therefore, it is very possible that you'll shell out for a $50 pen and hate it, and the whole experience will feel like a waste.

(You could also buy it and love it! I don't mean to be a downer!)

As soon as I saw the brand, I knew we'd be looking at pens in the $50-and-well-above range, which leads me to the concerns I have about this particular brand (Conklin-- click here if you'd like to know a little more about the brand history).

I own a few Conklin pens (three Duragraphs, two All-Americans, and one Herringbone), and let me tell you something: not a single one wrote satisfactorily out of the box.

To me, that's not so much a problem as it is an inconvenience (and frankly, incredibly annoying given their price), because now I know how to tune my own nibs (like I did with the Duragraph Earth above), tinker with the feeds, swap nib units, realign tines, and deal with customer service (which for all pen stores I've ever dealt with, has been exceptional).

That's not to say that every single Conklin pen is like that! Admittedly, I've gotten a little more unlucky than most with my badly-cut nibs and defective feeds . Some people love their Conklins and never had a problem with any model -- you could be one of them.

The thing is, even if I never had any problems with my previous Conklins... I still think they're expensive for what they are! The demonstrator Duragraph that caught your eye -- that has an MSRP of $80.The reegular Duragraph models retail for $56 -- but they don't feel like they cost $56. The resin feels cheap, and the section threads on two of my three Duragraphs were a bit wonky --I ended up exchanging one because the section just didn't screw in correctly. The nibs came with tines that were way too tight (basically stopping ink flow), and don't get me started on their Omniflex nib...

Don't get me wrong, the Duragraph is beautiful and even I'm tempted to get them. But I know exactly what I'm paying for -- and at this point, I expect to have something to fix in the pen when I get it. But for your first fountain pen? Maybe try some of the pens I suggest on this post here.

If your heart is set on a demonstrator pen, may I suggest some cheaper suggestions:

1. The Pilot Kakuno

Sure, it doesn't quite have the same look as the Duragraph, but it's like, a third of the price (at Goulet, it goes for about $13.50!)! And granted, it doesn't come with a converter, but Pilot cartridges are not expensive, and even if you do decide to add a Pilot converter, it doesn't even come close to the price of the Demo Duragraph. Plus, the nibs on these little things are phenomenal!

2. Kaweco Perkeo

I call this one Kaweco's Kakuno because... well, look at it! It's pretty much the same package, retailing for about $15-18. It doesn't come with a converter, but it does take standard international cartridges -- the most widely available and varied type of cartridge!

3. Lamy Vista

A different, more modern look, easily swappable nibs, a wide variety of (proprietary) Lamy cartridges (you can buy a converter separately). It goes for $29.60 at Goulet, but you can find it much cheaper elsewhere (my father got his for about $20 at Amazon, I believe).

4. Sailor 1911 Compass

OK, so at a sale price of $30, we're getting a bit too close to that under $50 recommendation. However, I still think this one deserves some thought -- Sailor quality control is miles better than Yafa (the distributor for Conklin, Monteverde, and a couple of others). Sailor nibs (even the steel ones) are on a league of their own, and this pen comes with the proprietary Sailor converter so you can use bottled ink!

5. TWSBI ECO

At an MSRP of $33, this one is the most expensive 'starter pen' I suggest. It is an iconic demonstrator, and a very affordable piston filler pen -- so it has a great ink capacity, and to top it off, their nibs are quite smooth; I've never had a hard-starting one. The only reason to stay away from the ECO (and any other piston fillers) would be if you don't want to use bottled ink and want to stick to cartridges.

I hope that helps -- sorry if it was a bit of a downer, but don't let it get in the way of your excitement! Do let me know which pen you end up getting, even if you do decide to go for the Conklin.

Have fun, and write on!

[un-enfant-immature]

Daily Crunch: Apple adds new iPhone parental controls

The Daily Crunch is TechCrunch’s roundup of our biggest and most important stories. If you’d like to get this delivered to your inbox every day at around 9am Pacific, you can subscribe here.

