Mum Visit (a recap)

by Megan on May 18, 2015

Mom visit // take a megabite

I hung up decorations in my room so my mom had a party room while I couched it. Elliot made sure it was comfy and fun in there. I gave her some Frank body scrub and we got manicures and brunch and sprinkled confetti on the sidewalk and took Photo Booth pictures and had such a nice time!

Mom visit // take a megabite

So last Friday, I picked her up from the airport and we headed straight to dinner! We split a salad, gobbled up arancini and bruschetta and even split a pizza at Ottava Via (one of Ben and my favorites).

Mom visit // take a megabite

Saturday we got coffee and a snack at Red Hook with my boo and then we popped over to Eastern Market. My mom bought me flowers to plant. (This was the first time there was ever real confidence in my plant-care. I’m kinda the worst at them.) Then we made hibiscuits for shortcakes and bourbon chocolate cake for these parfaits for a lil party I threw Monday evening.

Mom visit // take a megabite

Sunday was Mother’s Day! I made us chai at home before we headed to Gold Cash Gold for brunch. We started off with a lemon bar/cinnamon roll appetizer. My brother got a dreamy burger. My mom and I both got waffles. I opted for the chicken & waffles tho. The chicken was a crispy dream that had a pickle brine. They were all “It’s half of a chicken, so it’s a lot.” “I was all ‘WHOA’ and then I finished it because I’m a real champ.” I’ll split a large pizza with you right now for bonding.

Monday

Monday we ate macarons (cookies & cream, birthday cake and s’mores) for an appetizer and omelets and stuff for brunch at Commonwealth. My mom was pretending to drink my Americano through the window. Can you believe it?! We tried on lots of shirts and purses at Anthropologie after.

P.S. Check out this recap from before, if you want!

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Vegan Cinnamon Rolls

by Megan on May 13, 2015

Vegan Cinnamon Rolls // take a megabite

I made these a couple weeks ago. Since then, I’ve felt good, bad, tired, awake, tipsy, distracted, worried, fine, super happy, super anxious, lucky, weird, cold, hot, fast and slow. I invested in high-waisted pants because what if I died tomorrow?! I’d want to die in cute pants. I put some nail business on my credit card, ate sliders like cookies, drank pink wine, bonded with my mom, bought a “werk it” bracelet, slept to pass the time, and had worrisome dreams where my favorite antique store closed and I cried. So things have been happening! But right now, at this moment, in this second, things are good and great and ok and cool and I can’t wait to get ice cream tonight with Elliotto (since it’s his birthday).

But about these cinnamon rolls. This vegan remix of my mom’s cinnamon rolls is JUST as good as the buttery ones. It’s just as good as the one with real eggs in it. It’s freckled with flax meal and nobody’s mad about it. Make them! Love them! I have total confidence in you being all, “What’s the problem with eating vegan for awhile if you can eat cinnamon rolls, ya know?!”

(I’m not vegan, but I like to eat vegan now and then to get back on track, ya know? And I promise you I won’t eat things that are totes gross, so it’s cool and fine, and hell yeah.)

Vegan Cinnamon Rolls // take a megabite

Vegan Cinnamon Rolls
Recipe adapted from my mum’s recipe

Ingredients:

proof the yeast –

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

dough f’sho –

  • 1/2 cup sugar
  • 1 t salt
  • 1/2 cup coconut oil, melted
  • 1 cup boiling water + 1 cup cold water
  • 2 flax eggs (2 T ground flax meal +4 T water)
  • 7 cups all-purpose flour

roll up in it –

  • 1/4 cup olive oil
  • 1 cup brown sugar
  • generous amount of cinnamon

Directions:

