Holidaze w Bruegger’s Bagels

by Megan on December 11, 2017

It can be overwhelming to decorate for the holidays. But ya know what helps? Carb-loading. I recommend arming yourself with friends, Cranberry Orange Bruegger’s Bagels, Cranberry Orange Mimosas and all the cookie and craft supplies.

Add sprinkles to your bagel! Top it with a cookie! Yolo the hell out of this month. Not to be typical, you see, but rather to make it through. It’s a pressure-y time of year, so let’s lay off and go easy on ourselves. Only have time to make 4 pom-poms? I bet they’re really cute. Wanna eat a bagel, nap, then eat another? Live your life.

Do yourself a favor and get your bagels catered while you’re at it! And OMG, the Cranberry Orange bagels are available for a limited time so to grab them while you can. Hurry!

Full disclosure:

I was paid by Bruegger’s Bagels to promote their product. But don’t let that make you feel weird. My love for turning bagels as holiday motivation is real. Thanks for supporting the sponsors that help me keep doing what I love.

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Pumpkin Bagel Bread Pudding

by Megan on September 27, 2017

My favorite thing about bread pudding is that it’s SO DELICIOUS. My second favorite thing about bread pudding is that it’s basically French toast. My third favorite thing about it is that it can be made with bagels, and Bruegger’s Bagels recently launched their super-tasty pumpkin bagels just in time for fall, and this bread pudding is so happy about it!

(Favorite thing number three is something I just recently learned with this recipe. I have Bruegger’s and baked French toast to thank. If I’m honest, this probably was made with less than 6 bagels because Elliot and I sampled so many while we were letting them dry out to absorb milky sweet custard.)

I baked these bagel nuggets in my favorite big enamel casserole dish, but I wouldn’t put it past ya to bake them in individual cups. (Even tho it looks cute scooped and garnished after! See below.)

This tastes perfectly pumpkin-y spiced. It’s like breakfast pumpkin pie or a bread sundae (in a good way!) or the perfect fall-time porch dessert. What’s cool about it is that it’s assembled the night before! And the caramel can be made early too! So pop this in the fridge and then cook it while dinner’s being eaten. The guests AND THE WORLD will be so happy that you thought ahead like a real Ina.

Pumpkin Bagel Bread Pudding w Caramel Sauce

bread pudding:

  • 6 Bruegger’s pumpkin spice bagels
  • 1 1/2 cups fat-free (skim) milk
  • 1 1/2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 1/4 cup canned unseasoned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla
  • 3 large eggs, beaten

caramel sauce:

  • 1 cup sugar
  • 2 T light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 t kosher salt
  • 1/4 cup sour cream
  1. Cut bagels into bite-size cubes; place on tray. Cover with clean dish towel to dry out a bit. (A few hours-overnight)
  2. While bagel cubes are drying out, in 2-quart saucepan, heat both milks, cream, 1/2 cup granulated sugar, the cinnamon, vanilla and pumpkin puree for 5 minutes or until warm throughout, stirring constantly. Beat eggs into mixture.
  3. Dunk bagel cubes into milk-egg mixture; place in greased  casserole dish. Repeat with all of the bagel pieces. Pour with remaining milk to cover the mixture (Or most of it, you don’t wanna drown the bagels.) Cover unbaked bread pudding; refrigerate at least 4 hours or overnight.
  4. Meanwhile make the caramel sauce. Combine the sugar and corn syrup with water in a medium saucepan, stirring carefully as to not splash the side of the pan. Cook over high heat until a kitchen thermometer reads 350 degrees F or until the mixture is a dark amber in color, 6-8 minutes. Remove from heat, and slowly add the cream, and then the fleur de sel. Whisk in the sour cream and set aside to cool. Transfer to a jar and chill until time to serve bread pudding. Re-warm for easy drizzling.
  5. Heat oven to 350°F. Remove pudding from refrigerator; uncover. Bake 30 to 35 minutes. Remove from oven; serve warm with caramel sauce and whipped cream if you want! Sprinkle with cinnamon, if you’re feeling it!

Full disclosure:

I was paid by Bruegger’s Bagels to promote their product. But don’t let that make you feel weird. My love for turning bagels into bread pudding is real. Thanks for supporting the sponsors that I get to help me keep doing what I love.

