Take a Megabite

The Darkest Chocolate Ice Cream In The World

by Megan on May 16, 2013

It takes me 1 1/2 blocks (driving) to finish a toasted sesame seed bagel with cream cheese. It takes me the opening song of The Wire to finish my cornbread pizza. It takes me the 30 minutes before leaving for dinner to make this ice cream, leaving me just enough time to switch my shoes and put on lipstick.

Do you ever buy the ingredients to make something discovering that you can’t make it until you’re ready. I don’t know what makes one ready, but sometimes it takes me a minute. And I find that I have to read ice cream recipes over and over to feel good about diving in. There are so many small bowls of things, things to heat, remove from heat, and add back to heat. But honestly, this ice cream was a breeze to make! And if the time that it just felt right to make this was in the 30 minutes before leaving for burger dinner, then I have total confidence that you can also make this all willy-nilly like.

Oh! And most importantly, this ice cream is SO GOOD. It tastes like brownie batter, like the center of a truffle, like a chocolate dream. Did you know that when I get frozen yogurt I get a combo of german chocolate, chocolate, and dark chocolate? One spoonful of this wins for chocolate-ness than that fro-yo f’sho could ever muster!

The Darkest Chocolate Ice Cream In The World (makes 1 quart)
Recipe from Jeni’s Splendid Ice Creams at Home

Ingredients:

chocolate syrup -

1/2 cup unsweetened cocoa powder
1/2 cup strong brewed coffee
1/2 cup sugar
1 1/2 oz. bittersweet chocolate (55-70% cacao), finely chopped

ice cream base -

2 cups whole milk
1 T + 1 t cornstarch
1 1/2 oz. (3 T) cream cheese, softened
1/8 t fine sea salt
1 cup heavy cream
1/2 cup sugar
2 T light corn syrup

equipment -

one 1-gallon Ziploc bag
ice cream maker

Directions:

Make chocolate syrup. Combine the cocoa, coffee, and sugar in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil for 30 seconds. Place chopped chocolate in a large bowl. Remove from heat and pour over chopped chocolate. Let stand for 5 minutes. Whisk until smooth. Set aside.
Make ice cream base. Place 2 tablespoons of the whole milk in a small bowl. Slowly add the cornstarch and whisk until combined to make a smooth slurry. Add cream cheese and salt to chocolate syrup and whisk until smooth. Meanwhile fill a large bowl with ice and water.
Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat, stirring with a heatproof spatula, until slightly thickened (about 1 minute). Remove from heat.
Gradually whisk hot milk mixture into the chocolate mixture until smooth. Transfer mixture to a 1-gallon Ziploc bag and submerge sealed bag in the ice bath. Let stand, adding more ice as necessary until cold (about 30 minutes).
Pour into your ice cream maker and freeze according to the manufacturer’s instructions. Once churned, pack ice cream into a storage container, pressing a piece of parchment directly onto the surface. Seal with an airtight lid. Freeze for at least 4 hours.

Yay! Click HERE for a printable pdf right HERE.

This ice cream tastes like brownie batter and the center of a truffle.

{ 9 comments }

Strawberry Rhubarb Vodka

by Megan on May 13, 2013

I took a sip of this on the rocks and it was trouble. Boozie Susan, ya know? The tartness of the rhubarb shines through. But mix this with some club soda, a little bit of vanilla bean and lemon or berries, and you’re set. The perfect spring-time drink. Not too sweet, and not too boozy (tasting).

I let this sit a few days extra. The strawberries turn into zombies and the vodka turns the perfect shade of pink. So let’s drink this on the deck! Let’s toast to sunshine and pie. Strawberries are the sweet to the rhubarb’s tart. It’s a match made in fruity heaven.

Strawberry Rhubarb Infused Vodka
Recipe adapted from this post and this one

Ingredients:

1 1/2 cups strawberries, quartered
1 1/2 cups rhubarb, chopped
375 ml vodka

* Fill the jars with even more fruit! Measurements can be adjusted to be more berry or more rhubarb.

Directions:

Place the strawberries and rhubarb in large jar (or a few small ones) and pour vodka over them. Put a lid on the jar and place in a cool dark place. Leave it in there for 3-5 days, agitating the jar a few times a day.
Pour vodka through a fine mesh strainer (to catch the berries). Store in the fridge until time to serve.

