Whole Wheat Chocolate Chip Cookies // take a megabite

Thursdays are my day. You see, I took them off work indefinitely to get my other stuff done. I’ve got important things to do today. For example, I put make-up on today fully intending to nap in it. I’m also going to clean up the stuff that’s strewn and do the dishes and make a serious Thanksgiving grocery list.

Whole Wheat Chocolate Chip Cookies // take a megabite

The best part is that these days normally start with coffee and splitting a donut and a egg/potato pastry with the coolest fella I know. And normally they involve fun lunch dates. Today my car is in the shop though so I’m hibernating. I’m going to make weird food with whatever I have in the fridge or pantry. I’m going to cuddle Elliot and paint my nails yellow.

I’m also going to make more cookies. Maybe even these guys AGAIN since there’s one left and shortly there will be none left. You see, these are soft and chewy and oat-y in a good way. I think they are SERIOUSLY DELISH. So, thanks Jessica for having mad cookie skills and a heart of gold to boot.

Whole Wheat Chocolate Chip Cookies // take a megabite

Seriously Delish Whole Wheat Chocolate Chip Cookies
Recipe adapted* from How Sweet Eats via Seriously Delish (obvz!)

Ingredients:

  • 8 T (1 stick) unsalted butter, softened
  • 1/2 cup loosely packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 t vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/3 cup white whole wheat flour
  • 1/3 cup oat flour
  • 1 t baking soda
  • 1/4 t kosher salt
  • 1 cup semi-sweet chocolate chips
  • flakey sea salt for sprankling

* I used a combo of whole wheat and whole wheat pastry flour.

Directions:

  1. Preheat your oven to 350F. Line two baking sheets with parchment paper.
  2. Beat the butter on medium speed until fluffy and creamy. Add both sugars and beat on high speed until fluffy, 3-4 minutes. Add the egg, yolk, and vanilla. Scrape down the sides. Add the flours, baking soda, and salt. When almost combined add the chocolate chips and mix.
  3. Scoop 2 tablespoon-sized mounds of dough onto the prepared baking sheets. Sprinkle with salt. Bake for 10-12 minutes or until set around the edges and golden. Cool on a baking sheet.

Note: I chilled the dough overnight for casual day-baking, so mine turned out a bit taller than Jessica’s. If you chill it like I did, flatten the mounds slightly before baking.

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

Insta-livin // take a megabite

Winter is HERE and I’m sipping’ it // I’m a messy crafter, sorry co-workers.
Glow away, dude. It’s party time. // Margarita dates and spooky movies.

{ 5 comments }

Braided Cinnamon Bread

by Megan on November 16, 2014

Braided Cinnamon Bread // take a megabite

I’ve been wanting to swirly-twirl braid up some cinnamon rolls for awhile. It’s way easier than fish-tail braiding hair. I mean, I assume so since I didn’t have to watch a youtube tutorial in order to get this dough swirled, twirled, and ready to head out on the town… That is, if “head out” means riding on a rainbow potholder on the floor of your car and “the town” is your boyfriend’s house.

Braided Cinnamon Bread // take a megabite

I’d recommend baking this up the morning you’re going to eat it. It was totally good reheated the next day (for about 10 minutes in a 350F oven), but I PROMISE with all the honesty in my heart that this is a best-right-out-of-the-oven type deal. But don’t worry. I bet you could chill this overnight and bake it up in the AM with some casual “oh this old bread” flair.

P.S. Serve it up with frosting! Try to save it to eat WITH coffee, but if you can’t help but eat your whole half pre-sip, I’m not judgin’. That’s my move. I mean, if I wake up for longer than 5 minutes in the night my stomach growls, so…

TIP: No youtube tutorial needed, but I’d recommend checking out Joy’s post for step-by-step photos of how to braid dat bread… I was too eager to shoot da steps.

