Insta-Recipes #3

by Megan on April 18, 2014

Insta-Recipes #3 // take a megabite

You guys, it’s spring. For real. It’s time to crack the windows, bake cookies for work, pizza for your favorites, and granola for the hotties in your life. Below are 3 recipes from my Instagram that I really think you guys should know about. I mean, sometimes baking and dancing happens on a weeknight and there’s no time for photographing these in a fancy manor… So here you go!

Banana Whoopie Pies // take a megabite

I really loved these whoopie pies. They’re a nice alternative to banana bread and honestly, I want that honey cinnamon frosting on every single baked treat forever.

Banana Whoopie Pies
Recipe from Whoopie Pies

Ingredients:

whoopee pies -

  • 2 cups all-purpose flour
  • 1 t baking soda
  • 1/2 t kosher salt
  • 1 stick (8 T) butter, at room temperature
  • 3/4 cup sugar
  • 1 t vanilla extract
  • 2 large eggs
  • 3 very ripe bananas, mashed

honey cinnamon frosting -

  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 T honey
  • 1/4 t ground cinnamon
  • almonds, pecans or walnuts for rolling

Directions:

  1. Preheat your oven to 350F. Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, and salt. In the bowl of a stand mixer with the paddle attachment, beat together the butter, sugar, and vanilla until light and creamy, about 3 minutes. Add the eggs and beat until combined. Add the bananas and mix until completely combined. Mix in the dry ingredients.
  3. Scoop dough using a small cookie scoop onto prepared baking sheets. Try to keep them as uniform as possible so you can match them up easily later on. Bake for about 7-10 minutes depending on the size. Remove from the oven and transfer to a wire rack to cool. Continue with all the whoopie pies.
  4. Make frosting by beating together the sugar, butter, honey and cinnamon until smooth.
  5. Sandwich the frosting between whoopie pies. Roll through nuts. Bring to work!

Roasted Asparagus Pizza // take a megabite

Do you have asparagus or even zucchini hanging out in your fridge? Put it on pizza! Your crust will thank you.

Roasted Asparagus Pizza
Recipe adapted from springtime produce

Ingredients:

  • 1 ball pizza dough (half of this recipe)
  • 1 bunch of asparagus
  • 2 cloves garlic, pressed
  • 1 T olive oil
  • salt and pepper
  • 4 strips of prosciutto
  • 1/4 cup basil pesto
  • be generous with: mozzarella, parmesan, and goat cheese
  • red pepper flakes

Directions:

  1. Preheat your oven to 400°F. Trim asparagus and toss with garlic, olive oil, salt and pepper. Roast for 10-15 minutes. Remove from the oven and chop. Turn oven temperature up to 500°F and pop your pizza stone in there to get nice and toasty for 30 minutes.
  2. Meanwhile, form pizza dough by using your fingertips to stretch the dough into a circle., flattening the middle and pushing the dough out toward the edges to make the crust. Crisp up the prosciutto in a hot cast iron skillet until crispy. Remove and chop.
  3. Carefully remove the pizza stone from the oven and place the dough round on the stone. Top with basil pesto, asparagus, cheese, and prosciutto. Place back in the hot oven and bake until cheese is melted and bubbly and the crust is lightly browned, about 10-12 minutes. Remove from the oven. Transfer the pizza to a cutting board to let it rest for 5 minutes. Slice and enjoy.

Coconut Oil Granola // take a megabite

Quinoa and flax seeds will forever be in my granola. It’s just how it is. Give a whirl! You might never go back to store-bought granola again. Just warning you! Keep the ingredients on hand.

Coconut Oil Granola
Recipe adapted from here via Hungry Girl Por Vida 

Ingredients:

  • 3 cups rolled oats
  • 2/3 cup slivered almonds
  • 2/3 cup walnuts, chopped
  • half cup un-cooked quinoa, rinsed
  • heaping 1/4 cup flax seeds
  • pinch of kosher salt
  • 1/2 t cardamom
  • pinch allspice
  • pinch cloves
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1 t vanilla extract
  • 1 cup dried berries + freeze-dried strawberries to taste

Directions:

  1. Preheat your oven to 325°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, stir together the oats, quinoa, flax seeds, nuts, salt, and spices.
  3. In a small saucepan melt the coconut oil with the honey, and maple syrup. Add the vanilla extract. Pour over the oats and stir until evenly coated.
  4. Pour onto the prepared baking sheets making an even layer. Bake for 15 minutes. Stir and continue to bake at 10 minute intervals until uniformly golden (about 30 minutes).
  5. Allow to cool completely on the baking sheet. Sprinkle with dried cherries. Break up and store in an airtight container. Eat over yogurt, with milk, or just by the handful.