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Grilled Pizza Bagels

by Megan on August 31, 2017

Summer isn’t over. And you better believe, I’m living my life that way! I dyed my hair pink, I’m going to pool parties, I’m going on long walks, I’m grilling pizza bagels. And I’m gonna tell you how to do it.

(Specifically the bagel part.)

First, you gotta head to http://bit.ly/2v3vEoy and then visit your local Bruegger’s for their Labor Day steal of a deal of $3 off their Big Bagel Bundle. Arm yourself with bagels and pizza toppings, and definitely friends.

If you wanna top ur pizzas with veggies or pineapple, grill them first! I tossed the small button mushrooms with olive oil, salt and pepper and set it on foil on a 375F grill for about 15 minutes until the mushrooms were tender. I grilled pineapple right on the grates! Prep the toppings and maybe let your friends top their bagel the way they want. Def try to keep an Everything bagel for yourself. Or on second thought, maybe only offer Everything bagels?

It only takes about 10 minutes for the cheese to get super bubbly on a 375F grill. Just eat it like a cookie in your backyard. If pieces fall on the ground I bet there’s a dog at your party to help ya out.

So do yourself a favor and grill up pizza bagels because you know what they say… when pizza is on a bagel you can eat pizza anytime. <3

Full disclosure:

I was paid by Bruegger’s Bagels to promote their product. But don’t let that make you feel weird. My love for turning bagels into pizza is old news. Thanks for supporting the sponsors that I get to help me keep doing what I love.

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Blueberry Cream Cheese Coffee Cake

by Megan on July 6, 2017

I’m in love with the color of the cream cheese layer. It’s a purple-y dream! And it’s a double blueberry sitch. Creamy and dreamy Bruegger’s Blueberry cream cheese PLUS fresh blueberries cooked with sugar. Honestly, it’s everything summer would want you to eat for breakfast.

Wanna know how many dishes I dirtied making this? A bunch. But you gotta know this, I’m the type who will dirty 3 knives and a couple spatulas just trying to slice a cute piece. I’m my mom’s grandma. (She used ever dish too. I bet she had a dishwasher tho…)

Elliot, my lovely babe-ly co-workers and I all sampled this. Everyone loved it! I gotta say that Elliot loves it best tho. He keeps leading me to the kitchen to sample it more.

The bottom is nice and cake-y, the middle is creamy and dreamy, the top is crumb-y and with dat little bit of salt, it’s the perf way to start your day. Each slice is basically a square muffin.

Blueberry Cream Cheese Coffeecake
Inspired by Bruegger’s Blueberry Dream Cheese

Cream Cheese Layer –

Streusel –

  • 1/2 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • pinch of Kosher salt
  • 1/4 cup (2 oz.) cold unsalted butter, cut into pieces

Batter –

  • 5 T unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 t pure vanilla extract
  • 1 3/4 cup all-purpose flour
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 1/2 cups fresh or frozen blueberries

Directions:

  1. Preheat oven to 350ºF and grease a 9-inch square baking dish.
  2. To prepare cream cheese layer: Cook blueberries and sugar together over medium heat until blueberries release juice. Mash and transfer to a bowl. Add cream cheese, egg white, salt and vanilla. Whisk until smooth. Set aside.
  3. To prepare streusel: In a medium bowl, mix together flour, brown sugar and salt. Cut in butter with your pastry blender or fingers until mixture resembles coarse crumbs. Set aside.
  4. To prepare batter: Beat all batter ingredients (except blueberries) in a large bowl with an electric mixer at medium speed. Pour batter into prepared dish. Scatter blueberries on top.
  5. Top with cream cheese layer, then follow up with the streusel mixture. Bake for 1 hour (check at 50 minutes), or until a toothpick inserted in the center comes out clean. Cool cake for 15 minutes in pan on wire rack. Slice and serve with coffee.

Full disclosure:

I was paid by Bruegger’s Bagels to promote their product. But don’t let that make you feel weird. My love for bagels + cream cheese is no joke. Thanks for supporting the sponsors that I get to help me keep doing what I love.

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Greek Chicken Salad Livin’

by Megan on May 15, 2017

I ate those pita chips up there for dinner. Then a few more forkfuls of this chicken salad right out of the jar! It’s really good. The kind you’re so excited to eat that you end up standing up in the kitchen dunking crackers in it. The kind you pack for lunch to share with your boyf. The kind you recommend over that weird deli biz every time.