1. The iPhone’s new parental controls can limit who kids can call, text and FaceTime and when

With the release of iOS 13.3, parents will for the first time be able to set limits over who kids can talk to and text with during certain hours of the day. These limits will apply across phone calls, Messages and FaceTime.

In practice, this means parents could stop their child from texting friends late at night or during the school day. It also allows parents to manage the child’s iCloud contacts remotely.

2. Pear, whose seed-stage bets are followed closely, just raised $160 million for its third fund

That’s more than twice the $75 million that the firm raised for its second fund in 2016 and triple the $50 million it raised for its debut fund back in 2013.

3. Uber guarantees space for skis and snowboards with Uber Ski feature

Starting on December 17 in select cities, an Uber Ski icon will pop up on the app, allowing passengers to order a ride with confirmed extra space or a ski/snowboarding rack. Nundu Janakiram, Uber’s head of rider experience, said to expect more features like this.

4. Accel and Index back Tines, as the cybersecurity startup adds another $11M to its Series A

Founded in February 2018 by ex-eBay, PayPal and DocuSign security engineer Eoin Hinchy, Tines automates many of the repetitive manual tasks faced by security analysts so they can focus on other high-priority work.

5. How Station F is boosting the French tech ecosystem

Three years after unveiling Station F at Disrupt, its director, Roxanne Varza, came back to our stage to provide an update on the world’s biggest startup campus, where there are now 1,000 companies at work.

6. Hyperproof wants to make it easier to comply with GDPR and other regulations

As companies try to figure out how to comply with regulations like GDPR, ISO or Sarbanes Oxley, Hyperproof is launching a new product to workflows that will allow them to gain compliance in a more organized way.

7. Introducing ‘Dear Sophie,’ an advice column for US-bound immigrant employees

Dear Sophie is a collaborative forum hosted by Extra Crunch and curated by Sophie Alcorn, who is certified as a specialist attorney in immigration and nationality law by the State Bar of California Board of Legal Specialization.

[technicalsolutions88]

The Daily Crunch is TechCrunch’s roundup of our biggest and most important stories. If you’d like to get this delivered to your inbox every day at around 9am Pacific, you can subscribe here.

1. The iPhone’s new parental controls can limit who kids can call, text and FaceTime and when

With the release of iOS 13.3, parents will for the first time be able to set limits over who kids can talk to and text with during certain hours of the day. These limits will apply across phone calls, Messages and FaceTime.

In practice, this means parents could stop their child from texting friends late at night or during the school day. It also allows parents to manage the child’s iCloud contacts remotely.

2. Pear, whose seed-stage bets are followed closely, just raised $160 million for its third fund

That’s more than twice the $75 million that the firm raised for its second fund in 2016 and triple the $50 million it raised for its debut fund back in 2013.

3. Uber guarantees space for skis and snowboards with Uber Ski feature

Starting on December 17 in select cities, an Uber Ski icon will pop up on the app, allowing passengers to order a ride with confirmed extra space or a ski/snowboarding rack. Nundu Janakiram, Uber’s head of rider experience, said to expect more features like this.

4. Accel and Index back Tines, as the cybersecurity startup adds another $11M to its Series A

Founded in February 2018 by ex-eBay, PayPal and DocuSign security engineer Eoin Hinchy, Tines automates many of the repetitive manual tasks faced by security analysts so they can focus on other high-priority work.

5. How Station F is boosting the French tech ecosystem

Three years after unveiling Station F at Disrupt, its director, Roxanne Varza, came back to our stage to provide an update on the world’s biggest startup campus, where there are now 1,000 companies at work.

6. Hyperproof wants to make it easier to comply with GDPR and other regulations

As companies try to figure out how to comply with regulations like GDPR, ISO or Sarbanes Oxley, Hyperproof is launching a new product to workflows that will allow them to gain compliance in a more organized way.

