Super Cheesy Potato Gratin

by Megan on December 17, 2014

Super Cheesy Potato Gratin // take a megabite

But for real… how do you say “gratin”? Does it rhyme with rotten? Is it more like afghan, but French-ish and without the “f”? Honestly, when I was telling people what I was making I felt like a weirdo. Like when you read a word a bunch but never say it out loud so when you do realize you don’t really know how to say it after all.

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But silly pronunciation aside, this gratin isn’t even rotten! It’s so good. It might take a long time to bake, but that’s what winter’s for right? Warming the house with the oven and living your life?

Oh! Keep in mind when making this that there’s the option to stir the cheese sauce into the potatoes and transfer to the dish. That’s totally up to you. It’ll still be a cheesy dream that you might want to eat for lunch standing in your dining room where you high-five your dog because this situation is gOOD with a capital OOD.

Super Cheesy Potato Gratin // take a megabite

AND it has cheesy crackers inside and on top. Double the goodness double the texture. And I think the world knows how much little cheesy crackers have a way of tricking you into eating an entire box before the first commercial break in New Girl…

So make this for your next brunch party! Or for with christmas dinner! Just remember to give it time to bake at its leisure. So maybe leave room in the oven for this along with your big roast beast?

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SUPER Cheesy Potato Gratin (serves a crowd)
Recipe developed for Annie’s Homegrown

Ingredients:

  • 1/4 cup olive oil, plus more to grease the pan
  • salt and pepper
  • 8 T butter 1
  • 1/2 cup flour
  • 1 1/4 cup milk
  • 1/2 cup parmesan cheese, shredded, plus more for sprinkling
  • 1/4 cup goat cheese
  • 2 cups sharp cheddar + more if you’re feeling cheesy
  • salt + pepper, to taste
  • 2 garlic cloves divided
  • 1/2 chipotle smoked hot pepper
  • 5 sweet potatoes
  • 5 yukon gold
  • 2 cups Annie’s Cheddar Squares smashed into crumbs, plus more for sprinkling

Directions:

  1. Preheat oven to 350. Brush a large casserole dish with olive oil.
  2. Melt butter over a low heat in a saucepan. Add flour and stir until combined. Stir in milk. When thickened add parmesan, goat cheese, cheddar, salt, pepper, garlic and chipotle smoked pepper. Stir in half of the cracker crumbs.
  3. Turn the burner off and stir until all of the cheese is melted. Transfer to the prepared casserole dish.
  4. Slice potatoes thinly and layer alternately over cheese. Top with crackers and additional parmesan.
  5. Bake for 70-80 minutes or until a fork inserts easily into the potatoes. Feel free to turn the temperature up to 400 and bake until done.

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

Full disclosure: I was given payment from Annie’s Homegrown to post this recipe. While this is true, all the opinions above are my own. Potatoes and cheese are one of the best combos ever! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

Insta-living // take a megabite

Roux-d boy // Tempura oreos!
Treasures from the cake shop // Prop pasta

{ 5 comments }

S’mores Hot Cocoa

by Megan on December 15, 2014

S'mores Hot Cocoa // take a megabite

This weekend needed a little bit of hot cocoa. Most of it was so great! But sometimes when your pup pee-walks over your shoe and then poops in your car the only thing to do is drink hot cocoa by your borrowed pink christmas tree with your new magazine and just muster up a mental fireplace to complete the picture.

S'mores Hot Cocoa // take a megabite

But mostly you guys… graham cracker honey marshmallows?! These s’mores-ify the heck out of this super rich and chocolatey cocoa. AND the scraps leftover from after I cut them into bunny tails (NOT flowers) were totes blended up into the cocoa. So the truth is, you can’t these marshmallows (not that you’d even want to).

I’m already planning on making a version of these hot cocoas all mini-like with BIG marshmallows for Christmas dessert. Topping them with a teeny forest and bunny skewers is obvz happening too.