TIP: Scrape half a vanilla bean in the strained vodka and shake it! Chill and serve over ice with soda water. The perfect summer cocktail!

Print a PDF of the recipe above HERE!

This weekend I:

Made ice cream in a rush before dinner. (It’s coming later this week!) Drank this vodka at a birthday party with vanilla bean, lemon, and soda water. Ate prawns for the first time, and loved them! Tried to organize some styling props on my new white shelf!

{ 6 comments }

Black & White Cookie Cake (revisited)

by Megan on May 9, 2013

Because cookies can be cake can be cookies. And did you know there’s lemon in the white side of the frosting? And EVEN some in the chocolate side? It makes the icing taste perfectly complex and like a dream.

This cake sliced WAY prettier the next day. No crumb-y bits happened then. Oh, well. Girl needed cake!

And you know what the best part of this cake is?! You get some black and some white in every single bite. It’s what the cookies want to grow up to be, I bet! I need every bite to have some chocolate, that’s for sure.

P.S. Elliot’s main weekend chore is to guard cooking baked goods.

Black & White Cookie Cake (makes one 6-inch cake*)
Recipe adapted from Perfect Cakes via Food Mahem

Ingredients

1 1/4 cups + 2 T all-purpose flour
1/4 t salt
1/4 t baking soda
1/2 (1 sticks) unsalted butter, softened
1 cups sugar
1 t vanilla extract
2 large eggs
1/2 cup buttermilk
Black & White icing (recipe below)

Directions

Line the bottom of 2 (9 inch) cake pans with buttered parchment paper. Position rack in the middle of oven and preheat to 350 degrees F.
Stir together the flour, baking soda, and salt in a bowl, mixing well.
Place the butter and sugar in a large bowl and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla, then beat in the eggs one at a time, beating well after each addition.
Reduce the speed to low and beat in one-third of the flour mixture, then half the buttermilk, stopping and scraping down the bowl and beater after each addition. Beat in another third of the flour, then the remaining buttermilk, stopping and scraping again. Finally, beat in the remaining flour mixture.
Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.
Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling before icing. Trim the top of each cake layer to flatten. (Save the scraps for a parfait!)
Ice the bottom layer half white and half black and place the top layer on top.
Frost the opposite sides of the top layer white and black so in every bite it’s like an even cakey-er black and white cookie.

*This recipe can easily be doubled to make a 9-inch cake!

I wore the same apron in 2009 when I iced this!

Black & White Icing
Recipe adapted from Epicurious

1 1/2 cups confectioners sugar
1 T light corn syrup
lemon juice from half a lemon
1/4 teaspoon vanilla
2-4 teaspoons water
2 T unsweetened Dutch-process cocoa powder

Directions:

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

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

Let’s eat (buttermilk) cake!

{ 15 comments }

Funfetti Salad

by Megan on May 6, 2013

For the longest time I ate snooze-fest salads. I’d feel disappointed if I had to muster one up for lunch. But I was going about it all wrong! You see, the key to an awesome salad is lots of bright colors and sriracha in the vinaigrette. This salad is rainbow, and puts the fun in funfetti, ya know?

And this can be switched up however you fancy. It’s tasty with spinach, kale, romaine, or arugula. It works with feta, goat cheese, blue cheese, all the cheese! Mix and match veggies. Add roasted beets! Pop in some sunflower seeds. Try out alternative vinegars in the dressing, live yo life!

P.S. I want lipstick the color of radishes and a dress the color of arugula. It’s just how I want to accessorize these days.