Check out past Insta-recipe posts here:
Insta-Recipes # 1
Insta-Recipes #2

{ 1 comment }

Thick and Chewy Chocolate Chip Cookies

by Megan on April 14, 2014

Thick and Chewy Chocolate Chip Cookies with Brown Butter // take a megabite

This weekend has been magic. Not only was the weather 70 degrees (!!!) but I had musical adventures, pizza, and made cookies. I also finally nailed the hand clap in the bridge in G.U.Y. on a run. (Lady Gaga, so what) There was plenty of Stella Artois, backyard lounging, and dining room dancing. Spring has arrived, you guys. It’s here with one single daffodil in my backyard and even if it snows Tuesday, I won’t trust it. I’ll wear sandals without any regard. And I’ll sleep with the window cracked.

Thick and Chewy Chocolate Chip Cookies with Brown Butter // take a megabite

Now, anyway. About these cookies. My mom made them and sent me a photo and they were just the most perfect looking cookie ever! So she sent me a photo of the recipe and I finally got around to baking them. She said, “They’re made with melted butter if you can even believe it!” And now I can! I turned that melted butter into brown butter to add a touch of carmel flavor and color to these guys. I ate one, went for a run, and packed them to to bring my friend’s jewelry party.

So, I mean, without having to worry about soft butter, these guys can be yours so easily! I recommend dropping what you’re doing and baking these up. I don’t recommend eating one right before the windiest run ever. Not even Ke$ha could get my legs moving quicker.

Thick and Chewy Chocolate Chip Cookies with Brown Butter // take a megabite

Thick and Chewy Chocolate Chip Cookies (makes about 2 dozen)
Recipe from a photo of Cook’s Country texted from my mom

Ingredients:

  • 12 T unsalted butter
  • 1 cup light brown sugar, packed (7 oz.)
  • 1/2 cup granulated sugar (3.5 oz.)
  • 1 large egg + 1 large egg yolk
  • 2 t vanilla extract
  • 2 cups + 2 T all-purpose flour (10.5 oz.)
  • 1/2 t baking powder
  • 1/2 t kosher salt
  • 9-10 oz. semisweet chocolate chips

Direction:

  1.  Preheat your oven to 325F and line baking sheets with parchment paper.
  2. Make brown butter by melting  butter in a medium saucepan over medium heat. Cook, stirring often, until butter foams, then browns, but doesn’t burn, about 5-8 minutes. Pour into a mixing bowl (or the bowl of your stand mixer). Beat with both sugars for 2 minutes or until combined. Add egg, yolk, and vanilla extract.
  3. Meanwhile, whisk together the flour, baking powder, and salt. Add to the butter mixture. Beat until just combined. Stir chocolate chips in.
  4. Scoop 2-tablespoon mounds of dough. Roll into a ball. Place 2 inches apart on prepared baking sheets. Bake for 15 minutes or until set and gold around the edges.
  5. Transfer to a cooling rack and then to your mouth.

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

Insta-living // take a megabiteLo and Behold in Hamtramck // Pesto for pizza
2 pizzas, one salad, and wine // Waffle Sunday

{ 13 comments }

Rhubarb Crumble Ice Cream

by Megan on April 10, 2014

Rhubarb Crumble Ice Cream // take a megabite

I like a little bit of consistency in life. I just like knowing there will always be blue cheese crumbles at the Whole Foods salad bar even if sometimes they only have fake chicken and no grated zucchini. I like to know that I’ve got party supplies in my desk at work in case I bring cookies in and need to put heart napkins out. I like to know that without a doubt ice cream can happen and be dreamy, so I’m glad Jeni exists. I like to know that no matter what when I get home Elliot will be waiting holding his favorite bone and that my rain boots are by the back door and that my rainbow fondue pot is where I can see it from any seat in the house.