S'mores Hot Cocoa // take a megabite

Honey Graham Marshmallows
Recipe developed for Annie’s Homegrown

Ingredients:

  • 2 t or 1 packet powdered gelatin
  • 1/3 cup cold water (for gelatin blooming)
  • 1/4 cup water (for syrup)
  • 1/4 cups organic cane sugar
  • 1/2 cup organic local honey
  • 1 vanilla bean, scraped (or 1 1/2 t vanilla)
  • 1/2 t ground cinnamon
  • 1 T confectioners’ sugar, plus more for sprinkling
  • 4 whole Annie’s Homegrown Honey Graham Crackers, crushed

Directions:

  1. Lightly spray an 8-inch pan with cooking spray, or brush with oil. Bloom gelatin in 1/3 cup cold water for 10 minutes.
  2. Meanwhile heat the remaining 1/4 cup water with cane sugar and honey together until boiling. Allow to boil for 1 minute. Add to bloomed gelatin and stir until mixed. Beat with an electric mixer until lightened in color and voluminous. Mix in the vanilla bean or extract and cinnamon.
  3. Sprinkle the bottom of the greased pan with graham cracker crumbs. Top with marshmallow. Dust with powdered sugar. Allow to set for several hours (or overnight) before cutting into bunny tails.  Reserve scraps for hot cocoa.

S'mores Hot Cocoa // take a megabite

S’mores Hot Cocoa ( serves 4+)
Recipe developed for Annie’s Homegrown

Ingredients:

  • 2 cups organic whole milk
  • 2 cups organic 2% milk
  • 8 oz. bittersweet chocolate, finely chopped
  • 4 oz. milk chocolate, finely chopped
  • tiny pinch of kosher salt
  • 1/2 t ground cinnamon
  • marshmallow scraps (melted in)
  • 2 whole Annie’s Homegrown Honey Graham Crackers, crushed

Directions:

  1. Place the whole milk in a saucepan with the chocolate. Whisk over medium low until the chocolate is melted. Add remaining milk and warm throughout. Add salt, cinnamon and marshmallow scraps.
  2. Using an emersion blender (or transfer to a  blender before too warm and then rewarm in the pot) blend until smooth. Serve in graham cracker-rimmed mugs* with honey graham marshmallows and bunny skewers**.

*Dip mug rims in water and then in crumbs.
** Using peanut butter or chocolate hazelnut spread, attach bunnies to skewers. Place in the freezer until time to serve.

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

Full disclosure: I was given payment from Annie’s Homegrown to post this recipe. While this is true, all the opinions above are my own. S’mores-ifying things is one of my favorite pastimes! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

Insta-Living // take a megabite

My favorite gingerbread cookie dough // Leisure time livin’
These BLONDIES tho // Breakfast dreams

{ 11 comments }

Veggie Burgers + Sweet Potato Fries

by Megan on December 11, 2014

Veggie Burgers + Sweet Potato Fries // take a megabite

While Meghan with an “h” is all about that bass, I’m all about these veggie burgers. So much so that I made them twice in one week. I’m also all about that food processor for making these THAAAAT much easier. No meat. No treble. No problem.

Veggie Burgers + Sweet Potato Fries // take a megabite

Sometimes veggie burgers are full of fake things, but these ones are real from the bottom to the top. Nothing weird just normal ingredients hanging out at your house. And let’s be honest, I’ll eat just about anything topped with goat cheese, brie and avocado. So let’s bring booty back. I mean: lettuce bring veggie burgers back. (Not that they were ever out. I’ve got proof times 3 on this site already: one, two, three.)

Veggie Burgers + Sweet Potato Fries // take a megabite

Veggie Burgers (makes 8 burgers)
Recipe adapted from Minimalist Baker

Ingredients:

  • 2 T olive oil
  • 2 shallots, diced
  • 4 cloves garlic, minced
  • 6 baby bella mushrooms, diced
  • salt + pepper
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 3/4 cup cooked quinoa
  • 1 T cumin
  • pinch paprika
  • pinch chili powder
  • pinch chipotle smoked pepper
  • pinch of thyme
  • splash of worcestershire sauce
  • 1/2 cup raw walnuts, ground
  • 1/2 cup parmesan cheese, grated fine
  • goat cheese
  • brie
  • light brioche buns, for serving (3.5 oz. ones work perf)
  • avocado
  • tomato
  • garlic mustard

