Pretzel Cinnamini Rolls

by Megan on August 19, 2014

Pretzel Cinnamini Rolls // take a megabite

I learned that it’s not the best idea to grab a dog treat mid-run and put it in your pants pocket. Chances are you’ll forget to give it to the pup and will just launder it, ya know? I learned that storing a twinkie pan on the stairs is a bad idea. Especially when carrying laundry because then you’ll most definitely not see that pan and it’ll be a banana peel slip and fall situation. I mean, I’ve also learned that there are times when you should NOT ride a bike, but we won’t get into that.

Pretzel Cinnamini Rolls // take a megabite

Mostly, I learned that brushing cinnamon rolls with a baking powder/water deal and sprinkling them big pretty sea salt makes them pretzel-ified. It’s kinda magic. I’d rather learn about this stuff than that other nonsense for real. So here ya go! Mini guys so you can eat 4 and feel awesome about it.

Pretzel Cinnamini Rolls // take a megabite

Pretzel Cinnamini Rolls (makes 18)
Recipe adapted from The Top with Cinnamon Cookbook

Ingredients:

dough -

  • 1 cup warm water
  • 1 packet active dry yeast
  • 4 T sugar
  • 1 1/2 t kosher salt
  • 1 egg
  • 3 1/2 cups all-purpose flour + more for kneading

cinnamon-y goodness -

  • 1/3 cup butter, softened
  • 1/2 cup dark brown sugar
  • 3 T ground cinnamon
  • 1 T baking soda
  • sea salt

brown butter icing -

  • 4 T butter, browned over medium heat
  • 1 -1 1/2 cup powdered sugar
  • 1 t vanilla extract

Directions:

  1. Whisk water, yeast, and sugar together in a large bowl. Set aside until foamy. Whisk in salt and egg. Stir in flour. Pour out onto a clean/floured surface. Knead for 10 minutes, adding flour as needed, until you have a smooth, slightly sticky ball of dough.
  2. Place in a greased bowl, turning once to coat. Cover with a clean dish towel and set aside to rise for 60-90 minutes.
  3. Stir together brown sugar and cinnamon.
  4. Divide dough in half. Roll one into a small rectangle. Spread with half of the butter. Sprinkle with half of the brown sugar and cinnamon mixture. Roll up and cut into rolls. Place in a parchment lined muffin tin. Do the same with the other dough half. Set aside to rise for 30 minutes. Whisk together the baking soda with 3 tablespoons of hot water. Brush rolls with mixture. Sprinkle with salt.
  5. Bake at 350F for 25-30 minutes or until well-risen and dark. Set aside to cool.
  6. Beat together brown butter, powdered sugar, and vanilla extract. Frost rolls. Serve.

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

Insta-living // take a megabite

Pineapple popularity // Hearts in San Francisco
Boot beers in Chicago // Bubble tea

{ 17 comments }

Roasted Blueberry Frozen Yogurt

by Megan on August 11, 2014

Roasted Blueberry Frozen Yogurt // take a megabite

Do you ever forget what you like to do? Maybe you used to like to get home from work, make dinner, sit in the backyard, but now… NOW you just want to eat a popsicle, take a nap, ride your bike, go to a coffee shop, hang out elsewhere. I know I’ll like popping home to make dinner again soon, but for right now I’m going to get a quesadilla while working on this stuff. I’m going to drink iced coffee at all the places that will serve it (unless it’s just god-awful, in which case I can’t suffer through it).

One thing I know I’ll always like, no matter where I’m at in life, is frozen yogurt. Normally I’m an all chocolate kinda girl, but there’s something about this roasted berry purple goodness that has me wanting to snack on it in bed, or on the couch, while I’m watching The Killing, and texting about my moth problem. (Some moved into the spare room? They’re not paying rent. It’s not even a little bit cute.)

Roasted Blueberry Frozen Yogurt // take a megabite

So, since this is yogurt, it can be breakfast. And since it’s summer, this should be breakfast. So make it. Scoop it. And mostly get the Top with Cinnamon Cookbook, because honestly, I want to Julie and Julia the hell out of it. Every recipe is magic.