Funfetti Salad (serves 2 hungry folks)
Recipe adapted from my fave cobb

for the chicken -

1 chicken breast
juice from 1 lemon
1 clove of garlic, pressed
salt and pepper
1/4 cup olive oil

for the salad -

2 big handfuls of baby arugula or chopped kale
2 hard boiled eggs, chopped
a big handful of sprouts, torn
3/4 cup grape tomatoes, halved
2 small or 1 large shallot, diced
heaping 1/4 cup slivered almonds
1 avocado, peeled and sliced
2 slices prosciutto, crisped on a hot skillet
1/4 cup crumbled feta or blue cheese
4 radishes, sliced thin
2 T capers
salt and pepper
1 (15 oz.) can chickpeas, drained and rinsed
1 T olive oil

Directions:

Marinate the chicken in the juice of a lemon, garlic, salt, pepper, and 1/4 cup olive oil. Set aside for 20-30 minutes. Heat up a grill pan or skillet over medium heat and cook chicken for 5 minutes or so on each side until cooked through.
Meanwhile, heat a skillet nice and hot and crisp up the proscuitto. Once crispy, remove and chop. In the same skillet used for the proscuitto drizzle a tablespoon of olive oil. Reduce heat to medium and add chick peas, salt, and pepper. Cook, tossing now and then until crispy.
Place all of the ingredients in a large bowl. Top with spicy vinaigrette. Using your hands, toss until evenly distributed. Scrape into two bowls and serve!

Vinaigrette ingredients, yo!

Spicy Vinaigrette
Recipe adapted from this post

Ingredients:

2 T olive oil
3 T red wine or champagne vinegar
1 t honey
1/4 t sriracha
1 t grainy mustard
1 garlic clove, pressed

Directions;

Place all of the ingredients in a small jar and shake the hell out of it. Set aside, until time to dress the salad.
Shake some more until the honey has dissolved into the goodness. Season to taste. Dress that salad!

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

Salad for lunch. Salad for dinner.

{ 15 comments }

I went to Pittsburgh!

by Megan on May 2, 2013

I was trying to sort out a weekend getaway, when my friend Katie suggested Pittsburgh. Turns out it’s just a breezy 4-ish hours from Detroit so it’s kinda the perfect spot to venture for a quick trip. Having never been there is reason enough to go, right?

P.S. Katie and her husband Mark started a travel blog. Check it out!

Pittsburgh // take a megabite

The first night consisted of walking to get pre-dinner beers in lobster glasses. A big glass of water might’ve also spilled on me proceeding to shatter on the floor. I like to make an entrance as a spill magnet.

We went to Eleven for dinner where the mood-lighting made it a hang out more about quiet chit-chat than photography. I got the lobster roll because I can’t resist one when it’s on a menu, and my main hang got the burger. I totally should’ve gotten the burger though! The aged white cheddar they top it with makes pretty damn magical. I was crazy about the warm dark chocolate cake with milk chocolate crunch and caramel-chocolate ice cream. Sometimes I just need chocolate on top of chocolate.

Saturday morning we got up bright and early for brunch! When I saw the sign for Peace, Love, & Little Donuts I knew I needed a brunch-etizer. I love that they make the same base donut for every kind and then top them all differently. Such a good idea! I need to go back sometime for the cookie dough donut.

Bar Marco, Pittsburgh // take a megabite

For brunch we popped into Bar Marco where the cocktails are hotties and the staff is hip. I ordered the Croque Madame and loved every bite! The french toast was SUPER good also. I meant to ask them what kind of bread they used since it was the perfect ratio of crumble to softness. And who wouldn’t want ice cream as a part of their meal? That’s why brunch is best!

I love the glasses they serve their cocktails in, too! So dainty. Both drinks were super refreshing and dreamy. I need to get some grapefruits for fancy drinks at home soon, that’s for sure. I want to brunch there again!

After brunch we rented bikes from Golden Triangle Bike Rental. The people working were super nice and gave us tips on the best routes for biking. Pittsburgh has such good bike paths that go right along the water. We rode up to Washington’s Landing for drinks sitting on a deck by the marina at Redfin Blues.

And this is the part of the day where we eat way too much lunch to be comfortable riding bikes for a few more hours. I was hoping to go to Meat & Potatoes for lunch, it turns out they close at 2pm until dinner. (Shucks! Next time.) But luckily, we were nearby Market Square where the restaurants flow like wine!

After perusing our options, we opted for Il Pizzaiolo for my first taste of burrata and way too many carbs. The meal was super delicious though, and sitting on the patio for pizza was just perfect! I’m so glad spring has finally arrived!

We split the Manganaro Panini and the Salsicce pizza. Honestly, we should’ve just gotten one or the other, but I always seem to think that double the amount of food is the right amount. They were both tasty, but the burrata was my favorite!

