Pumpkin Beer Waffles

by Megan on September 29, 2014

Pumpkin Beer Waffles // take a megabite

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

Pumpkin Beer Waffles // take a megabite

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

Pumpkin Beer Waffles // take a megabite

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

Ingredients:

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

Directions:

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

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

Insta-living // take a megabite

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

{ 8 comments }

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

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

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

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

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

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

Ingredients:

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

Directions:

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

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

Insta-living // take a megabite

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

{ 17 comments }

Cinnamon Ice Cream

by Megan on September 18, 2014

Cinnamon Ice Cream // take a megabite

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

Cinnamon Ice Cream // take a megabite

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

Cinnamon Ice Cream // take a megabite

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

Ingredients:

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

Directions:

  1. Mix about 2 T of the whole milk with the cornstarch in a small bowl to make a smooth slurry. In a large bowl whisk the cream cheese and salt together until smooth.
  2. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil for one minute, or until thickened slightly.
  3. Pour over the cream cheese mixture and whisk until smooth. Add the broken up cinnamon sticks and vanilla bean, with the seeds scraped into the mixture and the pod. Stir everything together. Cover with plastic wrap and allow to steep in the fridge for 4-12 hours.
  4. Strain mixture through a fine mesh strainer. Dispose of vanilla bean pod and cinnamon sticks. Churn according to your ice cream maker’s manufacture’s instructions.

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

Insta-living // take a megabite

Salads! Ramen! Googly pumpkin! Elliot!

{ 15 comments }

Let’s go to Cleveland!

by Megan on September 9, 2014

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

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

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

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

EAT + DRINK + SHOP //
Jeni’s Splendid Ice Creams | West Side Market | Noodle Cat | Momocho* | The Happy Dog**

LISTEN //
John Krautner***

STAY //
Marriott****

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

P.S. Check out more travel posts below:

San Francisco 1San Francisco 2PittsburghNew YorkFlorida, Chicago

{ 11 comments }

Pie Sundae Social for Betty Crocker

by Megan on September 4, 2014

Pie Sundae Social // take a megabite

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

Pie Sundae Social // take a megabite

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

Lemon Meringue Pie Sundae // take a megabite

Lemon meringue is my favorite, for real.

Apple Pie Sundae // take a megabite

Tastes like apple pie dreams.

French Silk Pie Sundae // take a  megabite

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

Pumpkin Pie Sundae // take a megabite

Easy breezy, pumpkin for your Thanksgiving-livin’.

Pecan Pie Sundae // take a megabite

For your downstairs neighbor or grandpa.

Banana Cream Pie Sundae // take a megabite

Because pudding and ice cream are BFF.

Berry Pie Sundae // take a megabite

Winner of best looking’ sundae on a Thursday.

Pie Sundae Social // take a megabite

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

{ 23 comments }

Let’s Toast to Sunday Dinner!

by Megan on September 2, 2014

Dinner with Stella Artois // take a megabite

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

Dinner with Stella Artois // take a megabite

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

[click to continue…]

{ 11 comments }

Strawberry Moscow Mules

by Megan on August 25, 2014

Strawberry Moscow Mules // take a megabite

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

Strawberry Infused Vokda // take a megabite

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

StrawbMoscowMules1

Strawberry Moscow Mules (servings vary)

Ingredients:

  • vodka
  • strawberries
  • ginger beer
  • lime
  • mint

Directions:

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

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

Strawberry Moscow Mules // take a megabite

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

{ 14 comments }

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

{ 23 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.

{ 16 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

{ 4 comments }