Directions:

  1. Preheat oven to 400F. Line a baking half sheet with parchment.
  2. Heat olive oil in a pan in a large sauté pan. Using your food processor or mad knife skills, dice the shallots. Add to the warm pan. Add garlic (food processor-ed) mushrooms. Add a pinch of salt and pepper. Cook until shallots are soft and mushrooms are cooked. Transfer to a large bowl.
  3. Add pinto beans and mash until bean are mostly smashed. Stir in quinoa, spices and worcestershire sauce. Stir in walnuts (food processor-ed again!) and parmesan. Taste and season more, to taste. (Use whatever spices your heart desires! I just used this willy nilly combo above.)
  4. Divide into 8 patties. Bake in the oven for 40 minutes, flipping once, or until crisp. Top with goat cheese and brie. Turn oven off and allow cheese to melt. Serve on buttered and toasted light brioche buns with garlic mustard, tomato and avocado.

Sweet Potato Fries (serves 2)
Recipe adapted from Shutterbean

Ingredients:

  • 4 sweet potatoes, cut into fries
  • 2 T olive oil
  • kosher salt + pepper
  • pinch cayenne pepper
  • 1/2 t paprika

Directions:

  1. Cut potatoes into fries! About 4 potatoes per 2 people, depending on size. Place on a foil lined baking half shseet. Drizzle with olive oil, salt pepper, cayenne and paprika. Toss to coat. Roast in the oven with the veggie burgers, tossing once until crispy with black bits. Remove and sprinkle with additional salt and pepper. Serve with veggie burgers.

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

insta-living // take a megabite

Travel blondes (recipe to come!) // Elliot is my BFF. Fact.
Plz, tho. // You’re the bees bolognese.

{ 6 comments }

Just a Mini Peanut Sampler Giveaway

by Megan on December 3, 2014

- CONTEST CLOSED -

THE WINNER IS SARAH G! Check your e-mail, gf, because you won.

Lush Gourmet Giveaway // take a megabite

Guys! Snacks are a big deal. Cute snacks are an even bigger deal. So, I’d like you guys to be able to have the cutest little peanut snack from Lush Gourmet.

Lush Gourmet Giveaway // take a megabite

Check out these super awesome flavors: Cinnamon Spice, Coffee, Dark Cocoa Chili, Salt & Pepper, Original, and Hot Curry. I mean… you kinda can’t go wrong. I love the savory and sweet options, ya know?

Lush Gourmet Giveaway // take a megabite

GIVEAWAY: So, I really want you guys to snack on some cute little satchels of peanuts. All you have to do is follow Take a Megabite and Lush Gourmet on Instagram. Comment telling me that you’re following us and you’ll be entered to win The Deluxe Mini Peanut Sampler featured in this post. For another chance to win “like” Lush and me on Facebook and leave a second comment. Hashtag honor system.

The contest will close in one week, on Wednesday, December 10, at 6pm (EST). Boom shaka laka.

Lush Gourmet Giveaway // take a megabite

{ 52 comments }

Thanksgiving 2014 // A Recap

by Megan on November 30, 2014

Thanksgiving 2014 // take a megabite

Change is good, right?! This year Thanksgiving was a different one for me. I stayed in Michigan (instead of flying to Minnesota, like usual) and cooked for my boyfriend, his parents, da roommate, his mom, sister and aunt. So we painted pumpkins gold, bought cloth napkins, planned out the menu, put a wreath on the front door, and lugged tables to the basement bar.

Thanksgiving 2014 // take a megabite

I did a bunch of prep at home. Things like making, drying out corn bread for stuffing, assembling bb bourbon mousse parfaits, infusing vodka with honeycrisp apples for seasonal Moscow Mule-ing, and making cinnamon rolls for Thanksgiving breakfast. (Breakfast is important too! Cinnamon Rolls are people too!)

Thanksgiving 2014 // take a megabite

So we feasted and drank champagne and beers and Moscow Mules. We sat by the fireplace and ate tasty cheese and sugary pecans, and it was fun!