It’s a good thing that there are plenty of parks to lounge in to take bike breaks. Especially when you have a giant late lunch like we did. At this park two dogs were running free and having so much fun. They even came over to let me meet them and then they hopped up to the fountain to get a drink!

Later on that night we drove over to Shady Side to go to Spoon for dinner. Can I just say that their short rib appetizer was so good! It was like a short rib/french onion soup remix. It was perched on a crouton in onion broth with gruyere on top. I also loved their asparagus two ways with a poached egg. It was the perfect spring appetizer, I think!

We followed up dinner with Oh Yeah! for ice cream and it was tasty and cute! You can pick out your base ice cream and get mix-ins galore. They even have turkey jerky, hopes, dreams, and love as options. It was fun even though a little kid gave me a mean face because he thought I cut in line. I swear I didn’t!

I need more weekend vacations in my life! Sometimes you just need to ride a bike in another town, ya know?

P.S. Thanks to Jessica at How Sweet It Is for restaurant recommendations!

P.P.S. Click HERE for the road trip playlist!

{ 20 comments }

My five favorites (at the moment)

by Megan on April 29, 2013

My current faves in no particular order:

Kate Spade Saturday Wristlet – I got this lovely wristlet as a secret surprise present in the mail from the lovely Heather! It’s quickly becoming my favorite. Can’t get over the black and white stripe combo. (Find more wristlets here.)
Capricorn Necklace – My friend Katie gave me this since we’re BFFs with the same birthday. We’re just two Capricorns who keep it real despite all the monster moons happening.
Essie Under Where? – Cindy was wearing this glow-y purple nail color at brunch a couple weeks ago, and I was crazy about it! I finally found it on Friday!
Mint Envelope Clutch – I’d been eyeing this clutch online for a bit, when I happened upon it in the store for $19.95 with an additional 40% off. I mean, it was meant to be, right?
Farfalle Ring – This ring was a gift from my friend Pam! She just knew I needed a noodle ring in my life. And she was right!

For last year’s five faves post, click HERE!

{ 14 comments }

Let’s make our faves with Silk!

by Megan on April 25, 2013

Silk Soymilk has a whole new taste that I find to be super delightful! It reminds me of slightly sweetened cereal milk, and I’m into it. I love it in my favorite frozen banana, honey, and cinnamon smoothie. Don’t be fooled by this smoothie’s khaki ensemble, it’s subtly sweet frosty goodness.

It’s super good poured over my favorite crispy coconut oil granola. Popping a few berries on top doesn’t hurt either. It’s one speedy, yet tasty breakfast.

[click to continue…]

{ 21 comments }

Honey Whole Wheat English Muffin Bread

by Megan on April 22, 2013

I’ve got breakfast covered for a couple weeks. I’m going to top this tan bread with butter, sea salt, and honey. I’m going to make toasty peanut butter and jelly sandwiches. I’ll put a fried egg on it, no big deal. I’ll probably include this nook and crannied bread for 2 out of 3 meals a day, ya know?

And this bread isn’t knead-y. Stir, pour, set aside to rise, bake. And then your weeks get a bit toastier, and your mornings a bit crunchier. Win win.

Honey Whole Wheat English Muffin Bread (makes 2 loaves)
Recipe adapted from this Allrecipes via this post

Ingredients:

2 cups milk
1/2 cup water
1 T honey
2 (.25 oz) packages active dry yeast
2 cups all-purpose flour
3 1/2 – 4 cups whole wheat flour
1/4 t baking soda
1 t salt
2 T corn meal

Directions:

In a small saucepan, heat milk, water, and honey until very warm, but not hot. Whisk in the yeast and set aside.
Combine the all-purpose flour, baking soda, and salt in a large bowl. Add warm milk mixture and beat well. Stir in enough of the whole wheat flour to make a stiff batter one cup at a time. Divide between two nine by five loaf pans that have been greased and dusted with corn meal. Sprinkle some additional corn meal over the dough. Cover with a light towel and let rise in a warm place for 45 minutes.
Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.

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

We go together like nooks and crannies.

