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)


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


  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!


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.


Pumpkin Cinnamon Rolls (revisited)

by Megan on October 6, 2014

Pumpkin Cinnamon Rolls // take a megabite

I spent the weekend catching up on New Girl and couch napping. I ate breakfast for lunch and started a cinnamon roll diet. I thought about whether I have things in common with Tina Turner, walked around my favorite antique store for zen reasons, and then capped the weekend off with sushi and beers. But now it’s the work-week, and it’s ok because I’ve got these cinnamon rolls to see me through.

Pumpkin Cinnamon Rolls // take a megabite

I left a small pan of them unglazed and warmed them in the oven for 10 minutes this morning and you’d think they were freshly baked, for real. I’d recommend going that route, if I were you. Makes an average weekday morning ever-so-dreamy.

More pumpkin business: pizza dough, crepes, cream pie, waffles, sandwich bread.

Pumpkin Cinnamon Rolls // take a megabite

Pumpkin Cinnamon Rolls + Brown Sugar Glaze
Recipe from The Kitchn; revisited from here


dough –

  • 1/4 cup really warm tap water
  • 1 package active dry yeast
  • 1 cup milk
  • 1/2 cup (1 stick) butter
  • 1/2 cup sugar
  • 1 (15-oz.) can pumpkin puree
  • 1 1/2 t kosher salt
  • 5 1/2 cups all-purpose flour

filling –

  • 1/2 cup (1 stick) butter
  • 1 cup packed brown sugar
  • 2 t cinnamon
  • 1/2 t ginger
  • 1/2 t nutmeg

brown sugar glaze –

  • 1/4 cup (1/2 stick) butter
  • 1/2 cup milk
  • 1 cup brown sugar
  • pinch salt
  • 2 1/2 cups powdered sugar


  1. Make the dough. Proof yeast in warm water for about 5 minutes, or until foamy.
  2. Meanwhile, warm the milk and butter in a small saucepan on the stove until the butter is melted. Combine this with sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved and it doesn’t feel grainy when the spoon is pressed against the bottom of the bowl. Let the milk mixture cool until it’s warm, NOT HOT. Then stir in the yeast and pumpkin. Add the salt and five cups of flour all at once, stirring until all the flour has been absorbed. The dough will be sticky, but should come together in a shaggy mass.
  3. Cover the dough with plastic wrap and set aside in a warm place to rise for 1-3 hours or until double in size. OR refrigerate it over night.
  4. Right away or the next morning: shape the rolls, sprinkle your work surface with flour and dump the dough on top. Pat down into a rough rectangle and then using a floured rolling pin, roll it into a larger rectangle that’s about 1/2 inch thick, longer than it is wide. If the dough gets sticky, sprinkle additional flour on the surface, your hands and the rolling pin.
  5. Make the filling. Melt the butter in a small saucepan. Pour over brown sugar, cinnamon, ginger and nutmeg in a small bowl. When combined, spread over the rectangle of dough leaving an inch of bare dough at the top of the rectangle. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.
  6. Spray the bottom of two 9×13 inch pans with cooking spray, or two 9-inch cake pans, or two heart shaped cake pans and one bread pan, or a combination. Cut the cylinder into individual rolls about 1-1/2 inch thick. Place them into your baking dish so they have a little bit of wiggle room on all sides to rise. Cover with a clean towel to rise about 30 minutes, for already warm dough and 1 hour for dough that’s been refrigerated.
  7. Preheat your oven to 375°F. Bake rolls for 20-25 minutes, until they start to look toasted around the edges rotating the pans halfway through baking.
  8. Make the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and stir in powdered sugar. It’ll be a thick, but pourable glaze.
  9. Let the baked rolls cool for about five minutes before generously drizzling with the glaze. Use up all the glaze, because it’s so dreamy and tasty. Eat them immediately! OR leave them un-glazed and reheat them in the oven for 10 minutes, then top with glaze.