That glorious turkey was cooked by my boyfriend’s roommate. Doesn’t it look majestic? Some other menu items shown above include: cornbread stuffing muffins, funfetti salad, prosciutto-wrapped roasted asparagus, and potato rolls.

Delicious food not pictured: cinnamon sugar donut ice cream, mashed potatoes with butter, cream and goat cheese. Plenty of goodness brought to dinner too like brussel sprouts, homemade cranberry sauce, sweet potatoes, maple whipped cream topped pumpkin pie and more!

Thanksgiving 2014 // take a megabite

This sandwich was so good that I wanted to eat 3 in a row. (I settled for 1 1/2 and was full for hours. I still mustered up a cheese plate, tho.)

{ 11 comments }

Whole Wheat Chocolate Chip Cookies // take a megabite

Thursdays are my day. You see, I took them off work indefinitely to get my other stuff done. I’ve got important things to do today. For example, I put make-up on today fully intending to nap in it. I’m also going to clean up the stuff that’s strewn and do the dishes and make a serious Thanksgiving grocery list.

Whole Wheat Chocolate Chip Cookies // take a megabite

The best part is that these days normally start with coffee and splitting a donut and a egg/potato pastry with the coolest fella I know. And normally they involve fun lunch dates. Today my car is in the shop though so I’m hibernating. I’m going to make weird food with whatever I have in the fridge or pantry. I’m going to cuddle Elliot and paint my nails yellow.

I’m also going to make more cookies. Maybe even these guys AGAIN since there’s one left and shortly there will be none left. You see, these are soft and chewy and oat-y in a good way. I think they are SERIOUSLY DELISH. So, thanks Jessica for having mad cookie skills and a heart of gold to boot.

Whole Wheat Chocolate Chip Cookies // take a megabite

Seriously Delish Whole Wheat Chocolate Chip Cookies
Recipe adapted* from How Sweet Eats via Seriously Delish (obvz!)

Ingredients:

  • 8 T (1 stick) unsalted butter, softened
  • 1/2 cup loosely packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 t vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/3 cup white whole wheat flour
  • 1/3 cup oat flour
  • 1 t baking soda
  • 1/4 t kosher salt
  • 1 cup semi-sweet chocolate chips
  • flakey sea salt for sprankling

* I used a combo of whole wheat and whole wheat pastry flour.

Directions:

  1. Preheat your oven to 350F. Line two baking sheets with parchment paper.
  2. Beat the butter on medium speed until fluffy and creamy. Add both sugars and beat on high speed until fluffy, 3-4 minutes. Add the egg, yolk, and vanilla. Scrape down the sides. Add the flours, baking soda, and salt. When almost combined add the chocolate chips and mix.
  3. Scoop 2 tablespoon-sized mounds of dough onto the prepared baking sheets. Sprinkle with salt. Bake for 10-12 minutes or until set around the edges and golden. Cool on a baking sheet.

Note: I chilled the dough overnight for casual day-baking, so mine turned out a bit taller than Jessica’s. If you chill it like I did, flatten the mounds slightly before baking.

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

Insta-livin // take a megabite

Winter is HERE and I’m sipping’ it // I’m a messy crafter, sorry co-workers.
Glow away, dude. It’s party time. // Margarita dates and spooky movies.

{ 5 comments }

Braided Cinnamon Bread

by Megan on November 16, 2014

Braided Cinnamon Bread // take a megabite

I’ve been wanting to swirly-twirl braid up some cinnamon rolls for awhile. It’s way easier than fish-tail braiding hair. I mean, I assume so since I didn’t have to watch a youtube tutorial in order to get this dough swirled, twirled, and ready to head out on the town… That is, if “head out” means riding on a rainbow potholder on the floor of your car and “the town” is your boyfriend’s house.

Braided Cinnamon Bread // take a megabite

I’d recommend baking this up the morning you’re going to eat it. It was totally good reheated the next day (for about 10 minutes in a 350F oven), but I PROMISE with all the honesty in my heart that this is a best-right-out-of-the-oven type deal. But don’t worry. I bet you could chill this overnight and bake it up in the AM with some casual “oh this old bread” flair.