There’s no mayo up in here. The creamy base is made up of Bruegger’s Cucumber Dill cream Cheese (yum!), Greek yogurt, a big squeeze of lemon and a lil bit of olive oil for smooth whisking. I marinated the chicken in lemon juice/salt/pepper/olive oil, but this biz would be even easier if you buy cooked chicken, but honestly it’s a breeze regardless.

Greek Chicken Salad
Servings vary, ok?

Ingredients:

  • 2 cooked chicken breasts, cubed (bite size/ ½ inch!
  • 1/4 cup Bruegger’sCucumber Dill Cream Cheese
  • 1/4 cup plain Greek yogurt
  • juice of 1 small lemon, about 2 T
  • 1-2 T olive oil
  • ½ cup chopped cherry tomatoes + more for garnish
  • ¼ cup choppd kalamata olives + more for garnish
  • 1/8 diced cup banana peppers + more for garnish
  • ½ cup cucumber + more for garnish
  • pita chips, to serve

Directions:

  1. Whisk together the cream cheese, yogurt, lemon juice and olive oil. Stir in the remaining ingredients (leaving some each veggie for garnish), except for the pita chips, obvz.  Serve on pita chips w additional veggies on top. Or serve on greens tossed lightly with lemon juice and olive oil. Maybe even serve on toast with avocado! Live a little, eat it right out of the jar.

pink petals // chilaquiles brunch // pup laundry // blush tree

Full disclosure:

I was paid by Bruegger’s Bagels to promote their product. But don’t let that make you feel weird. My love for bagels + cream cheese is no joke. Thanks for supporting the sponsors that I get to help me keep doing what I love.

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Bruegger’s Bagels Fo Lyfe

by Megan on April 24, 2017

Bruegger’s Bagel’s got a make-over and it’s looking real cute. Loving the subway tile behind all the bagel flavors!

Very into the menu too. Love me a  leafy green breakfast sandwich. (Wanna meet up this week before work for one?!)

Whoa. Sriracha egg-wich?! Count me in.

Love this bagel diagram! Not only is it cute, but f’real tho. Let’s all eat real sincere bagels that are true to themselves.

And what about this psychedelic coffee cake?! They were giving out free samples. I’m all about that cinnamon swirl.

Some further info they are proud of:

  • Their coffee is from Rainforest Alliance certified farms!
  • You can def get espresso dranks.
  • These photos were taken at the Bloomfield Hills Location!

Full disclosure:

I was paid by Bruegger’s Bagels to promote their product. But don’t let that make you feel weird. My love for bagels is ride or die. Thanks for supporting the sponsors that I get to help me keep doing what I love.

 

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Makers Mark Hot Tea Toddy // take a megabite

Next time you’re snowed in, ya might wanna make sure you have these ingredients on hand. It’s the perfect pre-nap/post-brunch drink. Or! You could even bring the ingredients to ur next party! Then you can tell everyone you’re bringing a hottie to the party, which we all know is what ya want (and I want) to do.

Blackberry Maple Hottie Toddy (serves 1)

Directions:

  1. Stir together the syrup, whiskey and ginger liquor in a mug. Top off with tea and a squeeze of an orange. Sip!

Blackberry Infused Maple Syrup

Ingredients:

  • 1/4 cup blackberries
  • 1/4 cup real maple syrup

Directions:

  1. In a small saucepan warm the berries and syrup over medium heat for 5 minutes. Gently mash berries. Remove from heat.

Processed with VSCO with f2 preset

Full Disclosure: Maker’s Mark gave me a #MakeItTeaLicious care package full of booze, lil mugs etc. 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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Lemon Sprankle Shortbread

by Megan on December 4, 2016

Lemon Sprankle Shortbread Cookies // take a megabite

Recipe adapted from dis one.

OMG. You guys, these cookies are so cute and tasty. The truth is the idea stemmed from wanting to make lemon poppy seed cookies shaped like a dog because Elliot had fleas recently. Thought the vet would think it was funny. Ended not having any poppy seeds and I always have sprinkles, so here you are! Going to a cookie exchange? Need 3 dozen cookies? Make these tiny. Everyone loves a teeny cookie! Everyone also loves a cookie with eye balls. IDK! Just know they’re tasty, easy and well, if you want one I have some for ya to try before ya commit.

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Chobani Meze Dipping All Weekend

by Megan on July 3, 2016

Chobani Meze Dips are da bomb.

