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.)

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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.

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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

{ 11 comments }

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.

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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

{ 12 comments }

Banana Bread Remixes for Betty Crocker

by Megan on March 18, 2014

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Here’s some honesty. I live alone, right? Just me and Elliot the pup. And the truth is, I pretty much never have leftover banana bread. I always WANT to have leftover banana bread for cubing and mixing into ice cream, baking as french toast sticks, or for sandwiching with Nutella and toasted coconut, but when I have banana bread I eat it for every meal.

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The day I was sorting out the details for this project was a day when I ate three pieces of banana bread for lunch… So now I’ve learned my lesson. ALWAYS make at least two loaves of banana bread. One loaf for breakfast, lunch, dinner, and snacking and one loaf for dessert-ifying.

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Find the post with all the directions for what to do with tasty leftover banana bread right HERE.

{ 21 comments }

Strawberry Coffeecake

by Megan on March 13, 2014

Strawberry Coffeecake // take a megabite

This coffeecake has nutmeg in it making it taste like a donut. And it can count as a breakfast, mid-afternoon snack, or even a first dinner. It calls for strawberry jam, and so I whipped up my favorite strawberry freezer jam with a vanilla bean for good measure. And, I have to say, that this stuff was super hard to photograph… solely because I wanted to eat it so badly! I gobbled up two slices in a row, and loved every second.

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And did you know, this is my first yeast coffeecake! I want to experiment with more now! It has minimal rise time and maximum deliciousness. I love that it has coconut in the crumb topping, too. It adds just a bit more tasty texture. So give it a whirl! Use your favorite jam, preserves, jelly all up in this. I have a feeling they’d all be dreamy. In my heart I’d like to put chocolate chips in it… but what does my heart know?

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 coffeecake.

Insta-living // take a megabite

Milkshake bringing boys to the yard // Fro yo dinner
Easter candy love // Elliotto tanning

{ 18 comments }

Cocoa Puff Ice Cream

by Megan on March 10, 2014

Cocoa Puff Ice Cream Milkshake // take a megabite

Well, I made that chipotle chicken chili again. You see, I’ve been the worst lunch-bringer during the workweek. So this week I’ll have lunch for days! And I also ensured that there’s post-chili ice cream. It’s just, you’re the dinner to my dessert, the cherry on top of my Monday, and cocoa puffs in my ice cream, ya know?

Cocoa Puff Ice Cream  // take a megabite

I added a bit of Nutella and malt powder and it accentuates the cocoa puffs. I didn’t want to add anything to this that would steal it’s thunder. So, next time you want to make chocolate ice cream, I’d suggest going the cereal milk remix route! It tastes good scooped into teeny cones OR even blended up with additional Nutella for a milkshake. So, I hope you have the best Monday!

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Cocoa Puff Ice Cream  (makes scant 1 quart)
Recipe adapted from Momofuku + Jeni, obvz

Ingredients:

cereal milk -

  • 2 1/2 cups cocoa puffs
  • 3 cups whole milk

ice cream -

  • 2 cups cereal milk
  • 1 T + 1 t corn starch
  • 1.5 oz cream cheese softened (3 T)
  • 1/2 t kosher salt
  • 1 1/4 cup heavy cream
  • 2 T corn syrup
  • 1/2 cup sugar
  • 1/4 cup peanut butter
  • 1/4 cup malted milk powder
  • 1/4 cup Nutella

Directions:

  1. Make cereal milk by combining the whole milk with the cereal. Cover with plastic wrap and set a pot on top to keep the cereal submerged. Set at room temperature for one hour. Strain and measure. It should be about 2 cups. Top off with milk if it’s not.
  2. Mix a tablespoon or two of the cereal milk with the cornstarch in a small bowl. Set aside. In a large bowl stir together the salt and the cream cheese. Add peanut butter, malted milk powder, and 3/4 cup chopped chocolate to the bowl.
  3. In a 4 quart saucepan bring the remaining cereal milk, heavy cream, corn syrup, and sugar to a boil. Boil for 4 minutes. Remove from heat and slowly add the corn starch mixture. Return to heat and bring back to a boil for 1 minute or until thickened.
  4. Pour over the cream cheese, salt, peanut butter (and more!) mixture. Whisk until smooth. Cover with plastic wrap and chill for 4 hours.
  5. Freeze in your ice cream maker according to the manufacturers’ directions. When it’s almost done churning pour in the chocolate shavings to mix thoroughly. Transfer to an airtight container. Cover with plastic wrap and a tight lid. Freeze for a few hours or over night. Serve by the scoop or blend up with milk and Nutella and top with whipped cream.

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

Insta Livin // take a megabite

Beyonce pants // dough joke
coffee cake clue //
large marge strikes again

{ 24 comments }

I went to Florida!

by Megan on March 4, 2014

I went to Florida! // take a megabite

You guys, this little weekend getaway to Florida with my lady friend was the most fun ever. I think it has to do a little bit with the whole summerland beach-ville situation, and a lot to do with the fact that Kathy and I have the EXACT same idea of what makes a vacation fun. We are on the same page with beach runs, naps, calzone emergencies, big breakfasts, and pitchers of beer with lunch.