{ 18 comments }

Single Lady Cornbread Pizza

by Megan on April 18, 2013

Sometimes my hunger sneaks up on me and I require dinner on the quick. Sometimes on these nights I’m feeling too lazy to grate cheese. (Who am I!?) That’s where this pizza comes in. The best part, besides it’s tastiness, is that this can be whipped up and ready to eat in under 30 minutes.

There’s just no reason not to make this all will-nilly-like, ya’ know? It’s a breeze to throw together and goodness knows I always have pizza fixin’s in the house. I topped this particular little guy with homemade tomato sauce (freezer-style) asiago cheese (pre-shredded), crumbled goat cheese, baby spinach, and red pepper flakes.

P.S. I also make this quesadilla and this salad all single lady-like. Oh! And this crumble or cobbler for dessert.

Single Lady Cornbread Pizza
Recipe revisited from this post

Ingredients:

1/4 cup corn meal
1/2 cup flour
1 t baking powder
1/4 t salt
1/4 cup water
1 T extra virgin olive oil
2-3 T tomato sauce

toppings of your choice:

cheese – mozzarella, asiago, goat cheese, etc…
pepperoni or prosciutto
baby spinach
red pepper flakes

Directions:

Preheat oven to 350 degrees. Brush an 8 or 9 inch cake pan or cast iron skillet with olive oil.
In a medium bowl, mix dry ingredients (corn meal, flour, baking powder and salt). Stir in water and olive oil, continue to stir until a soft dough forms.
Transfer to prepared cake pan/skillet. Pat down until covering the bottom. Top with tomato sauce, and toppings.
Bake for 12-16 minutes. Using a spatula, transfer to a plate. Eat like you mean it.

Yay! A printable pdf of the recipe above is right HERE.

I’m more likely to eat this dinner on my couch. Just sayin’.

{ 21 comments }

Strawberry, Rhubarb, & Brie Pop Tarts

by Megan on April 15, 2013

The fact that I can find rhubarb is a major spring clue. You see the constant chilly wind and rain that’s been happening in the mitten is making it feel much more like early fall than bike-riding, ice cream-eating, patio beer, weather. But, rhubarb gives me hope. So yesterday, I opened my windows and made these mini pop tarts in an attempt to get spring to hurry up and get here!

If you’re feeling casual, make the pie crust today and do the rest tomorrow! I almost did that for these guys. I mean, I’m finally watching The Wire and it’s making it so easy to lounge instead of bake. Elliot agrees.

So make these little spring pastries! They’re flaky, sweet, and dreamy. And I mean, we go together like strawberries and rhubarb, so it’s just meant to be.

Strawberry, Rhubarb, & Brie Mini Pop Tarts (makes 18)
Recipe from my heart, crust from my fave pie cookbook

Ingredients:

crust -

2 cups flour, plus more for rolling
1 t salt
12 T cold butter, cut into pieces
5-6+ T ice water

filling -

3 T strawberry jam*
3 T diced rhubarb*
3 T brie*

*Use as much as you think you need for each! These amounts worked for me.

egg wash: 1 egg + 1 t water, whisked

icing -

1 cup powdered sugar
6-8 raspberries, smashed through a fine mesh strainer
2-4 t milk
sprinkles, to top

Directions:

Combine flour and salt in a mixing bowl. Cut in butter using a pastry blender or 2 forks until mixture is the consistency of coarse cornmeal or tiny peas. Sprinkle cold water over dry mixture 1 tablespoon at a time, tossing mixture lightly and stirring with a fork. Add water each time to the driest part of mixture. Continue stirring with a fork. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky. Divide dough in half. Pat each half into a disk and wrap in plastic wrap. Chill for an hour.
Preheat your oven to 375F. Line 3 baking sheets with parchment paper (or one and reuse it). Roll out one disk of dough until about 1/8 inch thick. Cut out 2 1/2 inch squares of dough topping half with about 1/2 t jam, a few pieces of rhubarb, and a little bit of brie. Brush the outside edges of the topped squares with the egg wash. Brush the outside edges of another square of dough and top the filled square. Press together with a fork. Brush the tops with more of the egg wash and poke twice with a fork. Bake for 15 minutes or until golden. Repeat with the rest of the dough and filling.
Make icing by whisking the sugar, raspberry juice and milk until slightly thicker than a glaze. Spread over each slightly cooled pop tart. Top with sprinkles.

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