Rhubarb Crumble Ice Cream // take a megabite

I also like to know that rhubarb is so sincere and consistent. It’s a miracle shade of pink that I’d like to paint my walls, and wear pants and shoes and tights that match. I’d like to get a rhubarb manicure, and keep roasted rhubarb sauce in the fridge for french toast and ice cream.

This ice cream is a remix of the Berry Crumble one I made a while back. And just like that one, it tastes like pie. A la mode and all that crap. I bet you’ll love it! It’s sweet and tart and has a crumble crunch, so what’s not to like? I’ll probably make like 4 more remixes to this. Hope you don’ t mind!

Rhubarb Crumble Ice Cream // take a megabite

Rhubarb Crumble Ice Cream
Recipe adapted from Jeni’s Splendid Ice Creams at Home

Ingredients:

rhubarb sauce -

  • 4 cups rhubarb
  • 1 cup water
  • 1 cup sugar

crumble -

  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • pinch teaspoon salt
  • 1/4 cup, 1 stick, butter

vanilla bean 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 sugar
  • 2 T light corn syrup
  • 1 vanilla bean, split

Directions:

  1. Make a rhubarb sauce. Place the rhubarb, sugar, and water in a saucepan. Bring to a boil. Reduce to a simmer and cook, stirring now and then, for 20 minutes. Strain, reserving liquid for lemonade or for in cocktails. Set aside to cool to room temperature. Chill in the fridge until time to churn the ice cream.
  2. Make crumble. Turn your oven down to 350F. Line with parchment paper. Whisk together the flour, the remaining 1 cup of sugar, salt and remaining 1/2 teaspoon of cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Transfer to the prepared baking sheet and bake for 30-35 minutes, tossing every 10 minutes, or until golden. Cool completely.
  3. 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.
  4. 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. Whisk in a 1/2 cup of the chilled roasted berry puree. Cover bowl with plastic wrap and chill ice cream base for a few hours or over night.
  5. When ready to churn, strain mixture (removing vanilla bean) through a fine mesh strainer. Whisk in 1/4 cup of the rhubarb sauce. Freeze in your ice cream maker according to the manufacturer’s instructions. Once fully churned layer in a one-quart container with the leftover rhubarb puree and crumbles. 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.

Elliotto Party Walk // take a megabite

We found confetti on our walk the other day!

P.S. All these photos were taken on my iPhone 5 and edited using VSCOcam.

{ 12 comments }

Freckled Strawberry Rhubarb Lemonade

by Megan on April 9, 2014

Strawberry Rhubarb Lemonade // take a megabite

Stephanie at Girl Versus Dough is having a baby! A girl! And if this isn’t a reason to put rhubarb in everything to make it ladylike and pink, I don’t know what is. So let’s make this lemonade and toast to Stephanie and the future little lady in her life.

This lemonade could easily be frozen into ice pops. It could just as easily be mixed with vodka (not right now, Stephanie) for sipping in the backyard at your mint majesty picnic table. It could also be used in lieu of orange juice at a brunch party. Basically, I want to incorporate it into everything.

Strawberry Rhubarb Lemonade Steps // take a megabite

But get ready and beware and stuff because if you come over to try this, I promise I’ll serve it up with the most annoying amount of garnish possible. 90% of it will not be edible and you’ll probably toss it all on the lawn. And I want you to know that if you love this drink enough for the disco trees and rhubarb to be strewn in order to sip it quicker, then I ain’t mad at ya.

So in conclusion, congratulations to Stephanie!  I’m so excited for you! Can’t wait to see photos of the little lady!

Strawberry Rhubarb Lemonade // take a megabite

Freckled Strawberry Rhubarb Lemonade
Recipe adapted from the original gangsta recipe

Ingredients:

rhubarb syrup  (yields 1 1/2 cups) -

  • 4 cups rhubarb, chopped
  • 1 cup sugar
  • 1 cup water

base -

  • 1 cup of fresh-squeezed lemon juice (or juice from 4 lemons)
  • 1 vanilla bean, scraped
  • 2 cups strawberries, hull yeah
plus -
  • 2-3 cups cold water, to dilute
  • ice and lemon wedges, to serve
Directions:
  1. Make a rhubarb syrup. Place the rhubarb, sugar, and water in a saucepan. Bring to a boil. Reduce to a simmer and cook, stirring now and then, for 20 minutes. Strain, reserving solids for serving on French Toast or for on ice cream. Set aside to cool to room temperature. Chill in the fridge until time to make the lemonade.
  2. Puree these strawberries with the vanilla bean seeds. Strain. Add rhubarb syrup and strawberry juice to a pitcher.
  3. Pour the fresh-squeezed lemon juice through a fine-mesh strainer (unless you like it pulpy)  and into the pitcher. Pour 2 cups of cold water over the base to dilute. Chill in the fridge for an hour.
  4. Sample your lemonade in a teeny cup and if it’s too sweet for you add more lemon juice, if it’s too tart add a bit more water. Serve over ice with a lemon wedge. Enjoy!