Braided Cinnamon Bread // take a megabite

Braided Cinnamon Bread (makes 1 big or 2 small loaves, serves 4 f’real)
Recipe adapted from Joy the Baker

Ingredients:

dough –

  • 2 1/4 t active dry yeast
  • 1 T granulated sugar
  • 3/4 cup whole milk, warm but not hot
  • 1 large egg yolk
  • 2 1/4 cups all-purpose flour
  • 1/2 t kosher salt
  • 2 T unsalted butter, softened

filling –

  • 1/4 cup unsalted butter, melted
  • 1/4 cup dark brown sugar
  • 3 t cinnamon
  • 1 vanilla bean, scraped

top it –

  • 1 egg + 1 t water whisked together
  • swedish pearl sugar or granulated
  • simple vanilla buttercream (recipe below)

Directions:

  1. In a 2-cup measuring cup whisk the yeast with sugar and milk. Set aside for 5 minutes so the yeast can froth it up. Whisk in the egg yolk.
  2. In a large bowl, or the bowl of a stand mixer, stir together the flour and salt. Mix in the softened butter until incorporated. Add the milk mixture and knead with the dough hook (or by hand) until smooth, soft, damp, and not too sticky. Place in a  greased bowl, turning once to coat. Set aside to rise for an hour or until doubled in size.
  3. Preheat the oven to 375F. Grease one 10-inch cast-iron skillet (or 9-inch cake pan) or two 6 inch cake pans/iron skillets. If making two small loaves, divide the dough in half. Roll each into a 9×6 inch rectangle (or for a big loaf one 18×12 inch rectangle). Stir together the filling ingredients. spread evenly over each rectangle. Roll up the long side into a jelly roll pinch to connect. with a sharp knife cut each log in half length-wise. Start braiding the two pieces together by carefully lifting the left strand over the right hand. Repeat until braided. Form into a round and connect the two ends. Repeat with both rectangles. Brush each loaf with an egg wash and sprinkle with swedish pearl sugar.
  4. Transfer both loaves to cake pans/skillets. Bake for 20-25 minutes or until deeply golden and set in the center. Server right away with vanilla buttercream.

Simple Vanilla Buttercream

  • 3 cups powdered sugar
  • 3/4 cup of butter, room temperature
  • 1 t vanilla
  • 2-3 T milk

Directions:

  1. Mix butter and powdered sugar until combined. Add vanilla and milk 1 Tablespoon at a time until a thick consistency.
  2. Top cinnamon rolls!

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

Insta-living // take a megabite

Cookbookin’ // Brunchin’ // Bon Bon Bon shoppin’ and eatin’.

P.S. These photos were all taken with my iPhone 6 and edited with the VSCOcam app. Sometimes I keep things casual. Hope you don’t mind!

{ 15 comments }

French Silk Pie Ice Cream

by Megan on November 13, 2014

French Silk Pie Ice Cream // take a megabite

I get these urges. Like I have to squeeze a knee or a shoulder or a hand if a hug just can’t happen in that moment (like if I’m driving or they’re driving). I got an urge at lunch to throw a little rice cluster into a bowl of Ramen (channeling pebble tosses in the Detroit River over the summer). And well, the ramen splashed everywhere. (Ack! Sorry man.) I swear, it’s like I’m a kid sometimes. Why didn’t I realize that’d happen?! I once was tossing something around at lunch in high school and I knocked over a bright beverage all over a girl’s khakis… (I mean, they weren’t the cute kind of khakis, but I mean… what’s my deal?)

French Silk Pie Ice Cream // take a megabite

Speaking of being like a kid, I am crazy about Annie’s Honey Bunnies. I like to eat 4 at a time in a stack. That crunch is what’s up. (I don’t know Annie, but if she’s anything like her grahams we should hang. I just honestly am crazy about these rabbits.) And these lil hun buns are dissolved and blended up in the ice cream base making it the graham-est.

SO! I’ve had the basic idea of this pie ice cream in my phone memo of blog ideas for years. Not as long as I’ve been spilling, splashing, knocking over stuff on people, but for at least 3 years I bet. I attempted it once before and the base wasn’t French Silk enough so I blizzard flavor-ified it.

French Silk Pie Ice Cream // take a megabite

But then I realized that French Silk Pie ice cream should be this: graham cracker ice cream (because it’s my go-to crust), actual French Silk pie filling (it freezes super cool-like! Not rock solid, totes fluffy, dreamy), with Oreos crumbled inside (as a nod to another crust option). So I feel like this ice cream might be my favorite one to ever exist in my home. I probably should share it at work or something real soon because I think about it a lot, and even ate it first thing this morning (I mean, I couldn’t waste that supermodel cone, right?) So if you love ice cream (and if you don’t, who are you!?) then make this f’real. I promise it’s not very tricky. The components are no biggie, and oh so good, delish, and dreamy.

