Hunnybunch Hibiscus Punch

by Megan on February 8, 2016

Hunnybunch Hibiscus Punch // take a megabite

Remember when Charlotte (in Sex & the City, what else?!) was like, “maybe we’re each other’s soul mates and dudes are just fun cool people that come into our lives?!” This i my loose memory of the quote. And she was talking to her lady friends and I feel this way too! I’m 31, and am fortunate to have bomb-ass ladies in my life. Women who are independent and strong and show up for me and make time for me and drive over at 10pm if I’m having a rough night.

Hunnybunch Hibiscus Punch // take a megabite

So let’s toast this Hunnybunny Punch to all the strong awesome ladies! To our friends, our moms, Beyoncé, internet friends, co-worker besties and all of them! The ones who compliment your teeny weird/messy top knot and know when to hug ya and when to let you cry about a weird boy sitch. Hell yes to ladies and Galentine’s Day!

Oh! So here are the reviews of this punch:
“It tastes like fruit punch.” #SorryNotSorry?
“It looks like a Lisa Frank character.” YES.
“I want to dive into it!” I felt the same way about the mac & cheese I saw at Whole Foods today.

Hunnybunch Hibiscus Punch // take a megabite

Hunnybunch Hibiscus Punch (recipe for 1 drink, but make more!)
Recipe

Ingredients:

  • 1 oz. Menage à Trois Berry Vodka
  • 2 oz. raspberry/hibiscus iced tea
  • 2 oz. sparkling pink lemonade
  • splash of rosewater
  • top off with soda water

Directions:

  1. Stir together all the ingredients (except soda water) and pour over ice. Top with soda water and sip with your ladies!

Yay! Click HERE for a printable pdf of the recipe above.

Full Disclosure: I made this pink punch in collab with Menage Á Trois vodka for a Galentine’s Day drink contest! They supplied the vodka, and I supplied the drink with faux flowers in it! XOXO

Insta-living // take a megabite

Life has been colorful and cute lately.

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Favorites on February 1

by Megan on February 1, 2016

Living // take a megabite

You guys! I have stuff to say.

Things like, sometimes I go to the bathroom to get a break from situations. You know, reapply my lipstick (this only lately: Tarte Punch) and sort my head out. I’m a need-my-own-time type. (Even mid-dinner sometimes? Can any of you relate?) Some other more casual at-home breaks: I also like to read this book before bed. It helps me sort out happiness and staying present and gratitude! And this lady-power podcast has my heart. Have you listened to it yet?

In the food world: I need to make pizza again soon. Namely HEART-shaped, right? And I love love love banana pudding. I wanna make Cindy’s remix of it. Maybe with bourbon?

In the beauty world: I am getting this major urge to chop my hair off again. I’m trying to hang tough, but this summer it’ll probably happen. I mean this is so cute! And! I just ordered this cleanser. Can’t wait!

Anyhow, I’ll be back later this week or next week AT LEAST with a Galentine’s cocktail. Get ready!

Peep me on Insta for daily fun!

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Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Deep dish quiche. That’s what we’re talking about here. It’s like we’re just hangin’ in Chicago eating quiche type quiche.

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

And let me just tell ya this. Plz use instant polenta. Nobody wants to lose those 10 minutes whisking when it can be already in the oven, ya dig?

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Also, this quiche is my favorite and I kinda want to make it again as soon as it’s gone. I also want to make a for real pizza in this polenta crust. Or even make this same quiche again, but with green chills and refried beans! What do ya think?

P.S. I’d recommend using goat milk or sheep’s milk feta. It really changes things! Not to be a cheese diva!