7. Introducing ‘Dear Sophie,’ an advice column for US-bound immigrant employees

Dear Sophie is a collaborative forum hosted by Extra Crunch and curated by Sophie Alcorn, who is certified as a specialist attorney in immigration and nationality law by the State Bar of California Board of Legal Specialization.

from Mobile – TechCrunch https://ift.tt/2EaxsOV ORIGINAL CONTENT FROM: https://techcrunch.com/

[sheminecrafts]

Daily Crunch: Apple adds new iPhone parental controls

The Daily Crunch is TechCrunch’s roundup of our biggest and most important stories. If you’d like to get this delivered to your inbox every day at around 9am Pacific, you can subscribe here.

1. The iPhone’s new parental controls can limit who kids can call, text and FaceTime and when

With the release of iOS 13.3, parents will for the first time be able to set limits over who kids can talk to and text with during certain hours of the day. These limits will apply across phone calls, Messages and FaceTime.

In practice, this means parents could stop their child from texting friends late at night or during the school day. It also allows parents to manage the child’s iCloud contacts remotely.

2. Pear, whose seed-stage bets are followed closely, just raised $160 million for its third fund

That’s more than twice the $75 million that the firm raised for its second fund in 2016 and triple the $50 million it raised for its debut fund back in 2013.

3. Uber guarantees space for skis and snowboards with Uber Ski feature

Starting on December 17 in select cities, an Uber Ski icon will pop up on the app, allowing passengers to order a ride with confirmed extra space or a ski/snowboarding rack. Nundu Janakiram, Uber’s head of rider experience, said to expect more features like this.

4. Accel and Index back Tines, as the cybersecurity startup adds another $11M to its Series A

Founded in February 2018 by ex-eBay, PayPal and DocuSign security engineer Eoin Hinchy, Tines automates many of the repetitive manual tasks faced by security analysts so they can focus on other high-priority work.

5. How Station F is boosting the French tech ecosystem

Three years after unveiling Station F at Disrupt, its director, Roxanne Varza, came back to our stage to provide an update on the world’s biggest startup campus, where there are now 1,000 companies at work.

6. Hyperproof wants to make it easier to comply with GDPR and other regulations

As companies try to figure out how to comply with regulations like GDPR, ISO or Sarbanes Oxley, Hyperproof is launching a new product to workflows that will allow them to gain compliance in a more organized way.

7. Introducing ‘Dear Sophie,’ an advice column for US-bound immigrant employees

Dear Sophie is a collaborative forum hosted by Extra Crunch and curated by Sophie Alcorn, who is certified as a specialist attorney in immigration and nationality law by the State Bar of California Board of Legal Specialization.

from iraidajzsmmwtv https://ift.tt/2EaxsOV via IFTTT

[drawerevent03-blog]

Alfajores (Peruvian-Style)

Alfajores (Peruvian-Style)

Cookies, Desserts

Let me just say that I cannot believe I don’t have a recipe for regular Alfajores on this entire blog. It shook me to my core. A long time ago, I posted a recipe for Mini Alfajores but I don’t have just regular size ones.

Also, I’m now grown and am a whole lot better at baking so I think this recipe is definitely superior. I’ve played with the cookie a bit and am very into this ratio. A lot of Alfajores are made just corn starch but I’ve always felt like they were a bit too chaulky for me. So this is a nice in between.

It has some flour, some corn starch and powdered sugar (which obviously has corn starch in it). And added egg yolk gives it a nice richness and since I was feeling fancy, I used some vanilla paste, which I use incredibly sparingly since it’s so expensive (but has recently gone down in price).

This biggest difference between Peruvian Alfajores and Alfajores from other parts of South America is that we don’t call it dulce de leche, we use the term manjar blanco. West of the Andes mountains, the term manjar blanco is used, east of the Andes mountains, the term dulce de leche is used.

In Colombia the term “arequipa” is used.

I took to IG stories last week to ask about alfajores from different countries and this is what I found out! (Honestly this was so interesting to me.):

Argentina – In Argentina alfajores are typically made with all corn starch and the sides are rolled in shredded coconut.

Chile – It varies from parts in Chile, but some of the cookies are a bit thicker and there are times when nuts and meringue are folded into the mix. Meringue honestly sounds super delicious. And there are time where the entire cookie is dunked in chocolate.