French Silk Pie Ice Cream // take a megabite

French Silk Pie Ice Cream (about 1 1/2 quarts)
Base adapted from Jeni’s Splendid Ice Cream Desserts, Pie from my childhood

Ingredients:

graham cracker ice cream –

  • 2 2/3 cups whole milk
  • 1 T + 2 t cornstarch
  • 2 oz (4 T) cream cheese, softened
  • pinch kosher salt
  • 1 1/2 cups heavy cream
  • 3/4 cups sugar
  • 1/4 cup light corn syrup
  • 1 cup roughly broken graham crackers*

French silk pie filling –

  • 3/4 cup (1 1/2 sticks) butter, softened to room temperature
  • 1 cup sugar
  • 2 oz. unsweetened chocolate, melted and cooled slightly
  • 3 large eggs
  • 1 T vanilla

Mix-ins –

  • a few handfuls broken Oreo cookies

*Preferably Annie’s Honey Bunnies. Listen, they’re really good. Totally not sponsored. Totally ate them as a dinner appetizer and a breakfast snack. These days were back-t0-back.

Directions:

  1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a medium bowl, mix the cream cheese and salt together with a spatula.
  2. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a boil over medium high heat and boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. bring the mixture back to a boil over medium high heat and cook, whisking until thickened, about 1 minute. Remove from heat.
  3. Whisk the hot mixture into the cream cheese mixture. Stir in the broken graham crackers. Allow the mixture to steep for about 3 minutes or until the crackers dissolve. At this point beat with an electric mixer or puree with an immersion blender. Force the mixture through a fine mesh strainer into a clean bowl. Whisk to cool a bit. Cover with plastic wrap and place in the fridge to chill for 5 hours or until cooled completely.
  4. Meanwhile make the French silk pie filling. Using a stand mixer fitted with the whisk attachment cream the butter. Slowly add sugar and whip until smooth. Blend in chocolate until mixed evenly. Add eggs, 1 at a time, beating 5 minutes after each; this is a must! (Skimping on the time will have runny results. It may induce tears.) Add vanilla and mix until combined, scraping the sides. Place mixture in the fridge until time to churn the ice cream.
  5. Churn graham cracker ice cream in your ice cream maker according to the manufacturer’s directions. Layer in storage containers with French silk pie filling and Oreos. Cover with plastic wrap and seal with an airtight lid. Freeze until firm, at least 4 hours.

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

Insta-LIving // take a megabite

A cookie present made my day! // Mocha lady date.
Novelty toppers // This ice cream, guys!

{ 21 comments }

World Peace Cookies

by Megan on November 11, 2014

World Peace Cookies // take a megabite

It’s November, and in my heart it was just summer. Because you see I learned a lot over the last few months. Like if you swim in a pool and don’t have time to wash your hair before work, bright lipstick will totes distract from the flipped out Dr. Seuss hairdo (hair-don’t). And did you know you can get a Dairy Queen blizzard in a waffle cone? And it was even more than a few months ago that I tried these cookies. I learned that they really do give you world peace.

World Peace Cookies // take a megabite

You see, Nicole gave a few to me. And luckily I put them in my purse because on our way to dinner we were stopped by a train of doom that stopped for life. SO, in order to maintain world peace, I ate one of these cookies. I was mad about that train (since I’m pretty hungry most of the time). But honestly, I’m mostly just mad I didn’t make these sooner.

Oh! So these taste like a salted dark chocolate dream. They are crunchy and crispy and they’re Cindy’s fave, soooooo… they’re obvz good. They are even good dunked in Cocoa Pebble Pudding.

