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.

Dark Chocolate Macaroons

I have a problem…

It all started when I entered the Stinson Beach General Store, and I spotted a macaroon the size of my face.

For the past two weeks, since I left California, I’ve been dreaming about biting into the chocolate of a coconut dipped macaroon.

And as I always say, follow your dreams…

Now, I did have some awesome pictures of golden coconut, and fluffy egg white clouds for your entertainment…

…until that is, my camera flew off my bed, and some how they were all deleted.

Luckily, I had some extra macaroons hiding in a cabinet where no one could devour them in case such an incident occurred.

Growing up in a household where everything in the fridge had a disclaimer: “Eat this and I’ll eat you!, I learned at a very young age how to hide food.

Hey, it’s survival.

My skills paid off, and I saved just enough to dip another batch of macaroons into a heavenly bath of dark chocolate.

If you’re looking for a chewy cookie to satisfy your coconut craving, these are the perfect fit. Also, to all those coconut haters out there, give this cookie a go. She won’t over power you with her coconut flavor, and her dark chocolate will certainly make you come back for more.

They are super simple, require only 5 ingredients you probably already have, and bake in no time at all. Plus, you’ll impress your friends with ’em.

I mean just look at these sassy cookies.

Photo courtesy of Hayden Radke

Baking makes friends.

Recipe adapted from Joy the Baker

Ingredients:

4 large egg whites

pinch of salt

1/2 cup sugar

12 ounces sweetened shredded coconut, toasted

1 cup  of your choice of chocolate chips (I used milk chocolate and dark chocolate)

Preheat oven to 350 degrees F.  Place coconut on a baking sheet, spread out evenly and place in the oven.  Return to the oven every five minutes to stir the browning coconut.  Once evenly browned, after about 15 minutes, remove from the oven and allow to cool.

In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

Place chocolate chips in a heatproof bowl. (or microwave, but be careful not to burn it! Burnt chocolate taste, well burnt)  Place bowl over a pan of simmering water so that the bottom of the bowl does not touch the simmering water.  Allow to melt.  Stir until loose and creamy.  Partially dip the macaroons in the chocolate then allow to cool and harden on a parchment lined sheet.

To speed up the hardening of the chocolate, I placed mine in the freezer, or you can put it in the fridge. Just don’t forget about them! You wouldn’t do that though…

Road Life

Pink= Day 1 driving; Yellow=day 3 driving

Day 3 Complete.

We traveled from Nashville to the border of New Mexico.

Today is Tuesday?

Yeah, I think so.

Between the crazy sleep patterns and time zone changes, I’ve lost track.

It’s day 4, and we’re somewhere in New Mexico. I’ve even lost track of the towns.

After almost a full 24 hours of driving, we finally arrived in New Mexico around 5:30 A.M. Eastern time at a truck stop, where we spent the night. We traveled all night through Oklahoma and Texas, so I really had no idea what the scenery looked liked.

It wasn’t until I woke up sometime around 6 A.M. Mountain time to this…

Nothing as far as the eye can see.

Next stop: The Grand Canyon.

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.