Bolivia – The alfajores are a cross between Argentinan alfajores and Peruvian alfajores. They are usually mixed with all-purpose flour and rolled in coconut.

I find the differences so interesting and so cool. If you have anything to add, PLEASE LEAVE A COMMENT BELOW!

When I was in Peru, I went to this bakery and was blown away by the alfajores. They melted in your mouth. So good. The one I had was rolled in powdered sugar and the manjar blanco had a subtle cinnamon flavor to it, which is typical.

I remember when my Tia Emilia would visit from Peru and would make the manjar blanco from scratch. She’d add the cinnamon stick and whole cloves and would stir and stir. The entire house would smell so good.

This recipe below offers some short cuts. The brand La Lechera sells dulce de leche already in the can. I offer an option of adding a pinch of cinnamon and cloves to these and mixing it in. This is a super quick and easy shortcut and guess what: they’re still amazing.

I also offer a recipe to make the manjar blanco from scratch. It’s delicious so choose whatever filling best suits your mood and time limits.

When I was in Peru a couple months ago, we went to a few more modern bakeries and they had various sizes, different flavors and it made me super excited to make new twists on this classic.

But first, you gotta start with the basics! So here she is…enjoy.

xoxo Adrianna

Alfajores (Peruvian)

Print

These are Peruvian alfajores. Manjar blanco that is spiked with cinnamon and cloves is sandwiched in between two light shortbread-like cookies. The sides are rolled in powdered sugar. 

CourseDessert

CuisinePeruvian, South American

Keywordalfajores, dulce de leche, how to make alfajores, manjar blanco, peru desserts, peruvian alfajores

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 22 cookies

Calories: 386kcal

Ingredients

Manjar-Blanco Short Cut:

1 (14-ounce) can store bought dulce de leche

1/4 teaspoon ground cinnamon

Pinch ground cloves

Pinch kosher salt

Vanilla Shortbread Cookie:

1 3/4 cups all-purpose flour

1/2 cup corn starch, sifted

1/2 cup powdered sugar, sifted

1/4 teaspoon kosher salt

1 cup unsalted butter, at room temperature

2 teaspons vanilla extract or vanilla paste

1 large egg yolk

Assembly:

1/3 cup powdered sugar, sifted

Directions

To Make the Manjar Blanco short cut:

To a medium bowl, add the store-bought dulce de leche, along with the cinnamon, ground cloves and salt. Mix until smooth and completely combined. Set aside. 

To Make the Cookies:

To the medium bowl, whisk together the all-purpose flour, sifted corn starch, powdered sugar and salt. Set aside. 

To the bowl of a stand-up mixer (you can also use a medium bowl and an electric hand-mixer), add the butter and vanilla paste or extract. Beat until smooth. Next, add the egg yolk and mix just until incorporated. 

Add all of the flour mixture and slowly mix it together (being sure not to go too quickly or else the flour will fly out of the bowl), until combined, about 1 minute. 

Scoop the dough out of the bowl and form it into a ball. Place it in the center of a sheet of plastic wrap and press it into about a 2-inch round. Wrap it tightly in plastic wrap and transfer to the fridge to chill for about 1 hour. 

Preheat the oven to 350 degrees F. 

When it’s done resting, in the fridge, transfer the dough to the center of a sheet of parchment. Place a sheet of parchment on top and roll it out slowly. (If it’s too cold, let it come closer to room temperature, about 10 minutes.) Roll it out until it’s about 1/2 to 1/4-inch thick.

Using a 3-inch cookie cutter, stamp out cookies, having them as close to each other as possible. Transfer the cookies (I found it easiest to use an offset spatula to pick up the cookies) to a parchment-lined baking sheet, spacing them about 2-inches apart. Transfer to the fridge to chill for about 10 minutes. Repeat until you work your way through all of the dough. I rerolled the dough about 2 more times. 

Score the tops of the cookies with a tines of a fork. Transfer to the oven to bake for about 12 to 13 minutes, until the cookies are a bit firm to the touch but have zero color on the edges. These cookies are baked just until set. Allow to cool on the baking sheets until room temperature. 