Last weekend, I went to NYC and stayed in SOHO and sipped beers on the rooftop of my hotel. This last minute trip was like the universe giving me a present that I could dunk into savory yogurt.

Chobani Meze Dips are da bomb.

On the way I saw cute clouds that I’d dip grilled veggies in. Care bear af, right?

Chobani Meze Dips are da bomb.

Hung out at the #ChobaniMeze Home where the food was cute and so tasty. See that mango lassi with yogurt in it!? See that cute strawberry rhubarb sitch with the best matcha cake crumbs?!

Chobani Meze Dips are da bomb.

I just wanna grill all the veggies to dunk in this Meze Dip for the 4th of July. I’d recommend you do that too! So easy, and fun, and dips can totally be a meal. Just eat a bunch of it!

Chobani Meze Dips are da bomb.

oh! And at the NYC event, I sipped white sangria too. And sat outside on a dream patio. Ate so many grilled carrots and chatted with bomb women.

Chobani Meze Dips are da bomb.

The Meze Home was a dream. You could just walk by a mint plant and grab a sprig to pop in your cocktail. It’s really a dream way to live.

Chobani Meze Dips are da bomb.

And can you believe this edible wall?! You can just grab some produce off the wall and snack on it. SNACK ATTACK decor, ya’ll.

NYC IS FOR ME.

I miss you already, New York. You were the long distance boyf I needed right when I needed ya! Thanks, Chobani! The trip was a dream, and those Meze Dips tho.

Full disclosure: While this trip was sponsored by Chobani all the opinions above are my own. I wanna dip errything in these dips.

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Pasta Salad Three Ways

by Megan on May 4, 2016

Barilla Pasta Salad x 3 // takeamegabite

I am really into pasta, would maybe even say I have a passion for it. I’ve been known to get a mac and cheese for one together and bake it for the time frame it takes me to run 3 miles. POW. Anyhow, while it’s super tasty with tons of cheese, hopes, dreams and sauce on top, it also can be part of a healthy meal or even a solid lunch idea.

So that’s part of what Passion for Pasta is all about — being passionate about pasta and passionate about eating it, cooking with it, making it, shaping it, sharing it and preparing it. Sharing your passions with others, ya know? Bringing a lunch to a friend at work, even! And all the while keeping in mind that not all carbs are created equal. Here are a few recipes that help me express my passion for pasta.

Farfalle Pasta Salad with Smoked Salmon and Yogurt

Barilla Pasta Salad x 3 // takeamegabite

I love farfalle pasta. AKA, bowtie. AKA, super-cute. It pairs like a dream with some smoked salmon, plain yogurt, capers, tomato, egg and fried onions. Kinda reminds me of the breakfast remix to a cute bagel-wich.

Barilla Pasta Salad x 3 // takeamegabite

Barilla Pasta Salad x 3 // takeamegabite

Italian Pasta Salad with Balsamic Vinegar

I might name my next pet Macaroni. Or daughter, even. Look at these curly guys. They must do yoga, ya think? And maybe I’ll name my son Al Dente after the perf way to cook pasta. (AKA, slightly firm.)

Barilla Pasta Salad x 3 // takeamegabite

Toss them in a jar with crispy prosciutto, basil, tomatoes, balsamic vinegar and bebe mozzarella balls. Your work frenz will probably pay for your pedicure if you bring them this.

Barilla Pasta Salad x 3 // takeamegabite

Barilla Pasta Salad x 3 // takeamegabite

Asian Pasta Salad with Seaweed

I like to think of Orzo as the confetti of pasta.

Barilla Pasta Salad x 3 // takeamegabite

Boil it up and make this Asian-inspired salad jar. Shrimp, edamame, seaweed salad and soy sauce. Pow. Lunch was saved again! And, real talk, isn’t it fun that pasta dishes can be put together with ingredients you have on hand? Pantry pasta is what’s up.

Barilla Pasta Salad x 3 // takeamegabite

Barilla Pasta Salad x 3 // takeamegabite

Find all three recipes on Passion for Pasta! Check things out on social with #PassionForPasta, too, while you’re at it!

Full Disclosure: I partnered with Passion for Pasta to make these salads! They supplied the cute pasta and recipes, and I supplied the confetti and gold flatware. While this was a partnership, all the opinions above are my own.

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