P.S. Serve it up with frosting! Try to save it to eat WITH coffee, but if you can’t help but eat your whole half pre-sip, I’m not judgin’. That’s my move. I mean, if I wake up for longer than 5 minutes in the night my stomach growls, so…

TIP: No youtube tutorial needed, but I’d recommend checking out Joy’s post for step-by-step photos of how to braid dat bread… I was too eager to shoot da steps.

Braided Cinnamon Bread // take a megabite

Braided Cinnamon Bread (makes 1 big or 2 small loaves, serves 4 f’real)
Recipe adapted from Joy the Baker

Ingredients:

dough –

  • 2 1/4 t active dry yeast
  • 1 T granulated sugar
  • 3/4 cup whole milk, warm but not hot
  • 1 large egg yolk
  • 2 1/4 cups all-purpose flour
  • 1/2 t kosher salt
  • 2 T unsalted butter, softened

filling –

  • 1/4 cup unsalted butter, melted
  • 1/4 cup dark brown sugar
  • 3 t cinnamon
  • 1 vanilla bean, scraped

top it –

  • 1 egg + 1 t water whisked together
  • swedish pearl sugar or granulated
  • simple vanilla buttercream (recipe below)

Directions:

  1. In a 2-cup measuring cup whisk the yeast with sugar and milk. Set aside for 5 minutes so the yeast can froth it up. Whisk in the egg yolk.
  2. In a large bowl, or the bowl of a stand mixer, stir together the flour and salt. Mix in the softened butter until incorporated. Add the milk mixture and knead with the dough hook (or by hand) until smooth, soft, damp, and not too sticky. Place in a  greased bowl, turning once to coat. Set aside to rise for an hour or until doubled in size.
  3. Preheat the oven to 375F. Grease one 10-inch cast-iron skillet (or 9-inch cake pan) or two 6 inch cake pans/iron skillets. If making two small loaves, divide the dough in half. Roll each into a 9×6 inch rectangle (or for a big loaf one 18×12 inch rectangle). Stir together the filling ingredients. spread evenly over each rectangle. Roll up the long side into a jelly roll pinch to connect. with a sharp knife cut each log in half length-wise. Start braiding the two pieces together by carefully lifting the left strand over the right hand. Repeat until braided. Form into a round and connect the two ends. Repeat with both rectangles. Brush each loaf with an egg wash and sprinkle with swedish pearl sugar.
  4. Transfer both loaves to cake pans/skillets. Bake for 20-25 minutes or until deeply golden and set in the center. Server right away with vanilla buttercream.

Simple Vanilla Buttercream

  • 3 cups powdered sugar
  • 3/4 cup of butter, room temperature
  • 1 t vanilla
  • 2-3 T milk

Directions:

  1. Mix butter and powdered sugar until combined. Add vanilla and milk 1 Tablespoon at a time until a thick consistency.
  2. Top cinnamon rolls!

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

Insta-living // take a megabite

Cookbookin’ // Brunchin’ // Bon Bon Bon shoppin’ and eatin’.

P.S. These photos were all taken with my iPhone 6 and edited with the VSCOcam app. Sometimes I keep things casual. Hope you don’t mind!

{ 17 comments }

French Silk Pie Ice Cream

by Megan on November 13, 2014

French Silk Pie Ice Cream // take a megabite

I get these urges. Like I have to squeeze a knee or a shoulder or a hand if a hug just can’t happen in that moment (like if I’m driving or they’re driving). I got an urge at lunch to throw a little rice cluster into a bowl of Ramen (channeling pebble tosses in the Detroit River over the summer). And well, the ramen splashed everywhere. (Ack! Sorry man.) I swear, it’s like I’m a kid sometimes. Why didn’t I realize that’d happen?! I once was tossing something around at lunch in high school and I knocked over a bright beverage all over a girl’s khakis… (I mean, they weren’t the cute kind of khakis, but I mean… what’s my deal?)

French Silk Pie Ice Cream // take a megabite

Speaking of being like a kid, I am crazy about Annie’s Honey Bunnies. I like to eat 4 at a time in a stack. That crunch is what’s up. (I don’t know Annie, but if she’s anything like her grahams we should hang. I just honestly am crazy about these rabbits.) And these lil hun buns are dissolved and blended up in the ice cream base making it the graham-est.