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

Rhubarb // take a megabite

Chop it like it’s hot.

P.S. Check out everyone else who contributed after the jump!

[click to continue…]

{ 32 comments }

Feta, Tomato,  and Bell Pepper Quiche // take a megabite

I’ve been trying to pay attention. To notice the moments where I feel happy and just live in them, ya know? Way back in June when I made the asparagus remix to this quiche I remember feeling super happy whisking the polenta for 10 minutes. Whisking is total zen. We’ve talked about this before, I think. But back then was a tricky time for me. I felt kinda lost and sort of unsure of what to do in life and how to just be myself. I have to say, I’m super glad to be on the other side of that confusion. And I’m glad the other side has quiche too.

P.S. I decided to try this 100 Happy Days thing! I recommend it! There’s no con to paying attention to happiness, right?

Feta, Tomato,  and Bell Pepper Quiche // take a megabite

AND just know that despite everything, there’s quiche like this out there for when you’re feeling bad or good, and just know that if you’re not feeling good about things right now, it won’t be that way forever! Hope your ok with a little bit of real talk! Life is weird, but beautiful.

And, oh! I was given 3 duck eggs! I knew I needed to respect them solidly. Two are in this quiche and the third is yet-to-be-determined. Those eggs are seriously pretty! The yolk is BRIGHT, just like their future in this quiche. I fell in love with the polenta crust before, and I’d totally marry it at this point. I filled this guy with a roasted bell pepper, tomatoes, and feta. Follow your heart though! Fill it with a rainbow of your faves.

Feta, Tomato,  and Bell Pepper Quiche // take a megabite

Feta, Tomato, and Bell Pepper Quiche with a Polenta Crust (makes one 9-inch quiche)
Recipe adapted from The Bojon Gourmet via this post

Ingredients:

polenta crust -

  • 2 1/2 cups water
  • 1/2 t kosher salt
  • 1 cup polenta (or yellow corn grits)
  • 1 T unsalted butter
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 duck egg, or large chicken egg

filling -

  • 1 bell pepper, sliced
  • 1 T olive oil
  • 1/2 cup feta
  • a handful of cherry tomatoes
  • salt and pepper
  • scant 1/4 cup grated parmesan, plus more for sprinkling
  • 3 oz. crumbled feta
  • 1/2 cup Greek Yogurt
  • 1 duck egg, or large chicken egg
  • 1/2 cup whole milk
  • salt and pepper

Directions:

  1. Preheat your oven to 400F. Make the crust. Grease a 9 (or 10) inch springform pan. Set aside.
  2. Bring water to a boil with salt. Add the polenta in a steady stream, whisking constantly. Lower the heat to medium-low and cook, stirring constantly, until the polenta is very thick, about 10 minutes. OR if using quick cooking just whisk it into the hot water and it’ll thicken immediately. Remove from the heat and stir in the butter, 1/2 cup parmesan, salt, pepper, and the egg. Transfer to the greased pan, and spread with a spatula to cool a bit. When cool enough to handle, use damp fingers to form the polenta up the sides for a crust.
  3. Toss  the sliced pepper with olive oil, salt and pepper. Place on a foil lined baking sheet. Roast the pepper and bake the crust at the same time for 20-30 minutes or until the pepper is roasted and the crust is dry.
  4. Sprinkle crust with parmesan, feta, roasted pepper, and cherry tomatoes. Whisk together the Greek yogurt, egg, whole milk, salt, and pepper. Pour over the veggies. Sprinkle with some more parmesan, salt and pepper. Bake for about 40-45 minutes or until the custard is set and a knife inserted in the center comes out clean. Allow to cool for at least 30 minutes. Serve! Store leftovers in the fridge for up to 3 days.