  1. Whisk together 1/2 cup warm water, 1 t of sugar and 1 package of active dry yeast in a small bowl. Allow to sit for 10 minutes, until all puffy and bubbly. Meanwhile in another small bowl whisk the flax meal and water together to make flax eggs.
  2. In a large bowl stir together 1/2 cup sugar, 1 t salt, coconut oil, 1 cup boiling water, 1 cup cold water and flax eggs. Add yeast water, and lastly flour. Stir, stir, stir. Cover with plastic wrap and let rise in the fridge over night, or 8 eight hours.
  3. Prep pans by grease one 9×13″ dish and one 8″ cake pan or a few cake pans.
  4. Place the dough on a LARGE floured surface and roll out (until about 1/4 inch thick). Brush with olive oil. Sprinkle generously with brown sugar and cinnamon. Rub into dough. Roll up, slice with a serrated knife and place in prepared pans. Cover with a towel and allow to rise for 30 minutes.
  5. Meanwhile turn the oven on to 350 degrees F and bake the rolls for 22 – 30 minutes, rotating positions in the oven. Drizzle with glaze (recipe below) while warm. Serve!

Vegan Cinnamon Rolls // take a megabite

This recipe makes this many swirly twirly dreamz.

Almond Milk Glaze

  • 2 cups powdered sugar
  • 1 t vanilla
  • 2-3 T almond milk
  • generous sprinkling of cinnamon
  • pinch of salt

Directions:

  1. Whisk together 1 1/2 cups powdered sugar with vanilla, cinnamon, salt and 1 tablespoon of almond milk. Add more sugar + almond milk until it’s a thick pourable glaze. Pour over warm rolls. Serve!

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

Elliotto turns 10 today!! // take a megabite

Today is Elliot’s 10th birthday! Can you even believe it?!

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Shortbread Three Ways // take a megabite

Because it’s spring, cherry blossoms are blooming, avocados have been on point, naps have been doable, lady friends have been the best, lipstick choices have been nice and dark, daffodils are blooming, the clouds have been real Simpon-y, walks to dinner have been happening, late night hummus is what’s up, sprinkles on everything is real unnecessarily good, fries have been shared, cookies have been baked.

Matcha Shortbread  // take a megabite

So have a shortbread cookie in the morning instead of a coffee! Or with a  coffee.

Strawberry Shortbread  // take a megabite

Maybe some fruit would be nice. Keep your cookies pink, naturally. Or send your boyfriend food messages like you do. (Like I do.)

So beware (in a good way) these cookies are strong in a good way. In a tuff, workin’-out way. In a POW with flavor. In a hell yes way.

Chocolate Shortbread  // take a megabite

Shortbread Cookies (Matcha // Chocolate // Strawberry)
Recipe adapted from Use Real Butter

Ingredients:

for matcha: 1 1/2 T matcha green tea powder
for strawberry: 1/4 cup freeze dried strawberries, pulsed in a food processor
for chocolate: 1/4 cup Dutch process cocoa powder

  • 3/4 cup confectioners’ sugar
  • matcha, strawberry or cocoa powder (see above)
  • 10 T butter, room temperature
  • 1 3/4 cup all-purpose flour
  • 3 large egg yolks
  • 1 cup granulated sugar, to coat
  • 1 big pinch kosher salt
  • 1/4 t vanilla extract

Directions:

  1. Whisk the confectioners’ sugar and either matcha, strawberries or cocoa together. Add butter and beat until smooth and combined. Add the salt and vanilla. Mix until combined. Pour onto a sheet of plastic wrap. Knead a bit, form into a ball, pat into a disc. Wrap completely in plastic and chill in the fridge for at least 30 minutes.
  2. Preheat oven to 350 and line a couple baking sheets with parchment paper. Roll dough until about 1/4-inch thick. Cut out with a small 1-2 inch cookie cutter. Coat in granulated sugar. Bake for 10-15 minutes depending on cookie size. Cool completely and then place in an air tight container. Share with everyone you think is magic.

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

Insta-living // take a megabite

At least there are blue clouds, pink drinks, cute salads, and daffodils!

