Happy Thursday y’all!
Well, I have been up since early…ate breakfast, ran 3 miles, showered, and then baked a little something for a BIG something I am about to share with you. A couple of weeks ago I was contacted by a rep from CBS (yes, CBS the television network), who stumbled across my blog via one of the many social media sites. She then proceeded to tell me about a new t.v. show that CBS was working on called the CBS Baking Show, which she believed I would be the perfect candidate. So, needless to say, we chatted, and before I knew it, I had booked a flight for this Saturday to attend the Dallas casting call. VIP, of course ;). I mean, no biggie, right? Just a major casting television network…no problem…I got this. WRONG! B.I.G. deal…like, MAJOR. I’m sure it will hit me once I am on my flight and I start to feel those anxiety butterflies in my stomach. The funny thing is, I’m not even concerned about my dish. It’s the unexpected that just tortures me. Haha. Well, we will see what happens. Anyhoo, on to some yuuummmmy’s.
Let’s talk breakfast for dinner. It is probably one of my most favorite meals. I am even satisfied if breakfast for dinner involves a bowl of Cheerios w/ a side of burnt toast. Oh yea. However, sometimes, sometimes it is necessary to go all out on breakfast for dinner…yet, in a “totally stress-free, I just slapped some things together,” way. So, yea, last night breakfast for dinner…a roasted pepper and arugula frittata, bacon, and these…
o wait…


i meant 


little babies.

Black Pepper Cornbread Biscuits.

It’s like a biscuit and a chunk of cornbread had a baby.

Just imagine a crumbly, melt in your mouth piece of cornbread, crossed with a toasted biscuit.

I slathered mine with pumpkin butter.

Yes, please. 
Well, I’m off to get a massage. Have a grand day!
Black Pepper Cornbread Biscuits (GF):
1 c. gf cornmeal
1 c. almond flour
1/2 c. brown rice flour
1/2 t. baking soda
1/2 t. salt
1/4 c. + 1 T. extra-virgin olive oil
2 eggs
1 T. agave nectar
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Combine all of the dry ingredients in a large mixing bowl.
3. In a separate mixing bowl, whisk together the dry ingredients.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Place the dough on the prepared baking sheet, cover the dough with another piece of parchment paper, and roll the dough out using a rolling pin. You only want to roll it out just so that the biscuits will be thick.
6. Use a 3 in. biscuit cutter to cut the biscuits.
7. Repeat until all the dough has been used.
8. Spread the biscuits out on the prepared baking sheet and bake for 12-15 minutes, or until the bottoms of the biscuits are lightly golden brown.
9. Serve warm with butter and jam.
Makes 9 biscuits.