Roasted Blueberry Frozen Yogurt // take a megabite

Roasted Blueberry Frozen Yogurt (makes a hefty quart)
Recipe adapted from the Top With Cinnamon Cookbook

Ingredients:

  • 2 cups blueberries
  • 6 T raw sugar
  • 3 1/2 cups full fat Greek Yogurt
  • 5 T honey (or maple syrup)
  • juice from 1 lime

Directions:

  1. Roast blueberries with sugar on a greased/foil-lined baking sheet at 400F for 10-15 minutes or until bursting. Press berries through a fine mesh strainer into a large bowl. Whisk in yogurt, honey, and lime juice. Taste! Freeze in your ice cream maker according to the manufacturer’s directions.

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

Insta-living // take a megabite

THIS cookbook // Breakfast pastries forever?
Fro-yo Fo Sho // Toast with fig jam, feta, and avocado is what’s up.

{ 14 comments }

Let’s go to Chicago!

by Megan on August 7, 2014

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

Last weekend was a Chicago adventure. It was full of record shopping, brunch, cinnamon rolls, photo booths, beers, hat and boot shopping, coffee drinking, and plenty of ice cream.

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

Can you believe that I’ve wanted to go to to Mindy’s Hot Chocolate for years? Ever since she made this monkey bread on the Martha Stewart Show. And I finally got to go to a Jeni’s Ice Creams scoop shop. I got the biggest sundae ever, and you better believe I finished every bite. It was the most fun weekend!

Below is a little list of links in case you pop into the city and are looking to stay somewhere hip and want to eat lots of good food.

STAY //
AirBNB of the Supberb Modernist Condo variety, right on Lake Michigan

EAT + DRINK //
Mindy’s Hot Chocolate | Intelligentsia Coffee | 2 Sparrows, Jeni’s Ice Creams

SHOP //
Records | Boots | Dresses | Hats

SNACK ATTACK //
Courtesy of Kind Healthy Snacks

P.S. Check out more travel posts below:
San Francisco 1, San Francisco 2, Pittsburgh, New York, Florida

{ 3 comments }

Double Dough Ice Cream

by Megan on August 1, 2014

Double Dough Ice Cream // take a megabite

You guys, I’m heading to Chicago for the weekend! There are plans to drink beers and drinks and eat pizza and monkey bread and cinnamon rolls. So, it’s probably good that I prepped this week by snacking on this ice cream. I really sampled the hell out of it. I just wanted to get ready for my weekend AND make sure this was good, ya know? The base tastes like dough FO SHO. And there’s cookie dough in it. Honestly, I kinda love it.

Double Dough Ice Cream // take a megabite

Now I want to brown sugar-ify ice cream bases for more things! Like maybe a peach cobbler ice cream? Or a blondie ice cream? Or even just to serve on some warm berry pie. It’s like when I made brown sugar swiss meringue! Magic, guys.

So I hope you all have an awesome weekend filled with pizza and drinks and this ice cream.

Double Dough Ice Cream // take a megabite

Double Dough Ice Cream (makes 1 hefty quart)
Recipe adapted from THIS post and Jeni and David

Ingredients:

brown sugar ice cream base -

  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz. (3 T) cream cheese, softened
  • pinch fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup brown sugar
  • 2 T light corn syrup
  • 1 vanilla bean, split

cookie dough -

  • 5 T unsalted butter, melted
  • hefty pinch of salt
  • 1/3 cup packed light brown sugar
  • 1/4 cup flour
  • 1/2 t vanilla extract
  • 3/4 cup semisweet chocolate chips, or chunks

Directions:

  1. Make ice cream. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a medium bowl stir together the cream cheese and salt until smooth.
  2. Combine the remaining milk, cream, sugar, corn syrup, vanilla seeds, and bean 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 over medium-high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 minute. Remove from heat. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Cover bowl with plastic wrap and chill ice cream base for a few hours or over night.
  3. Meanwhile make cookie dough. In a medium bowl, stir together the butter, salt, and sugar until smooth. Stir in the flour, vanilla, and chocolate chips. Pour the “dough” onto wax paper or plastic wrap and cover with more paper/plastic wrap. Pat into a round about 1/2 inch thick, and chill until firm. Once chilled unwrap and chop the dough into bite-sized pieces, then store the pieces in the freezer until ready to use.
  4. When ready to churn, removing vanilla bean, and freeze in your ice cream maker according to the manufacturer’s instructions. Once fully churned layer in a one-quart container with the cookie dough pieces. Top ice cream with plastic wrap and an airtight lid. Freeze for at least 4 hours.