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Veggie Chili Sweet Potato Fries

by Megan on April 23, 2015

Veggie Chili Sweet Potato Fries // take a megabite

The last time I remember eating chili cheese fries was carry-out style when I worked at Caribou Coffee. I was all, YOLO, let’s get chili cheese fries and eat them at the tall tables by the windows and live our lives like the mocha-serving girls we are with 2 braids and chocolate on our arms. So, not much as changed? I still have chocolate on my arms or face, but I’ve upped my chili fry game. I’d pick this over that other stuff any day. (No judgment, I mean, dat stuff has a place in my heart f’realz, but I can eat this and feel ok about things after, ya know?)

P.S. Rumor has it anyone who says you can have as much of their fries as you want is lying I guess? I didn’t realize. If someone says that to me, I’m all, “Slide the whole basket over then, plz.” But come to think of it, I’ve probably never said anyone could have as many of my fries as they wanted… and if I did, I didn’t mean it. Life lessons.

I used up a bunch of Door-to-Door Organic business in here. So do it up! Customize your next order with sweet potatoes, beans and avocado! Lunch is served.

Veggie Chili Sweet Potato Fries // take a megabite

Veggie Chili Sweet Potato Fries (serves 1)
Recipe from my friend Katie who has SUCH GOOD IDEAS

Ingredients:

  • 1 cup veggie chili, leftovers*
  • 2 sweet potatoes
  • 3 T olive oil
  • 2 pinches salt + a pinch of pepper
  • pinch cayenne
  • half an avocado, to serve
  • goat cheese, crumbled
  • cholula

*Or just make this one because it takes an hour only and is da bomb. It’s what I’m using here.

Directions:

  1. Cut 2 sweet potatoes into fries. Place on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cayenne. Place in a 400F oven for 20 minutes. Toss. Place back in the oven for 20 more minutes. Meanwhile reheat your chili.
  2. Serve chili over fries with avocado, goat cheese and hot sauce. Celebrate lunch!

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

Insta-living // take a megabite

These cones are my best friends. Oatmeal is cute.
Rose petal beer! FTW! Bao lunch has my heart.

Full disclosure: I was given payment in the form of fruits and veggies from Door to Door Organics in order to partner with them. While this is true, all the opinions above are my own. I’ve been eating this chili for lunch and dinner and love it on these fries! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

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Sweet & Savory Pierogi

by Megan on April 21, 2015

Sweet & Savory Pierogi // take a megabite

When I’m feelin’ down or maybe just in need of edible comfort, I opt for pierogi. Normally I pop by the market on my home, buy a pack of locally made dumplings and drink a beer while they sizzle and tell myself I’ll only eat some of them them and then I eat all of them. But mostly, just know that these can be made at your house, or at your lady friend’s house while sipping a bunch of pink wine.

Sweet & Savory Pierogi // take a megabite

What I’m trying to say is that a couple Saturdays ago, Nicole and I got together to muster up our inner Polish grandmas and made some pierogi! We made sweet and savory goodness. They were similar but different, separate but equal, springy and bacon-y. My fillings are below (potato, cheddar, blue cheese and bacon or strawberry and goat cheese.). Pop over to her blog to learn about roasted scallions (game-changer) and a super casual-quick strawberry rhubarb jam you need (and I need) to make soon.

Sweet & Savory Pierogi // take a megabite

Sweet & Savory Pierogi
Recipe adapted from Serious Eats

Ingredients:

pierogi dough –

  • 4 1/2 cups all-purpose flour, plus extra for dusting
  • 2 t kosher salt
  • 2 large egg, beaten
  • 2 cups sour cream, plus more for serving
  • 8 T (1 stick) unsalted butter, softened

savory filling –

  • 1/2 lb red skin potatoes
  • 1 T sour cream
  • pinch salt
  • 1 cup extra sharp cheddar cheese, shredded
  • 1/2 cup blue cheese, crumbled
  • 1 cup bacon, cooked and crumbled
  • butter for crisping in skillet

sweet filling –

  • 1/2 lb. strawberries, diced
  • 1/4 cup sugar
  • 1/2 cup goat cheese, crumbled

Directions:

