I Finally Found It!

Well, for now, that is.

I’ve been searching high and low for a go-to cornbread recipe.

Yeah, I know what you are thinking, all she ever talks about is cornbread!

Get used to it.

I’ll admit it. I’ve baked some nasty corn bread in my day. Ask my roomies, and they’ll probably tell you the time I forgot the eggs, and we ate bricks of corn with our beans.

Yum.

The key is the recipe, but I’m pretty picky with my cornbread.

I’m no southern bell when it comes to the flavor, texture, and sweetness of my cornbread.

I like things sweet! Real sweet. Preferably, in the form of maple syrup, honey, granulated sugar, brown sugar, or turbinado sugar (raw sugar).

Don’t you dare pull a fast one on me, and throw jalapeno or chunks of cheddar cheese in my bread.

Wait…actually, that sounds spectacular, so maybe we’ll give that a shot sometime.

For now, just a simple piece of sweet golden crumbly goodness to go along with my bowl of chili, please.

Maple Cornbread

Ingredients:

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

1-2 tablespoons of pure maple syrup (optional)

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a your handy cast iron skillet, or 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Don’t have to mix too much, here!
Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Optional: While bread is still warm, poke even distributed holes throughout, and pour maple syrup on top.

I Should Be Studying, But Instead I’m Baking Doughnuts…

Okay, super quick post! I couldn’t resist…

This has been a crazy week consisting of some serious coffee consumption, studying for 3 finals, and packing for the journey.

Long story short. I needed a study/work break.

And this is what my breaks consist of….

Yeah.

Sweet break, huh? Okay, my so called recess lasted about 4 hours.

I think breaks are essential to a good life though.

And doughnuts.

Especially, Ma’s Donuts. Yeah, all my New Beige people know what I’m talking about. WHAD UP.

Anyway, damn, it’s only Tuesday?

Four more days until I live in a car for 3 weeks! WOO!

Okay, I have to get back to studying.

Recipe from Cheeky Kitchen

Baked Pumpkin Doughnuts.

3 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
6 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk (if you don’t have buttermilk, here’s how to make it)
1 cup pumpkin puree

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the doughnut dough to approximately 3/4″ thick, then cut with doughnut cutter.
Transfer to a lightly greased cookie sheet. Bake in an oven preheated to 400 degrees for 12-15 minutes, or just until the donuts are cooked through. Dip immediately into buttermilk glaze. (With a fork, I poked some holes on the bottom to absorb some extra lovin’)

*If you don’t have a doughnut cutter, like me, use something around your house like this:
 



Tea balls aren’t just for tea, ya know.

Buttermilk Glaze
2 1/4 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1 tbsp melted butter

Whisk together in a small bowl until smooth. Dip hot doughnuts in the glaze, then allow to air dry on a cooling rack, or plate if you don’t have one.

Oh, and don’t forget about those little guys either. They need some lovin’ as well.

Not only are they baked instead of fried, but they have pumpkin in it…

Healthy?

I’d like to think so.

Oh, and are you a doughnut, or a donut person?

Thaddeus Makes Cookies

And the count down begins…until my birthday that is. Oh, did I tell you? Yes, my birthday is on Christmas. Go ahead, ask me:

Do you get more presents?

Wow, you must get ripped off, huh?

Are you Jesus?

Was it a curse, or a blessing for your mother?

OMG, you share the same birthday as Jesus?

The first birthday cake I can remember said, “Happy Birthday Stephanie & Jesus.”

Look.

I can deal with celebrating my birthday on Christmas. I can even deal with sharing my bday with the man himself.

But please.

Please, let me have my own cake. No disrespect and all; it’s just that, well, I like my cake.


A lot.

So, since we’re in the twenty five days of Christmas, I thought I would start the first day of December off with…

COOKIES! (I realize my last post was about cookies, but it’s cookie month, people.)

However, I was feeling…how should I say this…lazy.

So, when Tadz mentioned that he was in the mood to make cookies, I jumped on the opportunity.

It seemed like a good idea at the time.

Ladies and gents, let me introduce you to the baker, Thaddeus a.k.a. Tadz, Tadzy, Thad.


Whatever you feel is appropriate, here.

The decision was unanimous: sugar cookies.

Soft sugar cookies, actually. When you know your cookie type, you will discover who you truly are.

I have deep life philosophies.

For a kid who doesn’t know how to use a KitchenAid Mixer (you switch the button forward), he definitely kicked it up a notch.

Check that out…he’s piping cookie dough onto not one, but two cookie sheets. Man, I don’t even use two cookie sheets.

Dedication.

They ended up more like fluffy cookies rather than soft chewy cookies…

…with gak on them.

Yes, gak, as in the Nickelodeon green ooze poured over kids and adults on game shows. Pretty much the best stuff ever.

On cookies though?