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Sweet Potato Feta Quiche with a Polenta Crust (makes one 9-inch quiche)
Recipe adapted from The Bojon Gourmet via this post

Ingredients:

polenta crust –

  • 2 1/2 cups water
  • 1/2 t kosher salt
  • 1 cup polenta (or yellow corn grits)
  • 1 T unsalted butter
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 large egg

filling –

  • 1-2 large sweet potato or 4 small sweet potatoes
  • 1 T olive oil
  • 3/4 cup feta
  • salt and pepper
  • scant 1/4 cup grated parmesan, plus more for sprinkling
  • 1/2 cup Greek Yogurt
  • 1 large egg
  • 1/2 cup milk
  • salt and pepper

Directions:

  1. Preheat your oven to 400F. Make the crust. Grease a 8-9 inch cake pan. Set aside.
  2. Bring water to a boil with salt. Add the polenta in a steady stream, whisking constantly. Lower the heat to medium-low and cook, stirring constantly, until the polenta is very thick, about 10 minutes. (OR if using quick cooking just whisk it into the hot water and it’ll thicken immediately.) Remove from heat and stir in the butter, 1/2 cup parmesan, salt, pepper and egg. Transfer to the greased pan, and spread with a spatula. Smooth out the center and smooth the polenta up the sides for a crust.
  3. Toss the sliced sweet potato with olive oil, salt and pepper. Place on a foil lined baking sheet. Roast  and bake the crust at the same time for 20-30 minutes or until the sweet potato is roasted and the crust is dry. (The potatoes will probably take closer to 40 minutes.)
  4. Sprinkle crust with parmesan, feta and sweet potato. Whisk together the Greek yogurt, egg, milk, salt, and pepper. Pour over the potatoes and cheese. Sprinkle with some more cheese, salt and pepper. Bake for about 40-45 minutes or until the custard is set and a knife inserted in the center comes out clean. Allow to cool for at least 30 minutes. Serve! Store leftovers in the fridge for up to 3 days.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-Living // take a megabite

Keeping things rainbow-y up on insta these days.

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Months of Megabites (2015)

by Megan on January 14, 2016

Months of Megabites (2015) // take a megabite

2015 was full of vegan stuff, boozy things, ice cream and popsicles. Sounds juuuust about right. Peep my favorites from each month below. And you guys are my favorites! Every year.

Vegan Blood Orange Quickbread // Vegan Roasted Pepper Cornbread
Vegan Cookie Dough Fudgesicles // Vegan Chocolate Chunk Cookies with Strawberries
Vegan Cinnamon Rolls // Vegan Grilled Veggie Pizza
Sour Cherry Fro-Yo Ice Pops // Roasted Beet & Feta Biscuits
Vegan Brownies // Bourbon Gingersnap Ice Cream
Matcha Rice Krispy Treats // Bourbon Egg Nog Milkshake

P.S. I’m sorting out what my goal is for the blog this year. I feel creatively burnt out a bit lately. (You too?) Maybe it has to do with January and winter and general sleepiness and burrito-ing and wine and the need for hibernation and my aversion to going on the computer once I get home from work. SO! I’m sorting it out and the Valentine’s Brunch is coming and my Insta is always full of weird! And things are happening and I’m feeling better this year than last year so we’re already on a good path. Tell me tho, how are you?

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Chocolate Swiss Roll (Turnin’ 31!)

by Megan on December 31, 2015

Chocolate Swiss Roll // take a megabite

My mom and I whipped up this cake the night before my birthday. We decorated a slice with candles and  sprinkles in the morning and all sampled it. (My mom is down with dessert for breakfast always. She’s an inspiration!)

Birthday Livin' // take a megabite

And just like that, I’m 31. While so much is great, things can still feel weird right?! Let’s all try to accept our lives for what’s up. Because so much is beautiful and I can rest at ease that I am pretty good at salads, and have a pup who I love and lady friends who make me a better person every day!

And here’s my birthday in a list: honey toast, Supino pizza, mani (inspired by this one), nap, lotsa cocktails, lamb ragu, a horse sweater and more. It was a fun day, but I can’t wait for January 1st! Let’s get this year over with, right?!

Oh! This cake is really good! I wanna make it again and again to practice rollin’. My mom is the  one who rolled this one. She has more cake confidence than I do.

Chocolate Swiss Roll // take a megabite

Chocolate Swiss Roll
Recipe from Betty Crocker

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa
  • 1 t baking powder
  • 1/4 t salt
  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 t vanilla
  • whipped cream or swiss meringue buttercream (recipe below)

Directions:

  1. Heat oven to 375F. Line a jelly roll pan with parchment paper or aluminum foil and spray with cooking spray. In a medium bowl whisk together the dry ingredients (flour, cocoa, baking powder and salt).
  2. In a large bowl beat the eggs for about 5 minutes. Gradually beat in sugar. On a low speed beat in water and vanilla. Gradually add dry ingredients. Pour into prepared pan. Bake for 12-15 minutes.
  3. Loosen cake, invert onto a clean powdered sugar covered tea towel. Carefully remove foil/parchment. While hot, roll cake and towel from narrow end. Cool on a wire rack.
  4. Unroll cake, remove towel, spread with swiss meringue buttercream ( or whipped cream). Roll back up, chill and slice.