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

Insta-living // take a megabite

Chin’s! // Brunch with my brother // Spring Sundays // Duck eggs

{ 13 comments }

Peanut Butter and Chocolate Swirl Bread

by Megan on April 4, 2014

Chocolate Peanut Butter Swirl Bread // take a megabite

Sometimes it feels weird to listen to Tegan & Sara while your landlord fixes the thermostat. Sometimes it’s more weird for your heat to go out like 5 times though in a few months! But the truth is Elliot really loves the landlord? Almost as much as this one plumber from a long time ago. I don’t know what it was about that dude! Elliot ran laps of the apartment! Maybe he was a plumber in a former life? Maybe he’s a sucker for a stand-up fix-it fella?

Chocolate Peanut Butter Swirl Bread // take a megabite

While Elliot gets super happy about fix-it dad folks to stop by, I get super excited about crazy loaves of bread coming out of my oven. This swirl bread is maybe the craziest yet, but I love it so very much! I want to make french toast or bread pudding with it. I want to toast it and gaze at the swirl. I just want to keep it around awhile, ya know?

So, while this chocolate and peanut butter, it’s super subtle, ya know? The chocolate side is cocoa-y so it’s a dark flavor. I recommend adding some chocolate chips to that side to sweeten it up a little. The peanut butter side is subtle too, but man-o-man, is it good. You might want to bake it regularly and toss all your candles. Just sayin’!

More fun bread options:
Pumpkin Sandwich Bread, Peanut Butter and Banana Yeast Bread, Orange Cardamom Vanilla Bean Swirl Bread

Chocolate Peanut Butter Swirl Bread // take a megabite

Chocolate Peanut Butter Swirl Bread (makes 2 loaves)
Recipe adapted from this oldie

Ingredients:

  • 2 packages regular active dry yeast (4 1/2 t)
  • 2 cups warm water (105-115 F)
  • 1/2 cup sugar
  • 2 t salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 6-6 1/2 cups all-purpose flour
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 1/2 cup chocolate chips*

*I didn’t add these, but I think the chocolate part needs it, so do it up.

Directions:

  1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, vegetable oil, and 3 cups flour. Beat with an electric mixer for one minute at a low speed, scraping the bowl as necessary. Beat for another minute at a medium speed, scraping the bowl frequently.
  2. Transfer half of the batter to another bowl. Place 1/4 cup cocoa powder in one bowl and 1/2 cup peanut butter in the other. Stir vigorously! Add 1 1/2 cups of flour to each bowl and stir until you can’t anymore. Add the chocolate chips to the chocolate half.
  3. On a lightly floured surface, knead both doughs for 5-8 minutes or until smooth and springy. Spray two medium bowl with cooking spray and place the dough in the bowl, turning dough to grease all sides. Cover and let rise in a warm place for about an hour to an hour and fifteen minutes or until dough has doubled in size. Dough is ready if impression remains when touched.
  4. Spray the bottoms and sides of two bread pans (9 x 5 inch). Gently push fist into dough and divide each dough ball into two equal halves.  Pat dough into a 9 x 7 inch rectangle. Place one chocolate rectangle on one peanut butter and one peanut butter on the chocolate rectangle. Roll up from the long-side and pinch to seal. Transfer to greased bread pans.
  5. 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 for 30-35 minutes or until loaves are deep golden brown and sound hollow when flicked. Remove from pans and cool on a wire rack.

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

Insta-living // take a megabite

Farfalle flair // Layered chicken and quinoa salad
Elliot is the cutest // Koala commentary

{ 31 comments }

Single Lady French Toast

by Megan on March 31, 2014

Single Lady French Toast with Rhubarb Sauce and Strawberries // take a megabite

There was a dark time in my life where I didn’t like French toast. I’d had too many soggy, weird, egg-y situations. Even out on the town, it was disapointment-ville. BUT then I learned the secret. A combo of using stale (homemade) bread that will keep it’s cool when under pressure or submerged in liquid AND, secondly, infusing the milk. Why dunk your bread in plain old milk, when you can infuse it with a vanilla bean and cinnamon? I’m also a major advocate for beating the egg into the milk mixture to avoid that weird scrambled egg border of DOOM.