…Still the best stuff ever.

Caution: Due to the outrageous neon colors, do not look directly at cookies when frosting. I swear, I’m still seeing spots.

Yep, I’d say I’ve successfully transformed my roomies into foodies.

These may have been possibly the ugliest Christmas cookies I’ve ever been a part of making, but sometimes it’s not about the cookies…

Who am I kidding? It’s totally about the cookies.

Tadzy did an awesome job though, and I hope he didn’t intimidate you with his piping skills. These are quick and easy to make. Don’t worry, you don’t have to make the same neon-gak frosting we created. We just ran out of milk, and had to improvise with royal icing. The cookie itself isn’t super sweet, which is why they are meant to be dressed up with frosting.

Perhaps, butter cream?

Recipe by Jenna at EatLiveRun.com

1 1/3 cup all purpose flour

1/2 cup sugar

1/2 tsp vanilla

1 egg

5 1/2 tablespoons butter, softened

1/3 cup buttermilk

1/2 tsp baking soda

1/2 tsp salt

Preheat the oven to 350. In a large bowl, combine together the flour, baking soda and salt. Set aside.

Cream together the soft butter and sugar in a KitchenAid (or by hand!) until light and fluffy. Add the egg and beat for about three more minutes until well combined. Alternate adding the buttermilk and the flour to the butter, starting and ending with the flour. Add the vanilla and beat on medium until everything is combined and the batter is smooth.

Pipe out (or scoop out) the batter onto a lined baking sheet, leaving about two inches of space between each cookie. Bake for about twelve minutes or until the edges start to turn golden. Let cool and frost with your choice of butter cream frosting, royal icing, or whatever your craving!

Quick Tips:

Piping these cookies can be made possible by placing the batter into a plastic baggy and cutting the corner off.

We didn’t have any buttermilk, so we made some!

How?

1 tbsp lemon juice or white vinegar in 1 cup of milk

let stand for 5 minutes

Super easy and Bill Nyeish, no?

Who Knew?

You know that feeling when you’ve been down in the dumps, searching high and low for an answer, and then finally one day you feel as though you’ve discovered the meaning of life?

Yeah, well, that didn’t quite happen…

But something miraculous did happen to me this weekend! Besides almost being eaten by a giant cinnamon bun (I’ll get to that in another post), I finally found my favorite choco chip cookie recipe.

For a long time, I was having trouble with my CCC recipe.

This is what I wanted.
And this is what I was getting.

They tasted like heaven, but looked like hell. Beauty isn’t everything, right? Wrong, damnit! I wanted a voluptuous looking cookie with some height to it’s bod.

But before I could venture onward with my quest to find the best recipe, I had to ask myself one very important question:

Am I a softie?

Or a tough cookie?

My perfect cookie has a wee bit of crunch on the outside, and some chewy goodness on the inside. They say the way you like your cookie is a good representation of who you are…let’s not analyze that one.

After I had that down, all I had left to do was bake and eat cookies.

Simple, right?

Well, it’s taken me 10 years to figure this out.

TEN YEARS.

Okay, okay, maybe three?

Did you know that chilling your cookie dough results in a better quality cookie? Geez, Louise! Don’t even tell me you knew, too.

See, I thought I had discovered this ground breaking new technique that would change the way pâtisseries across the world would bake their goodies. Images flashed through my mind of me holding the the first ever Nobel Pâtisserie Prize. I was even in the stages of writing my scientific article, until one day, while food blogging, I came across something devastating.

Apparently, this is not a new thing. In fact, it’s a universally known thing.

How embarrassing.

Hey, I learned it on my own though, so I think some kind of honorable mention is appropriate.

I wish I had a picture to show you, but there’s currently sugar trapped in my lens…

Best Buttery Cookies

280 grams (2 cups) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated white sugar

1 cup light or dark brown sugar

3/4 cup butter, melted

1 egg

1 egg yolk

1 tablespoon vanilla extract

1-2 cups chocolate chips

Preheat oven to 325 degrees F.

1. In small bowl, combine flour, baking soda, and salt.

2. In large bowl, combine sugars. Add butter and stir with wooden spoon for a few seconds until well blended.

3. Stir in egg, egg yolk, and vanilla. Be sure that all ingredients are incorporated.

4. Add dry ingredients and stir until just combined.

5. Gently stir in chocolate chips.

6. Wrap dough in plastic wrap and chill for at least 20 minutes.

7. Drop dough by 1/4 cupfuls onto a greased baking sheet ( I made mine into little cookies cause I like minis. You can choose any size though.)