Swiss Meringue Buttercream
Recipe + tips from Whisk-Kid

Ingredients:

  • 5 large egg whites
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 t vanilla

Directions:

  1. Whisk the egg whites and sugar together in the bowl of your stand mixer or another bowl that’s heat proof. Place bowl over a pot of simmering water (double-boiler style) and whisk constantly until sugar is dissolved. It takes about 5 minutes. You can test whether the sugar is dissolved by sticking your finger in the mixture and seeing if it’s grainy or not. When it’s no longer grainy remove from the double boiler.
  2. Beat on high speed using your stand mixer or an electric hand mixer for 10-15 minutes, or until the egg white mixture has turned into meringue and has increased in volume and is marshmallowy and glossy. The bottom of the bowl should be room temperature by this time.
  3. At this point start adding the butter, 1 tablespoon at a time. Waiting until the butter is incorporated before adding more. If it helps, count to 15 between adding the butter.
  4. Once all the butter is added keep whipping until nice and smooth and fabulous, only a couple minutes more. Add the vanilla and mix until combined. If it gets curdled-looking, just keep whipping and it’ll smooth out. If it gets too runny, refrigerate for about 15 minutes and then keep whipping.

Yay! Click HERE for a printable pdf of the recipe above.

insta-living // take a megabite

Life has looked like this lately but with lots of naps and stuff too.

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Boozy Eggnog Milkshake w/ Maker’s 46

by Megan on December 8, 2015

Boozy Eggnog Milkshake // take a megabite

Things that make me happy: Elliot, brunch, NAPS, metallic shoes, pink Christmas trees, silver Christmas trees, mini Christmas trees and boozy milkshakes.

So when Maker’s Mark contacted me and was all “Hey girl, want to make an eggnog cocktail with fancy bourbon?!” I responded with a super profesh-ish, “Hell yeah.” Or something like that.

Boozy Egg Nog Milkshake // take a megabite

When I think of eggnog, I think of it kinda as drinking an ice cream base. Which is weird of me, but maybe strangely accurate? So, to me, the natural progression was to spike a milkshake and drink it before 3pm when the light was right. And so I did, and it just know that I love it. It’s delish! Spiced af and glorious. (Whoa.)

Annnnyway! This recipe is in a contest! So vote for it if you think it deserves yo love! It’ll be up on Maker’s Mark Instagram just dying for you to like and comment. So do it up! Thanks so much! I love you as much as I love this milkshake!

Boozy Egg Nog Milkshake // take a megabite

Boozy Eggnog Milkshake (serves 1)
Recipe for the #GetCozyCocktail contest

Ingredients:

  • 3 scoops Eggnog-esque ice cream (recipe below)
  • 1.5 oz. Maker’s 46 Bourbon (or more if you want!)
  • 1/4 cup eggnog or whole milk
  • whipped cream, to top
  • cinnamon and nutmeg sprankles

Directions:

  1. Blend! Top with whipped cream and spices. Chug it or share with a friend!

Eggnog-esque Ice Cream (makes a hefty pint)

Ingredients:

  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz (3 T) cream cheese or goat cheese, softened
  • 1/4 t fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup dark brown sugar sugar
  • 2 T light corn syrup
  • 1 heaping t freshly grated nutmeg
  • 1/2 t ground cinnamon
  • 1 vanilla bean

Directions:

  1. Mix about 2 T of the whole milk with the cornstarch in a small bowl to make a smooth slurry. In a large bowl whisk the cream cheese (or goat cheese) and salt together until smooth.
  2. Combine the remaining milk, cream, brown sugar, spices, vanilla bean (scraped + pod)  and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil for one minute, or until thickened slightly.
  3. Pour over the cream cheese mixture and whisk until smooth.  Cover with plastic wrap and allow to steep in the fridge for 4-12 hours.
  4. Strain mixture through a fine mesh strainer. Dispose of vanilla bean pod. Churn according to your ice cream maker’s manufacturer’s instructions.