SO! I’ve had the basic idea of this pie ice cream in my phone memo of blog ideas for years. Not as long as I’ve been spilling, splashing, knocking over stuff on people, but for at least 3 years I bet. I attempted it once before and the base wasn’t French Silk enough so I blizzard flavor-ified it.

French Silk Pie Ice Cream // take a megabite

But then I realized that French Silk Pie ice cream should be this: graham cracker ice cream (because it’s my go-to crust), actual French Silk pie filling (it freezes super cool-like! Not rock solid, totes fluffy, dreamy), with Oreos crumbled inside (as a nod to another crust option). So I feel like this ice cream might be my favorite one to ever exist in my home. I probably should share it at work or something real soon because I think about it a lot, and even ate it first thing this morning (I mean, I couldn’t waste that supermodel cone, right?) So if you love ice cream (and if you don’t, who are you!?) then make this f’real. I promise it’s not very tricky. The components are no biggie, and oh so good, delish, and dreamy.

French Silk Pie Ice Cream // take a megabite

French Silk Pie Ice Cream (about 1 1/2 quarts)
Base adapted from Jeni’s Splendid Ice Cream Desserts, Pie from my childhood

Ingredients:

graham cracker ice cream –

  • 2 2/3 cups whole milk
  • 1 T + 2 t cornstarch
  • 2 oz (4 T) cream cheese, softened
  • pinch kosher salt
  • 1 1/2 cups heavy cream
  • 3/4 cups sugar
  • 1/4 cup light corn syrup
  • 1 cup roughly broken graham crackers*

French silk pie filling –

  • 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

Mix-ins –

  • a few handfuls broken Oreo cookies

*Preferably Annie’s Honey Bunnies. Listen, they’re really good. Totally not sponsored. Totally ate them as a dinner appetizer and a breakfast snack. These days were back-t0-back.

Directions:

  1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a medium bowl, mix the cream cheese and salt together with a spatula.
  2. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a boil over medium high heat and boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. bring the mixture back to a boil over medium high heat and cook, whisking until thickened, about 1 minute. Remove from heat.
  3. Whisk the hot mixture into the cream cheese mixture. Stir in the broken graham crackers. Allow the mixture to steep for about 3 minutes or until the crackers dissolve. At this point beat with an electric mixer or puree with an immersion blender. Force the mixture through a fine mesh strainer into a clean bowl. Whisk to cool a bit. Cover with plastic wrap and place in the fridge to chill for 5 hours or until cooled completely.
  4. Meanwhile make the French silk pie filling. Using a stand mixer fitted with the whisk attachment cream the butter. Slowly add sugar and whip until smooth. Blend in chocolate until mixed evenly. 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. Place mixture in the fridge until time to churn the ice cream.
  5. Churn graham cracker ice cream in your ice cream maker according to the manufacturer’s directions. Layer in storage containers with French silk pie filling and Oreos. Cover with plastic wrap and seal with an airtight lid. Freeze until firm, at least 4 hours.

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

Insta-LIving // take a megabite

A cookie present made my day! // Mocha lady date.
Novelty toppers // This ice cream, guys!

{ 21 comments }

World Peace Cookies

by Megan on November 11, 2014

World Peace Cookies // take a megabite

It’s November, and in my heart it was just summer. Because you see I learned a lot over the last few months. Like if you swim in a pool and don’t have time to wash your hair before work, bright lipstick will totes distract from the flipped out Dr. Seuss hairdo (hair-don’t). And did you know you can get a Dairy Queen blizzard in a waffle cone? And it was even more than a few months ago that I tried these cookies. I learned that they really do give you world peace.

World Peace Cookies // take a megabite

You see, Nicole gave a few to me. And luckily I put them in my purse because on our way to dinner we were stopped by a train of doom that stopped for life. SO, in order to maintain world peace, I ate one of these cookies. I was mad about that train (since I’m pretty hungry most of the time). But honestly, I’m mostly just mad I didn’t make these sooner.

Oh! So these taste like a salted dark chocolate dream. They are crunchy and crispy and they’re Cindy’s fave, soooooo… they’re obvz good. They are even good dunked in Cocoa Pebble Pudding.