  1. In the bowl of a stand mixer with the hook attachment, mix together flour and salt. Add eggs, sour cream, and butter. Stir/knead until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and chill for at least 30 minutes or up to 48 hours.
  2. Remove the dough from the fridge and turn out onto a lightly floured work surface. Roll the dough out to a sheet about 1/16-inch thick. Using a 3-inch circular cookie cutter or the top of a glass, cut the dough into circles. Repeat with the rest of the dough until it’s all used up.
  3. Make savory filling by scrubbing potatoes and boiling in for 6-10 minutes or until softened. Mash and mix with sour cream, salt, bacon and cheeses. Fill half of the pierogi (with 2 teaspoons each) and seal by pinching with mad class.
  4. Make sweet filling by tossing strawberries with sugar. Set aside for 10 minutes or until syrupy. Place 1 teaspoon of macerated berries and 1 teaspoon of goat cheese in the other half of the pierogi. Seal by pinching with more class.
  5. At this point, freeze on a baking sheet and then transfer to a plastic bag. OR boil for 3 minutes, then fry in a hot buttered skillet until browned. Enjoy with sour cream, goat cheese or nothing!

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

Sweet & Savory Pierogi // take a megabite

Rosé is just the thing two girls making pierogi need, right?

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Watermelon Mint Julep

by Megan on April 19, 2015

Watermelon Mint Julep // take a megabite

Whoa. This is what it looks like when granites, snow cones, mint juleps and bourbon collide. And it’s delicious. I’d recommend handing one of these to everyone with a summer birthday. Put a candle in it! Top it with sprinkles! Sip it in the backyard in your pajama’s best while your dog lounges in the sun. Sip it on the porch while you wait for a ride. CHUG it when your car is in the shop and you feel weird about it. But mostly just do your thing and include this drink which is having a little first-day-in-a new-school moment summer-cocktail-style.

Watermelon Mint Julep // take a megabite

So, I’m totally entering this pink snow cone into a Mint Julep contest with Maker’s Mark. Follow Maker’s Mark on Pinterest and keep an eye out for the special #JulepOff board! If you think mine is cool, pin it! Whoever has the most repins wins a giant Kentucky Derby hat! JK, but maybe? I’ll post the link here and all over social channels when it’s up. XOXO

Watermelon Mint Julep // take a megabite

Watermelon Mint Julep (serves plenty!)

Ingredients:

granita –

  • 1 medium-sized seedless watermelon
  • 1 cup strawberries, hulled and quartered
  • juice from 1 lemon

per drink –

  • 1 oz. Makers Mark
  • mint leaves

Directions:

  1. Make granita! Cube the watermelon in large bowl. Meanwhile cook the strawberries in sugar until berries can be smashed slightly. Add to watermelon with the juice from 1 lemon. Blend all of this together and then strain through a fine mesh strainer into a large sealable plastic container or a 9 x 13 inch baking dish with a lid. Place in the freezer overnight or for 8 hours.
  2. Scrape mixture with a fork to break it up. Fill cups with watermelon pink granita snow cone business. Pour 1 oz. of Maker’s Mark over it. Garnish with mint. Serve!

P.S. This can easily serve a small party. If you’d prefer to make less, simply use half a watermelon, 1/2 cup strawberries and 3 tablespoons sugar. Taste the mixture before freezing and adjust as needed.

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

Insta-living // take a megabite

This weekend has been mostly “whatever” cookies, moscow mules, bao steamed bun dreams, painting mini horses, boozy snow cones and car trouble. More awesome than not!

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Vegan Sprankle Blondies

by Megan on April 15, 2015

Vegan Sprankle Blondies // take a megabite

I bet these blondies will make up for the time you used up the rest of your neighbor’s laundry soap, and when you wrote “donuts” instead of “donate” on the bring-your-own-bag raffle slip at Trader Joe’s, or when you picked napping over cleaning and drinking beers instead of water or when you didn’t do the dishes for 4 days. And by you, I mean me, and by blondies I mean one big cookie.

