Certain Sunday afternoons just feel like they were meant for baking. Considering I am not a huge fan of baking, it’s a good thing that these macaroons required no oven whatsoever!
Coconut oil, which is solid at room temperature, is heated and used to hold together all of the ingredients (all 5 of them). The fleshy, dried coconut combines with the almond meal flour to create a bite-sized replica of a macaroon cookie but with fewer ingredients. There are so many variations on this concept that I cannot wait to try (chocolate!) but for now I started with the basics.
Everyone and their mother is making chili at this time of year. Literally, my own mother has made it at least twice in the past week that I am aware of.
Last night over some drinks with my favorite couple, Rob and Kelsey, told me about the chili they made this week, too! We briefly pondered whether chili on its own can pass as a full meal or if it is only a dish that requires additional accompaniments. I don’t think a bowl of chili is complete without some nice, warm cornbread to go along with it.
Long story short, all signs were pointing to the fact that I needed to make some homemade cornbread muffins.
I like to buy big bags of bulk, raw nuts to keep around the house because they come in handy for cooking so many different things. If you buy them raw, that leaves the possibility open for preparing them in a variety of different ways, like the other morning, when I was in the mood for some oatmeal that packed with fresh strawberries, oven-toasted nuts and topped with raw honey.