To Assemble the Alfajores:

When the cookies have cooled, flip half of the cookies on their opposite side. Transfer the manjar blanco to a piping bag with a piping tip attached (this part is optional). Pipe a round of manjar blanco on all of the cookies facing their opposite sides. 

Alternatively, you could also spoon the manjar blanco onto each of the cookies and smooth it out (gently because the cookies are delicate) using a butter knife. 

Top each of the cookies with another cookies and lightly press it down. Roll the sides in the sifted powdered sugar. 

Store in an air-tight container or bag for up to 3 to 5 days. 

March 15, 2019 by Adrianna Adarme

Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

Previous Post

You Might Also Like

Mixed Berry Pie

July 25, 2011

Classic Cherry Pie

July 2, 2015

Black Sesame Coconut Popsicles

June 22, 2016

Hi! This is my lil’ corner on da internets called A Cozy Kitchen. I live in Los Angeles, California with my husband Joshua and my corgi Amelia.

Read More

Cozy Cooking Playlist!

Cookbook!

Stay Up To Date

SUBSCRIBE

Fall Foods!

Fun Brand Partnerships

Source: https://www.acozykitchen.com/alfajores-peruvian-style/

[donaldflower00-blog]

Alfajores (Peruvian-Style)

Alfajores (Peruvian-Style)

Cookies, Desserts

Let me just say that I cannot believe I don’t have a recipe for regular Alfajores on this entire blog. It shook me to my core. A long time ago, I posted a recipe for Mini Alfajores but I don’t have just regular size ones.

Also, I’m now grown and am a whole lot better at baking so I think this recipe is definitely superior. I’ve played with the cookie a bit and am very into this ratio. A lot of Alfajores are made just corn starch but I’ve always felt like they were a bit too chaulky for me. So this is a nice in between.

It has some flour, some corn starch and powdered sugar (which obviously has corn starch in it). And added egg yolk gives it a nice richness and since I was feeling fancy, I used some vanilla paste, which I use incredibly sparingly since it’s so expensive (but has recently gone down in price).

This biggest difference between Peruvian Alfajores and Alfajores from other parts of South America is that we don’t call it dulce de leche, we use the term manjar blanco. West of the Andes mountains, the term manjar blanco is used, east of the Andes mountains, the term dulce de leche is used.

In Colombia the term “arequipa” is used.

I took to IG stories last week to ask about alfajores from different countries and this is what I found out! (Honestly this was so interesting to me.):

Argentina – In Argentina alfajores are typically made with all corn starch and the sides are rolled in shredded coconut.

Chile – It varies from parts in Chile, but some of the cookies are a bit thicker and there are times when nuts and meringue are folded into the mix. Meringue honestly sounds super delicious. And there are time where the entire cookie is dunked in chocolate.

Bolivia – The alfajores are a cross between Argentinan alfajores and Peruvian alfajores. They are usually mixed with all-purpose flour and rolled in coconut.

I find the differences so interesting and so cool. If you have anything to add, PLEASE LEAVE A COMMENT BELOW!

When I was in Peru, I went to this bakery and was blown away by the alfajores. They melted in your mouth. So good. The one I had was rolled in powdered sugar and the manjar blanco had a subtle cinnamon flavor to it, which is typical.

I remember when my Tia Emilia would visit from Peru and would make the manjar blanco from scratch. She’d add the cinnamon stick and whole cloves and would stir and stir. The entire house would smell so good.

This recipe below offers some short cuts. The brand La Lechera sells dulce de leche already in the can. I offer an option of adding a pinch of cinnamon and cloves to these and mixing it in. This is a super quick and easy shortcut and guess what: they’re still amazing.

I also offer a recipe to make the manjar blanco from scratch. It’s delicious so choose whatever filling best suits your mood and time limits.

When I was in Peru a couple months ago, we went to a few more modern bakeries and they had various sizes, different flavors and it made me super excited to make new twists on this classic.