So whip these up and feel all casual Martha Stewart because you don’t need to let butter soften. You simply use olive oil! No waiting, no pressure, no problem. Cut them up into small square or large marges and pass them out to everyone who appreciates a sprankle! Or even to those who don’t. (WHO doesn’t appreciate a sprankle tho?!)

Vegan Sprankle Blondies // take a megabite

Vegan Sprankle Blondies (makes one 8×8 pan’s worth)

Ingredients:

  • 2 cups all-purpose flour
  • 2 t baking powder
  • 1 t baking soda
  • 3 big pinches of kosher salt, plus more for garnish
  • 1/2 cup brown sugar
  • 2/3 cup maple syrup
  • 4 t pure vanilla extract
  • 1/2 cup olive oil
  • 1/3 cup almond butter
  • 1/2 cup bittersweet chocolate chunks
  • 1/2 cup rolled oats
  • to top: sea salt, sprinkles, pearl sugar!

Directions:

  1. Preheat your oven to 350F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, soda, salt, and sugar. In a 2-cup measuring cup whisk together the maple syrup, vanilla, almond butter and olive oil. Add to the dry ingredients and beat until almost together. Add chocolate chips and oatmeal. Mix until combined.
  2. Scoop the dough using a 1/4 cup measuring cup or ice cream scoop. Place on the prepared baking sheet. Flatten slightly and sprinkle with salt. Bake for 20-25 minutes or until set.

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

Vegan Sprankle Blondies // take a megabite

Blondies have more fun.

{ 9 comments }

Chicago Dog + Rosemary Oven Fries

by Megan on April 13, 2015

Just a Chicago Dog with Rosemary Oven Fries // take a megabite

This is more of a method than a recipe. It’s one of those things where baseball season starts and I just crave hot dogs. And when I crave hot dogs I generally crave a Chicago dog. When you give a mouse a cookie, ya know? And so I googled and wikipedia-ed and reminisced about past tasty Chicago dogs I’ve eaten before. And this is what I came up with!

So let’s make hot dogs classy! Let’s serve them up on gold foil and make them feel like the filet of your life, the party hat on your birthday, and totally glamorous like Fergie Ferg.

Just a Chicago Dog  // take a megabite

Chicago Dogs + Rosemary Oven Fries (serves 4)
Recipe from my heart

Ingredients:

Chicago dogz:

  • 4 hot dog buns
  • grainy mustard
  • 4 hot dogs (I used veggie dogs here. Holla.)
  • 2 dill pickle spears, cut in half
  • 1 tomato, sliced
  • sport peppers
  • celery seed

fries:

  • 2 large sweet potatoes
  • 2 large yukon potatoes
  • 2-3 T olive oil (a generous drizzle fo shizzle)
  • salt + pepper
  • 1 T fresh rosemary, chopped

Directions:

  1. Start the fries! Preheat your oven to 425F. Cut potatoes into fries! Place on a foil lined baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper and rosemary. Toss to coat. Roast for 20 minutes, then toss. Roast for 20 more minutes or until crispy and dreamy.
  2. Meanwhile, in the last 15 minutes of the fry roasting, grill the hot dogs. Either outside or on an indoor grill pan or a cast-iron skillet. Spread mustard in the hot dog buns. Top with the hot dog, pickle, tomato slices, sport peppers and celery seed. Serve to your boo with fries.

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

Insta-living // take a megabite

This weekend was full of rosé, pierogi, panda cookie breakfast,
and birthday cake macaron pre-brunch living.

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Let’s go to Kentucky!

by Megan on April 8, 2015

Let's go to Kentucky! // take a megabite

A couple weekends ago, Ben and I went to Kentucky! There were a few reasons for this trip. The traveling tattoo artist we like (and who did my mermaid and Ben’s rose!) was going to be there, his parents live there AND there is a wigwam hotel just an hour and half from Louisville where we knew we wanted to stay.

Let's go to Kentucky! // take a megabite

Wigwam Village is in Cave City. It is a TEENY town where things close super early on Sundays. Even the dinosaur theme park. So we wandered around, ate ice cream for dinner, and chit chatted. We kept just feeling so lucky to be there! I mean, you walk out of the wigwam and it is so dreamy! And that neon sign! And there were monkey bars to sit on top of and chat in the night. Talk about adventure.