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

Insta-living // take a megabite

Atwater in the Park // Asparagus Breakfast Wrap
This Ice Cream! // Fiesta Fonts

P.S. These photos were all taken on my phone and edited with the VSCO app. I’m a real slacker sometimes, but I promise I’ll get my life together soon.

{ 17 comments }

Farm to Table Charity Dinner // take a megabite

I was lucky enough to attend the Door-to-Door Organics Farm to Table Charity Dinner on Sunday. It was full of food, beers galore, lemon water, quite the appetizer situation, and was all happening inside a barn, during a storm! But you know what, you better believe I’ll stay wherever the ice cream sandwiches are.

So thanks, for having me guys! Let’s eat radish toasts, lamb with cherries, and that awesome corn with eggplant again together soon!

{ 5 comments }

French Silk Pie Bars

by Megan on July 25, 2014

French Silk Pie Bars // take a megabite

First things first… These aren’t recommended picnic fare. You see, I brought them to work on this tray and popped them in a cooler for the morning and when they got to the picnic they were a hot mess. I’m talkin’ not cute. Rumor has it someone set something on them? I would like to thank my close work friends for at least trying these jerks (and liking them even!) despite their messed up demeanor.

So anyhow! I love French Silk Pie, but next time I’ll bring cookies or Blueberry Crumble Bars to a picnic. I’ll save these for a dinner party, a winter party, an indoor party. BUT it doesn’t change the fact that these are all about the crust. I did half oreo and half graham cracker. And they’re skinny guys so if you want them taller, double up the filling or make them in a 9×13 pan instead of a baking sheet.

Oreo + Graham Crust // take a megabite

French Silk Pie Bars
Recipe adapted from my fave

Ingredients:

oreo crust -

  • 16-20 Oreos, crushed to crumbs in a food processor
  • 4 T butter, melted

graham cracker crust -

  • 1 package graham crackers
  • 4 T butter, melted

french silk -

  • 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
  • 1 bag mini chocolate chips
  • whipped cream, optional

Directions:

  1. Make Oreo crust by mixing the crumbs with the butter and pressing onto half of a baking sheet lined with foil or parchment paper. Make graham cracker crust by mixing the crumbs with the butter and pressing on the other half of the baking sheet. Bake in a 350F oven for 8-10 minutes. Set aside to cool on a wire rack.
  2. Using an electric mixer cream the butter. Slowly add sugar and whip until smooth.
  3. Blend in chocolate until mixed evenly.
  4. 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.
  5. Pour over pie crust in the prepared bread pan, and smooth to cover the whole crust. Sprinkle with chocolate chips. Cover with plastic wrap and chill overnight.
  6. In the morning, top with whipped cream and slice into squares. Enjoy!

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

Insta-living // take a megabite

BEER. BIKE. COOKIES. JAM. 

P.S. Whoa. Maybe I need to switch up my photo style? Shoes. Shoes. Shoes.

{ 18 comments }

Vegan Zucchini Muffins

by Megan on July 21, 2014

Vegan Zucchini Muffins // take a megabite

The thing is, I feel like I styled these muffins like Christmas. And I made these because I was craving this cake and because I had half of a vegan apple loaf guy for breakfast and sometimes a girl just needs a muffin. And my favorite muffin liners are parchment squares, my favorite holiday is Valentine’s Day, my least favorite holiday is Christmas, and I think I want to listen to this song on repeat, and it might be 90 later today, but I might make pizza in a 500 degree oven anyway. (I’m sayin’ a lot of things.)

Vegan Zucchini Muffins // take a megabite

So anyhow, these muffins are super tan from the muscovado sugar I popped in there. I like it because it clumps up adding these little sugar pockets, which are way better than a cargo pocket in pretty much every situation. Oh! You don’t have muscovado layin’ around? Use dark brown sugar! It’s the sister sugar.

Bake these up to eat in your car on the way to work. It’s way less messy than peanut butter toast or honey toast or a peach. So there’s that.