Yay! Click HERE for a printable pdf of the recipe above.

Boozy Eggnog Milkshake // take a megabite

Full Disclosure: Maker’s Mark gave me a #GetCozy care package full of booze, lil mugs and even ear muffs for the booze in exchange for getting cozy with it cocktail style. Thanks for supporting the brands that help make this blog possible! Because you see, I really love this drink! And I’d make you one if you came over.

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Let’s go to Grand Rapids!

by Megan on December 1, 2015

Let's Go To Grand Rapids // take a megabite

A couple weekends ago, I went to Grand Rapids thanks to ExperienceGr and The Lemon Bowl (who organized this adventure weekend).

Let's Go To Grand Rapids // take a megabite

We started off a boozy weekend with happy hour and beer and wine and champagne at the Food and Wine festival and finished off the night with a Founder’s brewery tour! Can you believe all those cans of All Day IPA?!

Let's Go To Grand Rapids // take a megabite

We got up bright and early to get breakfast. I had that lil wrap. It had a black bean/quinoa patty in it?! I loved it. I totally want to incorporate that into a recipe soon. And lunch was this big huge salad at Wolfgang Puck’s Kitchen restaurant. It was DEEEElish.

Let's Go To Grand Rapids // take a megabite

We made pasta in the afternoon. I had NO idea it was that simple! Just 1/2 cup flour + 1 egg and POW, pasta. I was a pasta pair with Jocelyn from Grandbaby Cakes. (She’s a dream, did you know!?)

Let's Go To Grand Rapids // take a megabite

We had dinner at Grove where the gnocchi was served with duck (!) and the butterscotch pudding stole the show. I kinda think next time I’ll probably opt for the butterscotch pudding entree. I gazed at cinnamon rolls, bought chocolates and chatted with these ladies until late into the night.

I had so much fun with Maggie of Smashed Peas and Carrots, and Monique from Ambitious kitchen too! I’m so glad we all got to meet and hang out all weekend. Now I know who to hang with when I’m in the Chicago area next time, too! Until next time, Grand Rapids!

Let's Go To Grand Rapids // take a megabite

Below is a little list of links in case you pop into the city and are looking to stay somewhere nice and want to eat lots of good food.

STAY //
Amway Grand Plaza Hotel – (Where the view is CUTE.)

EAT + DRINK //
San Chez Bistro | The Kitchen by Wolfgang Puck | Founders Brewing Co. | Food & Wine Festival | Grove

NEXT TIME //

Madcap Coffee | Reserve

SHOP //
Downtown Market (buy cute jars, bread, smoothies and more!)

PASTA MAKING //
The Local Epicurean (or BUYING pasta)

P.S. Check out more travel posts below:
Portland, Kentucky, New Orleans, ClevelandSan Francisco 1,
San Francisco 2PittsburghNew YorkFlorida

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Matcha Rice Krispie Treats

by Megan on November 19, 2015

Matcha Rice Krispie Treats // take a megabite

Here are some random facts: the other night I dropped some zucchini while couch dinner-ing and never found it. I’m ok with nachos burning my tongue if they’re good enough. Rosé motivates me to clean, so my apartment is REALLY clean right now. And two dudes at work took one bite of these and threw them in the trash because they evidently don’t like matcha? I obvz unfriended them on all forms of social media immediately. (JK JK JK JK)

Matcha Rice Krispie Treats // take a megabite

Anyhow, my bffffffffs liked these a ton! I even brought them out for drinks with me even though the door said “no outside food”, but THIS outside food is allowed, I think. I should’ve brought more since they were wasted on work peeps! Ah well, they’re dreamy I’d say.

Matcha Rice Krispie Treats // take a megabite

Matcha Rice Krispie Treats

Ingredients:

  • 3 T butter10 oz. marshmallows
  • 6 cups crispy rice cereal
  • 3 T matcha green tea powder
  • 1 vanilla bean
  • white chocolate
  • sprankles

Directions:

  1. In a large pot melt the butter. Add marshmallows and stir over medium heat until melted. Add matcha and vanilla bean, mix until combined. Add cereal and stir until coated. Transfer to a greased 9 x 13 inch pan. Pat until even. Set aside at room temp for an hour then slice.
  2. Melt white chocolate! Dunk slices of rice krispie treats in and sprinkle with sprinkles.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Megabite couch dinners are in full effect.