World Peace Cookies // take a megabite

World Peace Cookies (makes 16-ish)
Recipe from Baking: From my Home to Yours

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 t baking soda
  • 1 stick + 3 T butter, softened
  • 2/3 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 t fleur de sel or 1/4 t fine sea salt
  • 1 t vanilla extract
  • 5 oz. bittersweet chocolate chopped or a generous 3/4 cup store-bought mini semi-sweet chocolate chips

Directions:

  1. Whisk the flour, cocoa, and baking soda together in a small bowl.
  2. Beat butter on medium speed until soft and creamy. Add both sugars, the salt, and vanilla extract. Beat for 2 minutes more.
  3. Add dry ingredients until mostly mixed in. Work dough as little as possible. Add the chocolate and mix until incorporated.
  4. Turn the dough out onto a clean surface. Gather it together and divide it in half. Working with one half at a a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap logs in plastic wrap and chill in the fridge for at least 3 hours (or up to 3 days).
  5. When ready to bake, preheat oven to 325F. Line two baking sheets with parchment paper. Using a sharp serrated knife that are 1/2 inch thick. Arrange rounds on baking sheet leaving an inch in between. Sprinkle with additional flour de sel. Bake for 12 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack. Bake the other sheet of cookies.

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

Insta-living // take a megabite

Elliot loves snoozin’ // Johnny Noodle King
If there are seasoned waffle fries on a menu
(at a bowling alley) you order them. // Fall is a hottie.

{ 10 comments }

Cocoa Pebble Cereal Milk Pudding

by Megan on November 6, 2014

Cocoa Pebble Cereal Milk Pudding // take a megabite

You see, my mom’s not kidding when she says that I use every dish in the kitchen when I make stuff. I used a ridiculous amount of dishes to get these 4 little pudding cups. I strained it twice. (The malt powder was chunky and dumb, and I should’ve sifted it f’real). BUT! I promise you won’t use as many dishes as I did, and I promise you’ll love this a ton even if you’re a all-the-dishes type like me.

I’m so much more than an all-the-dishes-user, though! … I’m a grocery store back-tracker. A twinkle-toe-dancer (when I take a good bite of something-er). An over-enthusiastic-ice-cream-sundae-decider. A split-second-tattoo-deal-getter. An excessive-nap-taker. An over-order-er (when I’m hungry and at a new place). A puppy-chaser-downer. A mineral-water-chugger. A nail polish-hoarder. A lipstick-collector.

Cocoa Pebble Cereal Milk Pudding // take a megabite

So go ahead! Take a bite and reminisce about how you’d chug that Cocoa Pebble cereal milk as a kid (or tween or teen or adult) and think about how now that bowl tippin’, breakfast slurpin’ situation is all classed up. Just consider this pudding the oh-so-grown-up way to enjoy that chocolatey dream moment, ok?

Cocoa Pebble Cereal Milk Pudding // take a megabite

Cocoa Pebble Cereal Milk Pudding (makes 3-4 servings)
Recipe adapted from this guy

Ingredients:

cereal milk –

  • 2 cups whole milk
  • 2 1/2 cups Cocoa Pebbles

pudding –

  • 1 1/2 cups cereal milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 3 T cornstarch
  • pinch kosher salt
  • 2 large egg yolks
  • 2 T unsalted butter
  • 1 t vanilla extract
  • 1/2 cup chocolate chips
  • 1 1/2 T malted milk powder
  • whipped cream + cocoa pebbles crumbs, to serve

Directions:

  1. Make cereal milk by soaking cereal in whole milk. Cover with plastic wrap and set aside at room temperature for one hour. Strain and chill.
  2. Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in the cereal milk, cream, and egg yolks.
  3. Whisk constantly, cook over medium-high heat until mixture thickens (magic!) and is bubbling, 8-12 minutes. Reduce heat to medium-low and cook, whisking 1 minute.
  4. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter, vanilla chocolate chips, and malted milk powder until combined.
  5. Divide between cups. Cover and chill. Serve with whipped cream and cocoa pebbles.

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

Insta-living // take a megabite

Hot Air Balloon Tattoo of Doom // Single-Lady Cornbread Pizza
Treat Yo Self // Pudding is Important

{ 14 comments }

Beet Peetza (Beetza)

by Megan on November 4, 2014

Beetza // take a megabite

I’ve been napping at inopportune times. Well, I guess they’re kinda opportune. (Is this even grammar?) I napped mid-blog post. I napped post-cookie, pre-tattoo washing in mismatched socks, with Elliot wedged between me and the back of the couch. I think it has to do with this whole daylight being saved thing, hibernation, and also just that somehow I’ve gotten really good at sleeping. I’d be a fool not to pursue something I’m good at, right? I’d hate to quit while I’m ahead!

Beetza // take a megabite

About these pizza photos: After the prosciutto I topped it with olives and mo beets because 3x the beets is what you want.