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

Insta-Living // take a megabite

Cinnamon Rollin’ with my homies // Infused Vodka // Cake


Pumpkin Beer Waffles

by Megan on September 29, 2014

Pumpkin Beer Waffles // take a megabite

I don’t know when I stopped eating cereal… I think my mornings have gotten cut short in the breakfast department. The truth is, I’d rather have waffles anyway. And so I figured I should Sunday brunch it waffle-style and freeze a bunch for mornings during the week. Then I can toast them, cut them, dunk them, and eat them as casually as I would cereal, or a granola bar, or a yogurt parfait situation. I’m just trying to make waffles casual, ya know? Let’s make waffles like your every day denim, ok?

Pumpkin Beer Waffles // take a megabite

Oh! And I figured I should sundae it up waffle-style because the truth is my mom always says waffles need ice cream, and she knows a thing or four. So I ate that sundae down there for breakfast and a cookie for lunch. Just a weekend diet, ya know? (Yesterday I had nachos for dinner and fro-yo for second dinner. Let’s just yolo our way through the weekend, ok? And yolo is over, right? Whoops.)

Pumpkin Beer Waffles // take a megabite

Pumpkin Beer Waffles (makes plenty)
Recipe from Hungry Girl Por Vida


  • 5 T brown butter, cooled slightly
  • 1 1/2 t vanilla
  • 1/2 cup pure pumpkin puree
  • 2 large eggs, beaten
  • 1 cup beer
  • 2 1/4 cups all-purpose flour
  • 1 t salt
  • 4 t baking powder
  • 1 1/4 t baking soda
  • 2 T brown sugar
  • 1 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t grated nutmeg


  1. Make brown butter by melting butter in a saucepan over medium heat until brown in color and caramelized, but not burnt. Allow to cool slightly. Whisk in vanilla, pumpkin, eggs, and beer.
  2. In a large bowl whisk together the dry ingredients. Add wet ingredients and stir until mixed.
  3. Meanwhile heat your waffle iron and spray with cooking spray. Place a baking sheet in the oven and heat your oven to 200F. Cook the waffles according to the manufacturers instructions. As you make the waffles place them in the warm oven.
  4. Serve with cinnamon ice cream or maple syrup.

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

Insta-living // take a megabite

Favorites // The Barrel Brothers’ Street Band
Elliot! // Cutest bathroom


Nutella Stuffed Brown Butter Chocolate Chip Cookies // take a megabite

Because my freezer is forever stocked, grandma-style, with pizza dough, waffles, and (now) cookies. Because I paint pumpkins, real-quick, after work and before dinner. Because I sometimes pick beers over runs and granola bars over lunch and sleeping in over timeliness. Because I want to pack my favorite books in my work bag, just-in-case, and because I slept better in California than anywhere it seems, and because I feel more like myself now than I have in a bit. Because I can sit down and relax now. Because my appetite is BACK. Because things are fine and I have cookies and the dishes are clean and Elliot is alright.

Nutella Stuffed Brown Butter Chocolate Chip Cookies // take a megabite

Because I just have to make every single chocolate chip cookie recipe I stumble upon. It’s a thing. An edible thing that I’m completely cool with. Because I printed this recipe with no regard for trees and was generous with the salt with no regard for the sea. Because I think they’re a dream and I think you’re a babe. Because there’s this part of me that wants to take these places in my bag to give to stylish grandmas and kids that dance better than me at weddings. It’s just the truth. But don’t worry, I won’t be that cookie creep passing these out to strangers in line at the grocery store. Instead I’ll give you one for dinner and I’ll eat one for lunch, and I’ll freeze the rest for later this week.

Nutella Stuffed Brown Butter Chocolate Chip Cookies // take a megabite

Nutella Stuffed Brown Butter Chocolate Chip Cookies
Recipe from The Tummy Train (makes 1-2 dozen depending on how huge you make them)


  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 t vanilla extract
  • 1 T plain Greek yogurt
  • 2 1/4 cups all-purpose flour
  • 1 1/4 t baking soda
  • 1/4 t kosher salt
  • 2 cups semi-sweet chocolate chips
  • 1 jar of Nutella
  • coarse sea salt for sprinkling