Vegan Zucchini Muffins // take a megabite

Vegan Zucchini Muffins (makes 1 dozen)
Recipe adapted from How Sweet Eats

Ingredients:

  • 1 2/3 cup whole wheat flour
  • 1 cup loosely packed muscovado sugar
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/4 t cinnamon
  • 1/4 t kosher salt
  • 1 cup canned coconut milk
  • 1 t vanilla extract
  • 1/2 cup coconut oil, melted
  • 1 3/4 cup freshly grated zucchini (or 2 small guys)

Directions:

  1. Preheat oven to 350F. Line a 12-cup muffin pan with liners or parchment squares. Whisk the dry ingredients. Add the wet. Fold in the zucchini. Divide between the lined muffin cups. Bake for 20-30 minutes. Or until a skewer inserted in the center comes out clean.
  2. Eat 2 right away. Give 3 to a hottie. Hoard the rest for your drive to work.

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

Insta-Living // take a megabite

Pretty beers. CharCUTErie. Pie bars. Pizza.

{ 7 comments }

One Dozen Large Marge Blondies

by Megan on July 17, 2014

One Dozen Large Marge Blondie Cookies // take a megabite

Turns out my self-control regarding cookies is kinda non-existent these days. I think it’s because I haven’t really grocery shopped. I bought berries and then didn’t make jam. I bought milk, but no cereal. I have teeny waffles in the freezer, but no peanut butter. I’ve been eating cookies for breakfast and sometimes as a lunch appetizer, and occasionally an after-run reward. I’m pretty glad (or not so glad) that there’s only one cookie left in the house because you see, as a kid I’d eat 4 cookies before dinner! And sometimes, my inner pre-teen-sweet-tooth-self just wants to get full off of chocolate chip goodness. If that’s wrong, I don’t want to be right.

Although there is part of me that wants to try not to eat any sugar for a week. Ya know, give my bod a break. If I can take a breather from beers and caffeine now and then, why not sugar, right? (What am I saying right now? I’m trying to get you guys to make these cookies and I’m all “Let’s take a break from sugar.” I’m all over the place!) The fact of the matter is that these cookies are really good, and they make exactly a dozen* so that’s pretty cool.

*I made them twice in one week. The first time the batch made 13, and the second time 11. I have confidence you’ll be able to make 12 exactly, but if you end up with a rando’ number, try not to get too upset about it.

One Dozen Large Marge Blondie Cookies // take a megabite

One Dozen Large Marge Blondie Cookies
Recipe adapted from my faves

  • 1 cups minus 1 T cake flour (4 1/4 oz.)
  • 1/2 cup + 1/3 cups bread flour (4 1/4 oz.)
  • heaping 1/2 t baking soda
  • heaping 1/2 t baking powder
  • heaping 1/2 t coarse sea salt or kosher salt
  • 1 1/4 sticks, unsalted butter, softened (1 1/4 cups; 10 oz.)
  • 1/2 cup + 2 T light brown sugar (5 oz.)
  • 1/2 cup + 1 T granulated sugar (4 oz.)
  • 1 large eggs, room temperature (achieve this by running them under warm water)
  • 1 t vanilla extract
  • 4 oz. milk chocolate chips
  • 4 oz. butterscotch chips
  • sea salt* or kosher salt for garnish
* I used fleur de sel
Directions:
  1. Whisk together the flours, baking soda, baking powder, and salt in a bowl. Set aside.
  2. Using an electric mixer, cream the butter and sugars until very light and fluffy, about 3-5 minutes. Add the egg, mixing well after each addition. Mix in the vanilla; scraping down the sides of the bowl with a spatula as needed. Reduce the mixer to low; then add the dry ingredients; mix until just combined. Add the milk chocolate chips and butterscotch chips. Mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24-36 hours, or up to 72 hours. (Or bake right away!)
  3. When you’re ready to bake them, preheat your oven to 350F. Remove the bowl of dough from the fridge and allow it to soften slightly. Line a couple baking sheets with parchment paper
  4. Using a standard-sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out. If you don’t have the scoop, use a large spoon and roll bits of dough into golf ball sized mounds.
  5. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 12-15 minutes. Transfer the baking sheet to a wire rack for 10 minutes, before transferring them to the rack to cool completely. Repeat with remaining dough.

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

Insta-living // takeamegabite

I got lunch with Tifamade! It totally made my month.

{ 11 comments }

Sour Cherry Fro-Yo Ice Pops

by Megan on July 15, 2014

Sour Cherry Fro-Yo Ice Pops // take a megabite

I’m really excited about these. Almost as excited as I was on Friday when I won 100 tickets at the arcade. Almost as excited as when I won a Hip Hop Banana stuffed toy thing-y from that claw game that it’s impossible to win at. Way more excited than the personality test that said I as both jealous and uncontrollable. (Rude!) And I guess, pretty much on par with the excitement I feel towards trading the Hip Hop Banana for pineapple sunglasses. I mean, I’m just really crazy about these.