But first, you gotta start with the basics! So here she is…enjoy.

xoxo Adrianna

Alfajores (Peruvian)

Print

These are Peruvian alfajores. Manjar blanco that is spiked with cinnamon and cloves is sandwiched in between two light shortbread-like cookies. The sides are rolled in powdered sugar. 

CourseDessert

CuisinePeruvian, South American

Keywordalfajores, dulce de leche, how to make alfajores, manjar blanco, peru desserts, peruvian alfajores

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 22 cookies

Calories: 386kcal

Ingredients

Manjar-Blanco Short Cut:

1 (14-ounce) can store bought dulce de leche

1/4 teaspoon ground cinnamon

Pinch ground cloves

Pinch kosher salt

Vanilla Shortbread Cookie:

1 3/4 cups all-purpose flour

1/2 cup corn starch, sifted

1/2 cup powdered sugar, sifted

1/4 teaspoon kosher salt

1 cup unsalted butter, at room temperature

2 teaspons vanilla extract or vanilla paste

1 large egg yolk

Assembly:

1/3 cup powdered sugar, sifted

Directions

To Make the Manjar Blanco short cut:

To a medium bowl, add the store-bought dulce de leche, along with the cinnamon, ground cloves and salt. Mix until smooth and completely combined. Set aside. 

To Make the Cookies:

To the medium bowl, whisk together the all-purpose flour, sifted corn starch, powdered sugar and salt. Set aside. 

To the bowl of a stand-up mixer (you can also use a medium bowl and an electric hand-mixer), add the butter and vanilla paste or extract. Beat until smooth. Next, add the egg yolk and mix just until incorporated. 

Add all of the flour mixture and slowly mix it together (being sure not to go too quickly or else the flour will fly out of the bowl), until combined, about 1 minute. 

Scoop the dough out of the bowl and form it into a ball. Place it in the center of a sheet of plastic wrap and press it into about a 2-inch round. Wrap it tightly in plastic wrap and transfer to the fridge to chill for about 1 hour. 

Preheat the oven to 350 degrees F. 

When it’s done resting, in the fridge, transfer the dough to the center of a sheet of parchment. Place a sheet of parchment on top and roll it out slowly. (If it’s too cold, let it come closer to room temperature, about 10 minutes.) Roll it out until it’s about 1/2 to 1/4-inch thick.

Using a 3-inch cookie cutter, stamp out cookies, having them as close to each other as possible. Transfer the cookies (I found it easiest to use an offset spatula to pick up the cookies) to a parchment-lined baking sheet, spacing them about 2-inches apart. Transfer to the fridge to chill for about 10 minutes. Repeat until you work your way through all of the dough. I rerolled the dough about 2 more times. 

Score the tops of the cookies with a tines of a fork. Transfer to the oven to bake for about 12 to 13 minutes, until the cookies are a bit firm to the touch but have zero color on the edges. These cookies are baked just until set. Allow to cool on the baking sheets until room temperature. 

To Assemble the Alfajores:

When the cookies have cooled, flip half of the cookies on their opposite side. Transfer the manjar blanco to a piping bag with a piping tip attached (this part is optional). Pipe a round of manjar blanco on all of the cookies facing their opposite sides. 

Alternatively, you could also spoon the manjar blanco onto each of the cookies and smooth it out (gently because the cookies are delicate) using a butter knife. 

Top each of the cookies with another cookies and lightly press it down. Roll the sides in the sifted powdered sugar. 

Store in an air-tight container or bag for up to 3 to 5 days. 

March 15, 2019 by Adrianna Adarme

Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

Previous Post

You Might Also Like

Mixed Berry Pie

July 25, 2011

Classic Cherry Pie

July 2, 2015

Black Sesame Coconut Popsicles

June 22, 2016

Hi! This is my lil’ corner on da internets called A Cozy Kitchen. I live in Los Angeles, California with my husband Joshua and my corgi Amelia.

Read More

Cozy Cooking Playlist!

Cookbook!

Stay Up To Date

SUBSCRIBE

Fall Foods!

Fun Brand Partnerships

Source: https://www.acozykitchen.com/alfajores-peruvian-style/