Rhubarb Sauce // take a megabite

Spring fever side note: Rhubarb finally arrived all hot pink and perfect at my grocery store. I walked in as the produce dude who I’d asked about it the week before (I’m Saturday regular) was putting it away and he was like, “Hey! Perfect timing!” That rhubarb turned into a revelation, you guys. Seriously. Take 20 minutes to make this rhubarb sauce and you might never look at French toast the same. It is seriously the best. Put it on toast, sundaes, pancakes, waffles, cheesecake, shortcakes and in cocktails. I’m being serious.

Single Lady French Toast with Rhubarb Sauce and Strawberries // take a megabite

The moral of the story is this: French toast is the bomb and living on your own is no excuse to eat a sad weekend brunch. I mean, honestly, you are awesome, you deserve it. Have a mimosa or a beermosa and whip this up.

While this is indeed a single portion (for me) it could totally feed you and a hottie, if you serve it up with some bacon and eggs. Beware, I am a breakfast champ like Ron Swanson. Even though he might find this french toast too ladylike and not bacon-y enough, I feel I could take him on in breakfast eating contest. (What am I saying? He’d totally win, but I’m still a super-champ.)

Single Lady French Toast with Rhubarb Sauce and Strawberries // take a megabite

Single Lady French Toast 
Recipe adapted from my heart

Ingredients:

French toast -

  • 2 thick slices of bread, dried out
  • 1 cup milk
  • 2 T heavy cream
  • 2 T brown sugar
  • 1 vanilla bean, scraped
  • 1 t cinnamon
  • 1 egg

rhubarb sauce -

  • 2 cups rhubarb, chopped
  • 1/2 cup sugar
  • 1/2 cup water

to top -

  • strawberries
  • whipped cream
  • maple syrup, optional

Directions:

  1. Line a baking sheet with parchment paper and preheat your oven to 350F.
  2. Place the milk, heavy cream, brown sugar, vanilla bean, and cinnamon in a saucepan. Heat until hot, but not boiling. Set aside to steep for 20 minutes with the vanilla bean. Allow to cool until warm. Whisk in egg. Submerge bread, one at a time flipping a couple times. Transfer to the prepared baking sheet and pop in the oven for 20-25 minutes, or until golden, flipping once while baking.
  3. Meanwhile make the rhubarb sauce. Bring the rhubarb, sugar, and water to a boil. Turn the heat  down to low and simmer for 20 minutes or until thickened and smooth. Strain through a fine mesh strainer and reserve the syrup for in drinks.
  4. Remove French toast from the oven. Spread each slice with rhubarb sauce and top with berries. Slice into triangles and serve with whipped cream, and maple syrup. Eat for breakfast, brunch, lunch, or dinner. No judgement.

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

For more single lady recipes try these: Single Lady Cornbread Pizza, Single Lady Plum Crumble, or Single Lady Blueberry Cobbler.

Insta Living // take a megabite

2nd dinner //don’t be blue // dessert judgin’ // swirl bread (clue!)

{ 23 comments }

[Party Time Tip] Framboise Floats

by Megan on March 28, 2014

Framboise Floats // take a megabite

Hey Guys! I want to start doing a little quick party time tip type post here and there. And this little dessert is one of my favorites. It’s the easiest thing to get together if you’re having a few friends over and want to have a tasty dessert that looks/tastes awesome without much effort at all.

The truth is, I should’ve brought these to my friends’ house for pizza the other weekend…

Framboise Floats // take a megabite

You see, I was going to make a Guiness pudding pie, and I somehow ruined the pudding. It broke and separated and was awful. So I tried to make another simple chocolate pudding and messed up THAT ONE too. And at this point there was major time constraints… I ended up putting that cocoa puff ice cream I made in the pie crust, topping it with fudge and sprinkles and hoping for the best. And the pie was ok, but did NOT slice cute. I totally got embarrassed cutting it with everyone watching me.

So next time the pudding fails pile up with the dishes flee the scene and pick up some framboise, vanilla ice cream, and some party straws. I promise these will be a hit!

Framboise Floats // take a megabite

Framboise Floats (servings vary)

Ingredients:

  • vanilla ice cream
  • Framboise (Lambic fruity beer of your dreams.)

Directions:

  1. Scoop ice cream into your favorite cups. Top with Framboise. Garnish with berry skewers and washi tape flags. LIVE YO LIFE.

P.S. There’s no recipe pdf because let’s be honest, this is just too darn easy.