But enough about napping and olives and my socks. Jessica from How Sweet It Is is having a BABY. And she’s got mad style, and loves all things pink (like me!), and is downright sweet, cool, hip, and we’re all up on Pinterest together repinning all of each other’s sequin this and glitter that like total BFF. I hope I get to meet her in real life and dat baby when the time comes. So this pizza is me saying: CONGRATS, JESSICA! OMG! You da bomb, and I’m so excited about things! Yay babies! Yay, you!

Beetza // take a megabite

Roasted Beet Pizza
Recipe adapted from Baking Illustrated

Ingredients:

beet dough fo sho –

  • 1 small beet, roasted
  • 1/2 cup warm water
  • 1 envelope yeast (rapid rise or active dry)
  • pinch of sugar
  • 1 1/4 cups water at room temperature
  • 2 T extra virgin olive oil + 2 T for beets and pepper
  • 4 cups bread flour, plus more for dusting
  • 1 1/2 t salt

beet goat cheese pesto –

  • 1 small beet, roasted
  • 5.5 oz. goat cheese

toppings –

  • beets, roasted
  • mozzarella
  • roasted red pepper
  • crispy prosciutto
  • kalamata olives

Directions:

  1. Drizzle 3-4 beets with olive oil and wrap in foil. Place on a baking sheet in a 450F oven for 40-60 minutes, or until softened when poked with a fork.
  2. Measure warm water into a 2-cup measuring cup. Sprinkle with yeast and sugar. Stir to mix and then set aside until foamy, about 5 minutes. Puree the beet with 1/2 cup water.
  3. Add the beet water, remaining cup of temperature water, and oil and stir to combine.
  4. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. (Or stir together with a wooden spoon and some muscle and pour on the counter to knead.) Briefly combine the dry ingredients and low speed. Slowly add the liquid ingredients continuing to mix until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, and put into a large greased bowl, turning once to coat. Cover with plastic wrap and allow it to rise until double in size, about 1 1/2 – 2 hours.
  5. Meanwhile, puree a small beet with the goat cheese and set aside.
  6. Place your pizza stone in the oven and heat the oven to 500° for 30 minutes. Place a boing sheet in the oven and roast a red pepper by rubbing it with olive oil and roasting for 20-40 minutes, rotating until charred. When cooled remove the skin, seeds, and stem. Chop to top the pizza. Crisp up prosciutto in a hot cast iron skillet, chop to top the pizza.
  7. Divide the dough into two equal pieces. Freeze half in a gallon freezer bag, or make two pizzas right way.
  8. Form the pizza by using your fingertips to stretch the dough into a circle., flattening the middle and pushing the dough out toward the edges to make the crust. Get your pizza toppings out and have them ready.
  9. Carefully remove the pizza stone from the oven and sprinkle it with corn meal. Place the dough round on the stone. Top with goat cheese and beet pesto, mozzarella, red pepper, olives, and beets. Place back in the oven for 8-10 minutes or until the entire pizza lifts when an edge is lifted with a spatula. Remove from the oven and slide onto a cutting board. Allow to rest for 5 minutes before slicing. Repeat if making two pizzas.

Yay! Click HERE to find a pdf of the recipes above.

Check out everyone else who contributed after the jump!

[click to continue…]

{ 53 comments }

Whole Wheat Cinnamon Rolls // take a megabite

Eat 5 cinnamon rolls, drink 4 cups of coffee, take 3 naps, buy 2 more pairs of coated leggings for Beyonce-style napping/living, and have 1 sweater that you wear every single day. And now we just have 5 weekdays, 4 new pink vintage glasses, 3 runs, 2 concerts, and one burrito a day. Because you see it just takes 1 night (for the dough to rise), 1 morning (to casually roll these out), 1 person (who’s my favorite) to say they love cinnamon rolls for me to make them at least once a month.

So anyhow, these guys are wheat-y and I’m into it. They get baked up in melted butter and brown sugar so when you flip them over the new top is crispy sugary goodness. And since frosting is a necessary accessory, brown butter icing happens for topping these.