  1. Make brown butter by melting butter in a saucepan over medium heat. It’ll begin to foam. Whisk constantly! As soon as the butter has turned brown and gives off a nutty aroma, remove from heat and transfer to a large mixing bowl.
  2. Add sugars and beat until combined. Add egg and yolk. Mix in vanilla and yogurt. Scrape the bowl then add dry ingredients: flour, baking soda, and salt. Slowly mix in the chocolate chips. Cover bowl and chill in the fridge for 2 hours or overnight.
  3. Scoop about 14+ teaspoons of Nutella onto a parchment lined baking sheet. Pop in the freezer for 3o minutes. Remove cookie dough from the fridge and preheat your oven to 350F. Remove the Nutella from the freezer. Scoop golf-ball sized balls of dough. Flatten. Top with a frozen round of Nutella. Cover with dough. Roll into a ball. Sprinkle with sea salt and place on a parchment-lined baking sheet. Bake for 11-13 minutes or until set and dreamy. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
  4. Put Nutella back in the freezer between batches. Continue with all the dough. Enjoy!

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

Insta-living // take a megabite

More cheese, please. It’s cooled off, so Elliot’s upped his accessory game.
Fall-style ice cream and apples by the bushel.


Cinnamon Ice Cream

by Megan on September 18, 2014

Cinnamon Ice Cream // take a megabite

What’s been up, guys? Here’s some stuff that’s been going on. (Warning: this stuff is REAL crazy.) So, my mom bought me a mum plant. It was only a week before I realized it was missing! And by missing, I mean it blew off the porch and had dried out to a tumbleweed. (Sorry, mom!) I’m the worst at plants. AND then, I might’ve made Lemon Lentil Soup for a casual Monday dinner and forgot dill AND a potato like a real soup amateur. Without dill, that soup’s a snooze-fest. BUT despite my terrible plant care and my lack of grocery list skills, I know a thing or two about dessert on a weekday, maybe.

Cinnamon Ice Cream // take a megabite

And I know that this ice cream tastes like cinnamon like whoa. It tastes like a dream topping a mini Crumb Apple Pie for two. So do yourself and your bf a favor and make this ice cream, and then make mini pies, and then serve it up after lentil soup on a Monday while drinking a bunch of beers.

Cinnamon Ice Cream // take a megabite

Cinnamon Ice Cream (makes a hefty pint)
Recipe adapted from this one


  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz (3 T) cream cheese, softened
  • 1/4 t fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 T light corn syrup
  • 10 cinnamon sticks, broken up
  • 1 vanilla bean


  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 and salt together until smooth.
  2. Combine the remaining milk, cream, sugar, 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. Add the broken up cinnamon sticks and vanilla bean, with the seeds scraped into the mixture and the pod. Stir everything together. 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 and cinnamon sticks. Churn according to your ice cream maker’s manufacture’s instructions.

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

Insta-living // take a megabite

Salads! Ramen! Googly pumpkin! Elliot!


Let’s go to Cleveland!

by Megan on September 9, 2014

Let's Go to Cleveland! // take a megabite

Last weekend my friend Katie and I drove off to Cleveland to eat ice cream, sip beers, do cartwheels on grassy knolls, have real talk, wear shortie-shorts, and see my boyfriend’s band play. We fit a lot of eating and fun into this overnighter.

Let's Go to Cleveland! // take a megabite

Below is a little list of links in case you pop into the city and are looking for stuff to do/eat. Thanks to my girl Jessica for all the awesome food/fun recommendations!

Jeni’s Splendid Ice Creams | West Side Market | Noodle Cat | Momocho* | The Happy Dog**

John Krautner***


*Momocho has some serious guacamole. My favorite was the goat cheese, of course, but I loved all of them!
** Sip a peanut butter cup beer, will ya? For REAL.
***If you’re local pop out to see them play at PJ’s Lager House on October 27!
**** It was pretty fancy, I’d say. But what’s up with cable TV? Where’t the crime dramas at?