Sour Cherry Fro-Yo Ice Pops // take a megabite

Sour cherries are in season for a hot minute, and I’m lucky to have made it to Eastern Market on their last day there! I’m a little mad that I didn’t buy double (or triple) the amount that I got. BUT I feel super good about what those cherries I did buy turned into. It’s ok if you can only find the frozen guys. It’s alright if you freeze this into a granita because you don’t have popsicle molds. You see, it’s just that these taste like frozen cherry pie, and they should be eaten on the way to getting a popsicle tattoo and they should look like quartz inside.

So just please do your very best to get your sour cherry on before it’s too late! These might change your popsicle world. And they might make you as happy as surprise tickets from the arcade that were hidden in your pocket when you least suspected it!

Sour Cherry Fro-Yo Ice Pops // take a megabite

Sour Cherry Fro-Yo Ice Pops (makes 8)
Adapted from Hungry Girl Por Vida

Ingredients:

cherry layer -

  • 3 cups sour cherries
  • 1/3 cup sugar
  • juice + zest from 1 lemon

yogurt mixture -

  • 2 cups greek yogurt
  • 1/4 cup sugar

Directions:

  1. Cook cherries with sugar and lemon in a saucepan until boiling. Cook for 5 minutes. Allow to cool for 10 minutes. Strain juice and reserve. Puree the cherries and strain into the juice.
  2. Meanwhile stir the sugar into the yogurt until dissolved. Whisk half of the yogurt into the cherry juice. Layer cherry mixture and yogurt in ice pop mold. Using a popsicle stick marble that goodness. Insert sticks and freeze for 8 hours or over night.

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

Insta-living // take a megabite

Coral pants help things. Picnic dinners are my favorite.
Sour cherry success! Post tattoo beer cheers.

{ 14 comments }

Jeni’s Splendid Shortcake

by Megan on July 11, 2014

Jeni's Splendid Shortcake // take a megabite

What day is it? I mean, I made these shortie cakes for the 4th of July to be eaten near a pool with a bikini on. (It happened.) Next thing I know it’s a week later, and I’ve been spending my week sleeping, eating popsicles, forgetting dinner, baking cookies, sleeping some more, and over explaining giant lunch-wiches. I guess sometimes summer just clobbers you, ya know? I’m probably not making a ton of sense. I blame it on my little break from coffee this week.

Jeni's Splendid Shortcake // take a megabite

So just know THIS. These shortcakes are cut into squares which totally blows my mind. I just want to make everything out of the new Jeni’s Spendid Ice Cream Desserts Cookbook. I sometimes bring it to work just because I want to have it near me to look at at all times. I even overhear biscuit talk at work and give them the book to photo copy and tell them they can have biscuit success! They can!

So make this for a crowd! Because it make a lot. And better yet serve it up as a parfait! Or crumble it up for in ice cream, or just eat it with honey on it in the morning standing in your kitchen like Pretty Woman (instead of pancakes).

Jeni's Splendid Shortcake // take a megabite

Jeni’s Spendid Shortcake
Recipe adapted from Jeni’s Splendid Ice Cream Desserts

Ingredients:

  • 3 cups self-rising flour, preferably White Lily
  • 4 T cold unsalted butter, cubed and chilled
  • 2 2/3 cup heavy cream
  • macerated strawberries* and whipped cream to serve

* Strawberries hulled, chopped, and tossed with sugar to taste

Directions:

  1. Preheat your oven to 450F. (It’s summer, I know… sorry guys! These are worth it.) Butter a 9×13 inch pan or butter/line with parchment paper.
  2. In a stand mixer combine the butter and flour until there are no pieces of butter bigger than a pea. Add the cream and mix on low until dough comest together into a shaggy mess.
  3. Turn dough out on a floured surface and press it together. Fold the dough in half, then over itself again two or three times, just until no longer clumpy. Spread the dough into the pan using your hands.
    Bake for 20-25 minutes, or until lightly golden. Remove cake from oven and cool on rack.

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

Insta-living // take a megabite

Popsicle Dinner // Bone Collector // Cookie Necessity // Bourbon Chocolate

{ 11 comments }