Whole Wheat Cinnamon Rolls // take a megabite

Whole Wheat Cinnamon Rolls with Brown Butter Icing
Recipe adapted from my mom’s no-knead recipe

Ingredients:

proof that yeast –

  • 1/4 cup warm water
  • 1/2 t sugar
  • 1/2 pkg. active dry yeast

dough f’sho –

  • 1/4 cup sugar
  • 1/2 t salt
  • 1/4 cup (1/2 stick) butter (cold is fine)
  • 1/2 cup boiling water + 1/2 cup cold water
  • 1 egg, beaten
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour

brown sugar crust –

  • 3 T butter
  • 3 T brown sugar

roll up in it –

  • 1/4 cup ( 1/2 stick) butter, softened
  • 1/2 cup brown sugar, but more like a couple handfuls
  • generous amount of cinnamon

Directions:

  1. In a small bowl, proof the yeast. Whisk together 1/4 cup warm water, 1/2 teaspoon of sugar and 1/2 of a active dry yeast in a small bowl. Allow to sit for 10 minutes, until all puffy and bubbly. Now we have proof that yeast is working.
  2. In a large bowl stir together 1/4 cup sugar, 1/2 t salt, 1/2 a stick of butter, 1/2 cup boiling water, 1/2 cup cold water and 1 egg. Stir until the butter is mostly melted. Add yeast water, and lastly add 3 1/2 cups of flour. Stir, stir, stir. Cover with plastic wrap and let rise in the fridge for 8 eight hours, or overnight.
  3. Preheat oven to 350F. Place butter in the pan you’re going to bake them in. Melt the butter in the oven. Remove the pan and sprinkle with brown sugar.
  4. Divide dough in half and roll each into a rectangle, and about 1/4 inch thick. Spread evenly with a 2 tablespoons of softened butter using a spatula. Sprinkle generously with cinnamon and top that with a generous amount of brown sugar. Gently pat the brown sugar down into the dough a little. Roll up, slice into twelve equal pieces and divide among the muffin cups. Repeat with other half of dough. Cover with a towel and allow to rise in the pan for 30 minutes.
  5. Bake the rolls for 15-25 minutes, or until set and baked throughout. Allow to cool slightly. Frost.

Brown Butter Icing

  • 3 T butter
  • 1 cup confectioners’ sugar
  • 1/2 t vanilla extract
  • 1-2 T milk

Directions:

  1. Make glaze by melting butter in a small sauce pan over medium heat until 4-5 minutes, or until browned. Pour over confectioners’ sugar in a small bowl. Stir in vanilla and milk  (a teaspoon at a time) until smooth and glazey. Spread over cinnamon rolls.

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

Insta-living // take a megabite

Cupcaking // CharCUTErie // Fall Walk // Bowling

{ 9 comments }

Boozy Chocolate Bourbon Parfaits

by Megan on October 21, 2014

Boozy Chocolate Bourbon Parfaits // take a megabite

Guys. I’m making Thanksgiving dinner this year. (Please leave turkey tips in the comments, f’real.) And I have this thing where I’m all “We need at least 3, maybe 4 desserts.” But the truth is, that’s kinda cray. So this year I’m making 2 desserts. THIS is one of them! Except they’ll be mini-mini, and probably will have whipped cream on top, and maybe chocolate turkeys. (There won’t be any chocolate poultry, I promise.)

Boozy Chocolate Bourbon Cake // take a megabite

Unfortunately, I’m not a whiskey girl or a bourbon girl. I’m not that cool. I can’t drink that stuff on the rocks, or neat, or even messy. You see, once I drank too much of it and well, I can only sample it now and eat it in cake or drink it when masked with other stuff, but I totally appreciate it! And someday I’ll grow up and go down south and be all “when in Kentucky” with some bourbon.

But in the meantime, I’ll eat it in cake, and mousse, and sample yours by the sip, ok?