Insta-livin // take a megabite

gumball balloons // bubble tea // sprankles // pizza forever 

{ 39 comments }

Berry Buckle Muffins

by Megan on March 24, 2014

Berry Buckle Muffins // take a megabite

I just want to be like, “Hi there, I’m Berry Buckle, your local plumber/electrician/locksmith.” Because this name makes me think of a fix-it dude. And those are the kinds of things I think, you guys.

Anywaaaaaaay, I whipped up these muffins for work because, you see, I work some some cool folks of the muffin-deserving type. I also happened to have spare berries AND I’m back in the game as far as having butter in the house, so anything can happen. (I ran out of butter last week for a brief time and it made me really question who I am.)

Berry Buckle Muffins // take a megabite

You can totally put cinnamon in the buckle (crumble-topping). Sometimes I opt not to because I think the white crumbles are so pretty! No that cinnamon isn’t a major hottie, but ya know…

Mix it up! Make these with blueberries, strawberries, raspberries, or shnozberries. Anything will work! And then bring them to work to show your work peeps how dope they are. And if you do decide to bake your life away, I recommend listening to this song while you do it.

Berry Buckle Muffins // take a megabite

Berry Buckle Muffins (makes 12)
Recipe revisited and revamped from HERE

muffins –

  • 1/4 cup butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 t vanilla extract
  • 2 cups flour
  • 2 t baking powder
  • 1/4 t salt
  • 2 cups berries

buckle -

  • 1/3 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter, room temperature

Directions:

  1. Preheat the oven to 350 degrees and line a 12 cup muffin tin with baking cups. In a large bowl, use an electric mixer to cream the butter and sugar. Beat in the eggs, then the milk and vanilla.
  2. Whisk the flour, baking powder, and salt in a medium sized bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix. Use a spatula to fold in the berries. Spoon the batter into the muffin tin filling each cup about three quarters full.
  3. Make the crumb topping by stirring together the sugar, flour and cinnamon in a small bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Divide crumbly goodness over the muffins.
  4. Bake for 20-25 minutes (or 15 minutes for mini muffins) or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in tin for 15 to 30 minutes before serving. If you don’t, you risk some of the delicious buckle topping coming off. Then simply pretend it’s breakfast time, despite the hour, and enjoy with coffee.

Yay! Click HERE to a print a pdf of the recipe above.

Insta-livin // take a megabite

I keep cutting my hair shorter // coffee cake and pup yoga
Breakfast sliders // ban.do treasures

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Classic Rich Bread

by Megan on March 20, 2014

Classic Rich Bread // take a megabite

Let’s have some real talk about bread-baking. Once, I made some pumpkin sandwich bread after a break-up to prove how fine was. Like, “Hey, I’m fine, just making bread like usual. No biggie. Could you hold up my backdrop for me while I shoot it?” Bread means life’s normal, right? Another time I made bread to win a boy back, and it did not work. (It’s cool because he wasn’t right for me.) I was all, “Oh this old loaf? Yeah no big deal… I just researched like 7 versions of it to get this one just right for your toast breakfasts and sandwich lunches.” Bread has a place in my heart. It’s a solid way to bake your feelings, you know?

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I like how this lovely classic rich bread (classic like Chanel, little black dresses, and banana Nutella crepes) makes three loaves! This means, that you can give one to the boy you want to win back, one to the dude who you’re proving you’re over, and keep one for yourself. Win, win, win. Michael Scott would approve.

Classic Rich Bread // take a megabite

So, bake your feelings! Bake this bread! Keep an eye out because I just might French toast it. I might grilled cheese it. I might not share these loaves  at all. (Except that I gave one to my tax guy because, why not). It really is tasty! And there’s something about this stuff once it’s toasted. Honestly, topped with jam it tastes like cake. Topped with honey it’s a dream. Basically it’s a dessert and I love it.

You can find the recipe on the Red Star Yeast website right HERE. You can also follow these lovely folks on Facebook and Twitter for more recipes like this one.

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Full disclosure:
This post is brought to you in collaboration with Red Star Yeast. I was compensated for making and photographing this recipe. Thanks for supporting my sponsors that make this blog possible! And, yep all these opinions are my own! I truly love the hell out of this bread. Toast erryday!

Instaliving // take a megabite

Pho Hang Fo Sho // Making this bread while other dough rose
Chuck! // Pizza at the Woodbridge Pub

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