World Peace Cookies // take a megabite

World Peace Cookies (makes 16-ish)
Recipe from Baking: From my Home to Yours

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 t baking soda
  • 1 stick + 3 T butter, softened
  • 2/3 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 t fleur de sel or 1/4 t fine sea salt
  • 1 t vanilla extract
  • 5 oz. bittersweet chocolate chopped or a generous 3/4 cup store-bought mini semi-sweet chocolate chips

Directions:

  1. Whisk the flour, cocoa, and baking soda together in a small bowl.
  2. Beat butter on medium speed until soft and creamy. Add both sugars, the salt, and vanilla extract. Beat for 2 minutes more.
  3. Add dry ingredients until mostly mixed in. Work dough as little as possible. Add the chocolate and mix until incorporated.
  4. Turn the dough out onto a clean surface. Gather it together and divide it in half. Working with one half at a a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap logs in plastic wrap and chill in the fridge for at least 3 hours (or up to 3 days).
  5. When ready to bake, preheat oven to 325F. Line two baking sheets with parchment paper. Using a sharp serrated knife that are 1/2 inch thick. Arrange rounds on baking sheet leaving an inch in between. Sprinkle with additional flour de sel. Bake for 12 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack. Bake the other sheet of cookies.

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

Insta-living // take a megabite

Elliot loves snoozin’ // Johnny Noodle King
If there are seasoned waffle fries on a menu
(at a bowling alley) you order them. // Fall is a hottie.

{ 11 comments }

Cocoa Pebble Cereal Milk Pudding

by Megan on November 6, 2014

Cocoa Pebble Cereal Milk Pudding // take a megabite

You see, my mom’s not kidding when she says that I use every dish in the kitchen when I make stuff. I used a ridiculous amount of dishes to get these 4 little pudding cups. I strained it twice. (The malt powder was chunky and dumb, and I should’ve sifted it f’real). BUT! I promise you won’t use as many dishes as I did, and I promise you’ll love this a ton even if you’re a all-the-dishes type like me.

I’m so much more than an all-the-dishes-user, though! … I’m a grocery store back-tracker. A twinkle-toe-dancer (when I take a good bite of something-er). An over-enthusiastic-ice-cream-sundae-decider. A split-second-tattoo-deal-getter. An excessive-nap-taker. An over-order-er (when I’m hungry and at a new place). A puppy-chaser-downer. A mineral-water-chugger. A nail polish-hoarder. A lipstick-collector.

Cocoa Pebble Cereal Milk Pudding // take a megabite

So go ahead! Take a bite and reminisce about how you’d chug that Cocoa Pebble cereal milk as a kid (or tween or teen or adult) and think about how now that bowl tippin’, breakfast slurpin’ situation is all classed up. Just consider this pudding the oh-so-grown-up way to enjoy that chocolatey dream moment, ok?

Cocoa Pebble Cereal Milk Pudding // take a megabite

Cocoa Pebble Cereal Milk Pudding (makes 3-4 servings)
Recipe adapted from this guy

Ingredients:

cereal milk –

  • 2 cups whole milk
  • 2 1/2 cups Cocoa Pebbles

pudding –

  • 1 1/2 cups cereal milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 3 T cornstarch
  • pinch kosher salt
  • 2 large egg yolks
  • 2 T unsalted butter
  • 1 t vanilla extract
  • 1/2 cup chocolate chips
  • 1 1/2 T malted milk powder
  • whipped cream + cocoa pebbles crumbs, to serve

Directions:

  1. Make cereal milk by soaking cereal in whole milk. Cover with plastic wrap and set aside at room temperature for one hour. Strain and chill.
  2. Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in the cereal milk, cream, and egg yolks.
  3. Whisk constantly, cook over medium-high heat until mixture thickens (magic!) and is bubbling, 8-12 minutes. Reduce heat to medium-low and cook, whisking 1 minute.
  4. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter, vanilla chocolate chips, and malted milk powder until combined.
  5. Divide between cups. Cover and chill. Serve with whipped cream and cocoa pebbles.

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

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