Boozy Chocolate Bourbon Parfaits // take a megabite

Chocolate Bourbon Cake (makes 1 loaf + a few minis)
Recipe from Nigella Lawson via Alexandra Cooks

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1 2/3 cup dark brown sugar
  • 1 1/3 cup all-purpose flour
  • 1 t baking soda
  • 1 t sea salt (Maldon or Fleur de Sel or 3/4 Kosher)
  • 2 large eggs
  • 1 T vanilla extract
  • 4 oz. bittersweet or semisweet chocolate, melted
  • 2 T bourbon
  • 1 cup freshly brewed coffee

Directions:

  1. Preheat oven to 375F. Spray a 9×5 inch loaf pan with cooking spray and line the long sides with a rectangle of parchment paper. Also line a mini loaf pan or the bottom of 3 4-inch cake pans with parchment rounds.
  2. Cream the butter and sugar together with an electric mixer. Add the eggs and vanilla and beat until combined. Fold in the melted chocolate, stir in the bourbon.
  3. Meanwhile whisk the flour, baking soda, and salt together in a medium bowl. Alternately mix in the flour mixture and coffee until you have a smooth batter. Pour into the lined loaf pan, leaving at least an inch from the top. Pour the remaining batter in prepared smaller pans.
  4. Bake cakes for 30 minutes. Remove smaller cakes from the oven and then turn the oven down to 325F and bake for 15 more minutes. Allow to cool completely. Slice or crumble cakes for layering with mousse.

Boozy Chocolate Bourbon Parfaits // take a megabite

 Layer it up. Live your life.

Chocolate Bourbon Mousse
Recipe from Ginger Bakes

Ingredients:

  • 1/4 cup sugar
  • 1/3 cup bourbon
  • 4 oz. dark chocolate, finely chopped
  • 1 cup heavy whipping cream
  • 2 egg whites

Directions:

  1. In a small saucepan, combine the bourbon and sugar together over medium heat to make a syrup. Bring just to a boil so the sugar dissolves. Remove from heat. Pour over chocolate and stir until melted. Stir in 2 tablespoons of the cream.
  2. With a hand mixer, beat the egg whites until stiff peaks form. Gently fold into the chocolate mixture. In a clean bowl, whip the remaining cream until fluffy and dreamy. Fold into the chocolate-y goodness. Layer with cake crumbles in pretty juice glasses. Chill for 3 hours at least or overnight. Serve with additional whipped cream and chocolate shavings, if you want.

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

Insta-living // take a megabite

Donuts. Breakfast at Rose’s Fine Food.
Toast perm! Nachos forever.

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Vanilla Bean, Brown Sugar, & Cinnamon Swirl Whole Wheat Bread // take a megabite

Here are some weirdo facts for ya. 1. I’m terrible at the dishes. You’d think living my life as a grown-up lady without a dishwasher for over 10 years that I’d have it together, but I don’t. I have to rewash stuff all the time. 2. When there’s a fly in the house I hold Elliot up and he catches it. Every time. He can catch flies, you guys. It’s like the dog skill equivalent to being able to fold a fitted sheet. 3. Lately I’ve had no breakfast food in the house so I’ve been eating tasty egg and potato hand pies and pear cake of my dreams from the coffee shop. And then I’ve been spilling 16 whole ounces of coffee in my car before walking into work.

Vanilla Bean, Brown Sugar, & Cinnamon Swirl Whole Wheat Bread // take a megabite

BUT! I kinda think I need to get some breakfast biz happening in my house for weekdays especially. AND! I’ve been having total toast cravings. You see, I like to make a couple loaves of swirly sweet bread and then slice it all up, freeze it up packaged up by the pair for toasting on the casual. And I had a day off so I baked this stuff up, and now theres at least a week+ of toast breakfasts and coffee mornings in my future. And if I’m lucky, maybe even French toast! So just bake this stuff up! It tastes like a cinnamon roll dream.

Vanilla Bean, Brown Sugar, & Cinnamon Swirl Whole Wheat Bread // take a megabite

Vanilla Bean, Brown Sugar, & Cinnamon Swirl Whole Wheat Bread (makes 2 loaves)

Ingredients:

whole wheat bread –

  • 3 1/2 – 4 cups all-purpose flour
  • 2 1/2 cups whole wheat flour
  • 2 (1/4 oz) packages active dry yeast
  • 1 T salt
  • 1 cup milk
  • 1 cup water
  • 3 T butter
  • 1 egg
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup

cinnamon swirl –

  • 2 T butter, melted
  • 1/2 cup brown sugar
  • seeds from 1 vanilla bean, scraped
  • 1 T ground cinnamon

Directions:

  1. In a large bowl whisk together 1 cup all-purpose flour, all 2 1/2 cups of the wheat flour, yeast and salt. Mix well.
  2. Meanwhile, in a small sauce pan, heat the milk, water, maple syrup/brown sugar and butter until warm, not hot. (about 130 degrees). Add to flour mixture. Add egg and stir until moist.
  3. Add the rest (or most) of the all purpose flour (2 1/2 – 3 cups). When mostly mixed, pour contents onto a lightly floured surface and knead until the dough is compact and all bits are incorporated.
  4. Spray a large bowl with cooking spray and put the dough in, flipping it over so it’s greased on top. Cover with a light towel and allow to rise 1+ hours, or until double in size.
  5. Stir together brown sugar, vanilla bean, and cinnamon. Spray the bottoms and sides of two bread pans (9 x 5 inch), line the bottom with parchment paper and spray with cooking spray. Deflate dough and divide into two equal halves. Pat each half into a 9×15 inch rectangle. Brush each dough rectangle with melted butter and then divide the sugar-y filling between them, rubbing it into the surface. Roll up the short side and pinch the dough seam at the end. Place in prepared bread pans seam-side down. Allow dough to rise in bread pans in a warm place for an hour or until double in size/peaking over the top of the bread pans. About half way through pre-heat your oven to 375 degrees F.
  6. Bake in a preheated 375 degree oven for 35-45 minutes, until the top is nice and dark and sounds hollow when tapped. Remove from the oven and brush the top lightly with butter and allow to cool on a wire rack.

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

Insta-living // take a megabite

Lunch beers // Waffle Fries // Cookies // New Cookbook!

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12 Fall Favorites

by Megan on October 13, 2014

Fall Favs // take a megabite

It’s fall, you guys. Turn the oven up and the heat down!

Below are my current favorite things! A weird mishmash of kitchen things, edibles, and beauty biz.

12 Fall Favorites:

one //
These Salt & Pepper Shakers make me so happy. They were the best surprise! I plan on keeping them on display for my whole life. AND the holes are big enough for kosher salt which I think is just super thoughtful. Looking for cute shakers? These deer ones might need to be yours.

two //
This six-pack of Beer Candles  are perfect for your next party situation. Top a funfetti cake!

three //
This vintage Recipe Book has my heart. It’s a little binder that you can use to organize your own recipe ideas! The pages like the illustrated one shown is an envelope in case you want to organize recipes you cut out of magazines and stuff. I want to take it with me everywhere. This one is similar-ish.

four //
I put my coffee maker in the basement for a hot minute so I had more counter space. The next thing I knew Detroit flooded and so did my coffee maker. I decided to go the French Press route, and well, what would Beyonce do? Get a gold one, probably.

five //
Tiny Pumpkins, you guys. I bought this one for Elliot and he sniffed it and lost interest since he can’t eat it, BUT it’s cute none the less. It’s about the the size of an apple. My mom is also a pumpkin collector, so maybe I got my love for them from her?

six //
I’m crazy about Vintage Dansk Pots. So when I saw this mustard yellow enamel-ware dream, I snatched it right up. I’d like to make soup soon just to see how it looks in such a lovely pot, ya know?

seven //
I found this Pineapple Bowl Set at an estate sale, and have totally served up Funfetti Salad in it, and also salsa for a chips and salsa situation. They’re kinda perfect for all kinds of things!

eight //
Zooey Deschanel wore White Nail Polish a bunch on the last season of New Girl and so I totally painted my nails white thinking it looked totally cool on her. It’s now my favorite shade! I don’t even care that it’s after Memorial Day.

nine //
Barritt’s Ginger Beer is pretty much the cutest. That’s why I started getting it. I need cute ginger beer for Moscow Mules, for real. It turns out I really love it!

ten //
West Elm opened up by me… So I popped in and got some gold flatware! I’m a fool though, and thought I was getting a set of 4, but instead got a single set. Eating mac & cheese feels pretty glamorous with them. Eventually I’ll get a few more sets for guests and hunks.

eleven //
I haven’t worn perfume for years! I’ve been workin’ a scent of Tide laundry detergent, Static Guard, and Pomegranate Deodorant. A real winning combo. Anyhow, my friend Pam at Scout totally helped me figure out what I wanted to smell like, and it’s Gin & Rosewater. Who knew?!

twelve //
Trader Joe’s Pumpkin Ice Cream is just so good. I do like it straight-up, but I personally love to sandwich it between two salted chocolate chunk cookies and pop them in the freezer for surprise dessert.

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