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Lunch with Wolfgang Puck

by Megan on November 12, 2015

Lunch with Wolfgang Puck // take a megabite

Last week I was e-mailed to see if I’d want to hang with Wolfgang Puck over lunch at his restaurant, Steak at the MGM Grand Casino. How unreal, right?! I RSVP-ed with a “Hell yes” and started getting excited. On Thursday, Nicole (of Dula Notes) sent me a text and she was invited too! Best news ever. We had the best time.

Lunch with Wolfgang Puck // take a megabite

When we arrived, we met Wolfgang and he invited us into the kitchen to drink wine and see how everything was prepped for our lunch together. I hung out at the salad station where this stacked dream was made. I was excited to see that the vinaigrette that was made was super similar to my go-to! Champagne vinegar forever! AND cheese sampling happened for real.

Lunch with Wolfgang Puck // take a megabite

This was the part when Wolfgang (Whoa, first-name-basis up in here.) was saying to just add pesto to anything to make it tasty. He knows what’s up.

Lunch with Wolfgang Puck // take a megabite

That fresh pasta was paired with pesto, lobster and flash-fried tomatoes. The whole frying thing was just so they could be peeled super easily. I took seconds of this, believe it!

Lunch with Wolfgang Puck // take a megabite

I feel like I relate to this smiling photo of him so much! Putting that dreamy chimichurri on meat-y goodness would have you feeling happy too! Especially if you tasted it. I also liked how it was not pureed to death. Fresh like whoa.

Lunch with Wolfgang Puck // take a megabite

Meat errywhere. Wolfgang liked to say that photos of food should be SUPER up close. You don’t argue with that dude. He approved of this photo. You can see it riiiiight here.

Lunch with Wolfgang Puck // take a megabite

The dessert was a dreamy soufflé sitch served with a strawberry sauce of my dreams. I want to make it for breakfast, lunch and dinner. I was trying to type the name in my phone and it autocorrected to cloud cab… I’ll get back to you about it.

Check out Nicole’s post HERE!

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South X Saints // Sunday Supper

by Megan on October 29, 2015

South x Saints Sunday Supper // take a megabite

I popped into Atlanta over the weekend because I needed fried chicken. Erika’s fried chicken to be exact! You see, my girl’s been hosting South X Saints dinners every month. I knew in my heart that I had to make it to one, so over the weekend, we Sunday Suppered.

(Did you know we met in Florida a couple years ago?! We bonded over weird food and late night spaghetti with Cindy.)

South x Saints Sunday Supper // take a megabite

I painted my nails with glitter nail polish in the airport, napped on the plane and landed in Atlanta. After a quick freshening up sitch, I headed to the Garner Girls space. These twin ladeez make pickles and have a lovely space with a barn door and a blue wall. Peep dat above.

South x Saints Sunday Supper // take a megabite

We started with some cocktails and appetizers. My favorites were a tie between the gumbo (forgot to get a photo, but I ate 3-4…), and these little cornbread pickle pimento stackers (technical term). I’d like to try my hand at making them!

South x Saints Sunday Supper // take a megabite

The cocktails were a gin, grapefruit and champagne punch as well as bourbon with apple cider. Real talk, I’m not normally a gin or bourbon girl, and this night I was both, so there ya go! And now I feel like I can gin and bourbon with the best of them! Or the decent of them! Or the when-served-with-fried-chicken-them.

All 17 guests of us got these BIG servings of mac and cheese. I just want to say that I ALMOST finished mine, but I def ate 3 biscuits and dessert and wine.

South x Saints Sunday Supper // take a megabite

So the moral of the story! This dinner was bomb and I had the best time and I can’t wait to vacay with Erika in the future!

P.S. Check out Erika’s blog here AND South X Saints Supper Club here! If you’re in the Atlanta area, get on it! And if you’re from Detroit, let’s go together! XOXO

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