8. Bake for 15 to 17 minutes, until the cookies are just beginning to brown around the edges–don’t even let them set in the middle. (This gives them that chewy goodness)

9. Cool on baking sheet for 5 minutes to allow cookies to firm up.

10. Place cookies on wire rack to cool, and repeat with remaining dough.

11. Eat ya cookies! No leftovers.

If you’re not looking to eat two dozen cookies, there’s always room in the freezer. Be sure to pre-shape them before hand, so it’s easier on you when you want to bake them later.

Advisory: Hide ya dough balls. They are a highly demanded item.

You can freeze virtually anything, and that is including savory dishes. Lately, I’ve been freezing meatballs, pizza dough, fruit, and whatever else needs chillen. Just make sure you don’t freeze your drop cookies. You know the cake-like ones? You can even freeze your homemade frosting!

Who knew?

Don’t even tell me you did…

Wanna Cookie?

Hey Guys!

I just wanted to share my exciting news with you all. Love at First Bite reached over 1,000 views!

Whoa, she really does have friends

Now, this measly number may seem like chump change compared to the other food blog sites out there, but this is a landmark for me. So to all my readers, thanks for checking out my blog! I really appreciate all the love, and support. If I only knew every single one of you, I would make treats for all!

But I’ll tell you what…because I’d really like to hear from you, if you tell me:

1.your name
2. what your favorite food is
3. or anything you’d like to ask me or tell me

you will be automatically entered for a chance to win a goodie! (brownies/cookies: I’m thinking something I can ship without getting mangled)

And don’t you worry, I will either A.) hunt you down and hand deliver to you or B.) send them in the mail to you by plane so they arrive in perfecto condition. Okay, maybe not by plane, but who doesn’t like getting a treat in the mail?

(Disclaimer: Chance, Hayden, Zach, and Tadz are excluded from this goodie give away…sorry guys)

Just be sure to leave your info below in the comment section!

I will draw a random name, and announce the winner in the near future.

So I leave it in your hands!

Let me tempt you with this Mocha Marble Chocolate Cake…

And I understand if you don’t want a treat, well not really, but I do understand if you want to be kept anonymous… I kind of have a thing for mysterious people.

And beards.

As well as cornbread…

Not together though.

That’s kind of weird.

Remember, Remember the 25th of November

So, I may have a slight obsession with pumpkin.

It’s strange, really. You see, I used to despise pumpkin.

Loathe it is more like it.

Remember, remember the 25th of November…

Oh, I remember like it was yesterday, alright. It was around 11:23 P.M.  as I innocently ventured into the kitchen for some Thanksgiving leftovers. There was all but one dessert I had left to conquer.

There it was.

Seducing me with it’s 8×8 round, tender body, was a pumpkin pie.

How could I have refused? So, I snagged that pie and conquered!

Three hours later and Steph was defeated.

I’d rather not publicly share the rest of that story, but if you want to meet for a cup of coffee and oh, say, a slice of German chocolate cake, I’d consider it.

To this day, I am still on the search for whomever is responsible for baking that pie; the pie that altered my life for three years.

(If you happen to know of, or have any information regarding the pumpkin pie-maker who attended a Reusch Thanksgiving the year of 2007, please contact Stephanie Reusch.)

This is where I will end my story of November the 25th. I’m afraid that if I go any further with this tale, I may have a pumpkin-hating relapse.

So, how did pumpkin and I reunite, you ask?

I don’t quite remember, really. Sometimes, the stars and cosmos align, and everything just falls into place.

If I had to pinpoint it though, I think it may have been around this time last year that I finally started to come around to my fellow orange nemesis.

I was roaming the internet for some good eats when I wandered upon this site. Not to be confused with Joy, which is another fabulous site for baking. I saw these,

and thought, dear lord, I must have, now.

And so I baked.

And so I ate.

And so, my friends, I fell in love again. It was love at first bite. (Oh, blog call out!)

Pumpkin and I have shared a meal everyday since then…

Okay, that is just a blatant lie, but I have recently made an obsessive amount of pumpkin goodies within the last 3-4 weeks…

Pumpkin cupcakes with cream cheese frosting. Simply elegant. Can be used as a crowd pleaser at your holiday party, or a bribery tool to get your boyfriend to drive to Rhode Island at 8:30 on a Friday night.

Pumpkin chocolate chip cookies. A great snack to take camping ;)

Pumpkin pancakes + one chocolate chip pancake. Hey, gotta please those pumpkin-haters. I don’t want any mass riots.

Pumpkin cranberry bars. Fresh cranberries are the way to go.

Some other goodies I have made, but not captured on camera: pumpkin oats, pumpkin granola, and pumpkin ravioli.

And I’m about to make some pumpkin seeds! But no pumpkin pie. I just don’t think I’m quite ready for that, yet.

Have you ever had a bad experience with food? If so, don’t pull a Steph, and let it defeat you for three years of your life. Face your fears. You’ll be a better foodie, (or person, whatever you want to call yourself) if you do.

Oh, oops, I don’t know how that got in here.