Let's go to Kentucky! // take a megabite

We had Kentucky beers and perused the grocery store where they had Peeps milk? Marshmallow flavored?! Springtime is magic, ya know? Even if the Italian restaurant has hot dogs and is named Turtleini’s and even if the cave tours are sold out.

We headed back to Louisville and got tatoooos! We had awesome crispy-crust pizza with a million-trillion veggies on it, ate snacks at Quill’s and hit the road.

Stopping in Cincinatti was super fun too! They had so many Otis Redding records and we got to have the first picnic of the year. Double the awesome.

The moral of the story is this: You should totally visit Kentucky! There are even fancy KFC’s… if that’s a thing you’re into! If you drive there you should probably  buy moccasins at a firework store on the way home!

Let's go to Kentucky! // take a megabite

Louisville, KY

EAT + DRINK //

Bonnie & Clyde’s Pizza Parlor (Crispy crust dreamy veggie supreme!) | Quill’s Coffee (Such good coffee and pastries!)

SHOP //

Hey Tiger (… and all the other awesome vintage stores on Bardstown Road.)

Cave City, KY

STAY //
Wig Wam Village #2 (Eat a blizzard for dinner!)

And maybe stop in Cincinnati on the way home and eat at Melt.(Peanut wraps AND spinach artichoke pizza melt thing eaten picnic style is kinda magical. Peruse records and magazines at Shake It Records across the street. (They had a ton of Otis Redding Records. Like WHOA.)

P.S. Check out more travel posts below:
New Orleans + Nashville + MemphisSan Francisco 1San Francisco 2PittsburghNew YorkFloridaCleveland,Chicago

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Vegan Chocolate Chunk Cookies with Strawberries // take a megabite

Did you know that if you freeze these big ole cookies and then wrap them up individually, pop them in your pocket, and go to the movies they’ll thaw in about 10 minutes. I mean, you might end up eating it before the previews even start. You might pretend you’re only going to eat half and will re-wrap it and return it to your coat pocket like a golden girl. And by you, I mean me.

Vegan Chocolate Chunk Cookies with Strawberries // take a megabite

So I just can’t believe it took me 30 years and 4 months to think to put freeze-dried strawbz in chocolate chunk cookies! They’ve really changed things for me. And don’t worry. It’s totes subtle. Nothing cray cray and fruity, just happy natural-sprinkles are happening. I made these for the fella who gave me a s’mores campfire tattoo (I’ll tell ya more this week!). He’s vegan, you see. AND well at the end of the day I love these as much as a butter-filled cookie. It’s the truth. I’m painfully honest.

Vegan Chocolate Chunk Cookies with Strawberries // take a megabite

Vegan Chocolate Chunk Cookies with Strawberries
(makes 1 dozen large cookies)
Recipe adapted from Eat Me, Delicious

Ingredients:

  • 2 cups all-purpose flour
  • 2 t baking powder
  • 1 t baking soda
  • 2 big pinches of kosher salt, plus more for garnish
  • 1/2 cup granulated sugar or brown sugar
  • 2/3 cup maple syrup
  • 4 t pure vanilla extract
  • 1/2 cup olive oil
  • 2/3 cup bittersweet chocolate chunk
  • 1/4 cup freeze-dried strawberries, crushed

Directions:

  1. Preheat your oven to 350F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, soda, salt, and sugar. In a 2-cup measuring cup whisk together the maple syrup, vanilla, and olive oil. Add to the dry ingredients and beat until almost together. Add chocolate chips  and strawberries. Mix until combined.
  2. Scoop the dough using a 1/4 cup measuring cup or ice cream scoop. Place on the prepared baking sheet. Flatten slightly and sprinkle with salt. Bake for 11 minutes.

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

Insta-living // take a megabite

Multi-tasking! // Breakfast pizza.
Dough as ice cream. // Cookies forever.

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