P.S. Check out more travel posts below:

San Francisco 1San Francisco 2PittsburghNew YorkFlorida, Chicago


Pie Sundae Social for Betty Crocker

by Megan on September 4, 2014

Pie Sundae Social // take a megabite

Hey guys, let’s host dessert parties every weekend for the rest of summer, ok? Ice cream dinners, and á la mode weeks. I want my Thursdays to be like my sundaes, ya know? So check out this little party I did for Betty Crocker, if you want. Set up a table with pie crust options, fillings, and toppings. Set out your favorite ice cream cups and mis-matched spoons. Get crazy and put oreo in the lemon curd, serve crumble with pecan, but mostly just live it up. If you have leftovers pack them into containers and send them home with your friends.

Pie Sundae Social // take a megabite

Check out all seven of my [serving suggestion] sundaes below:

Lemon Meringue Pie Sundae // take a megabite

Lemon meringue is my favorite, for real.

Apple Pie Sundae // take a megabite

Tastes like apple pie dreams.

French Silk Pie Sundae // take a  megabite

This ice cream flavor is coming up on the blog real soon.

Pumpkin Pie Sundae // take a megabite

Easy breezy, pumpkin for your Thanksgiving-livin’.

Pecan Pie Sundae // take a megabite

For your downstairs neighbor or grandpa.

Banana Cream Pie Sundae // take a megabite

Because pudding and ice cream are BFF.

Berry Pie Sundae // take a megabite

Winner of best looking’ sundae on a Thursday.

Pie Sundae Social // take a megabite

For the full post, sundae components, and recipes visit Betty Crocker HERE.


Let’s Toast to Sunday Dinner!

by Megan on September 2, 2014

Dinner with Stella Artois // take a megabite

Sunday dinner was a big deal growing up. After church you eat a full meal. Main dish! Sides! Dessert! No nonsense. Even now my grandma will ask, “But who do you eat Sunday dinner with?!” And I usually tell her that my Sundays are normally full of brunch, bike rides, and rarely a big sit-down lunch with family in church clothes followed by dessert, coffee, and naps. This last Sunday was different though. I made a big lasagna full of veggies and served it with a salad, my mom’s crescent rolls, cheese, olives, and some Stella Artois.

Dinner with Stella Artois // take a megabite

The lasagna my mom made growing up was of the meaty variety, and while this is vegetarian, it still has the same home-y quality that you can only get where cheesy noodles are involved. And making these crescent rolls sure brought it together! You see, they only get baked up on holidays or special Sundays. Despite their once-in-awhile-ness, they’re actually quite simple! (Don’t bother telling your dinner guests though.) No-kneading necessary. The dough rises in the fridge over night and you roll them out in the morning. I bet your boyfriend, grandma, best friend, brother, will love them. They’re a flaky dream!

[click to continue…]


Strawberry Moscow Mules

by Megan on August 25, 2014

Strawberry Moscow Mules // take a megabite

This drink is my favorite. I kinda won’t shut up about it. Sorry, guys. But mostly once you make it you’ll probably want to shout it from the rooftops too. And if you don’t have a rooftop, then maybe from the top of your picnic table like the neighbor dog that barks incessantly and sounds like he swallowed a speaker and then is barking through it somehow. It is really the un-cutest especially at 2am, however this drink is cute always.

Strawberry Infused Vokda // take a megabite

Oh, and hey, you might want to be sure and measure out the vodka for in this cocktail. Just sayin’. You see, they’re so fruity and tasty that you might end up drinking several and the next thing you know you’re quoting Shakira lyrics to strangers or agreeing to do tequila shots or you might over explain how to make ice cream to someone you barely know. Not that I know anything about this… Just don’t say I didn’t warn you.


Strawberry Moscow Mules (servings vary)


  • vodka
  • strawberries
  • ginger beer
  • lime
  • mint


  1. Follow your heart. Wash and quarter strawberries. Submerge in vodka overnight. Strain and transfer to a  pretty bottle. Make Moscow mules by combining a couple ounces strawberry vodka with ginger beer over ice. Serve with mint and lime.

Sorry guys! No pdf for this one. It’s just too easy. That coo?

Strawberry Moscow Mules // take a megabite

Put it all out on a little bar. Serve it up to all your favorites!