I went to Florida! // take a megabite

We flew into Tampa Wednesday night and stopped at Datz for dinner. Kathy found it online and chose it based on their food names. (Things like a sandwich called a Havana Hottie, and more.) I was craving a salad like whoa so I ordered the Cuban. It had ham, swiss, and cuban bread on top! It was GOOD. (I’m going to make a remix for the blog soon!)

Thursday we gazed at the beach (Watching the ocean made me feel so happy. Like I wanted to compliment or hug everyone I saw.), and then headed down to St. Armand’s Circle to get breakfast at the Blue Dolphin Cafe. This place is so good! They had tasty specials like crab benedict and banana’s foster french toast. (Totally making that soon too.)

Le Macaron has the prettiest chocolates! Vacation means dessert after breakfast, right? I got the freckled Cookies & Cream chocolate and Kathy had the heart-topped raspberry chocolate.

I went to Florida! // take a megabite

After breakfast, we drove over to the Marie Selby Botanical Gardens and fed the cray-cray coy, wanted to hug bonsai trees, sipped on strawberry smile iced tea, and had lady talk among super tall bamboo shoots. We then hopped in our little champagne-colored Corolla and headed to Treasure Island to hang with one of Kathy’s long-time friends. This is where the night gets ridiculous. It included tasty shaved ice, a few big beers, a super-weird dancing singer dude trying to get me to sing along to Brown Eyed Girl (never going to happen, I rolled the microphone down the  bar), giant jenga (I lost 3 out of 4 times), and singing along with Mariah Carey.

I went to Florida! // take a megabite

On the way back to Sarasota, Friday morning,  I took this photo of the Bilmar because it is just so pretty! (That type! That yellow, those palm trees!) We decided to carb-load calzone-style at lunch, ice cream it up, and buy earrings. We drank sparkly sangria with dinner and it made me remember that I can’t wait to make this watermelon sangria and that I just want it to be summer, ya know? There was also a fella there who looked JUST like Johnny Bravo, and there were these pickled white asparagus of doom that we sent back for being super ugly and moosh-ville.

I went to Florida! // take a megabite

Saturday was the most perfect day. I think sometimes, you just need to have a touch of summer in winter to remember it exists. We went for a run, beached it up, and kayaked. Kayaking was my favorite, I think! (There are no photos of this adventure since our phones were locked up in a dry box, but we saw a manatee noggin, held a starfish, spotted Judge Judy’s house, and bugged the hell out of the guide, probably. You see, we couldn’t see the manatee so I called it a mana-tease, and when he mentioned the part of the water known as the “manatee highway” we asked if it was for their work commute.) BUT it was so fun! We went through tunnels and sunburnt our left sides, and didn’t even fall out.

We should’ve brought snacks kayaking because about 10 minutes after we left our stomachs were rumbling like whoa. Good thing the Daiquiri Deck could seat us right away out no the patio after because I needed a crab cake sandwich like you wouldn’t believe.

I went to Florida! // take a megabite

Sunday morning we woke up at Kathy’s friend’s house only to find she’d picked oranges from her neighbor’s tree and was making us freshly picked and squeezed orange juice. (Why don’t I live somewhere where that can happen? Imagine the mimosas!) We stopped at Dough on the way to the airport for cruffins (english muffin, bacon, baked egg deals), red velvet and nutella lattes, and a blueberry donut. We mustered up some singing along to Lady Gaga, but mostly we felt super sad to head home. That’s how you know it was a good vacation, right?

P.S. Photos were all taken with my iPhone and edited using VSCOcam, Afterlight, and Instagram. One or some or all.

P.P.S. Check out my trip recaps for New York, Pittsburgh, and San Francisco if you want!

{ 11 comments }

Honey Graham Cereal Milk Pudding

by Megan on February 27, 2014

Honey Graham Cereal Pudding // take a megabite

Honey Graham Oh’s are my favorite. I call them oat-y oh’s, though. I just love how graham-y they are! Basically, I’ll know when I love someone when I share my oat-y oh’s with them. You see the box is kinda small and generally lasts me 2 (maybe 3) servings. I’m serious about cereal.

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I basically knew I wanted to make cereal milk pudding ever since Cindy made this Cinnamon Toast Crunch Cereal Milk Banana Cream Pie. Best idea, right?! So, get ready guys. I’ll probably be turning all the milk in all the things into cereal milk. I love it as much as Jerry Seinfeld.

P.S. I’m on vacay in Florida with my lady-friend this weekend! Escaping the polar vortex and trying to gain at least 4 new freckles.

Honey Graham Cereal Pudding // take a megabite

Honey Graham Cereal Milk Pudding
Recipe adapted from Martha Stewart

Ingredients:

cereal milk -

  • 2 cups whole milk
  • 2 cups Honey Graham Oh’s

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
  • graham cracker 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 and vanilla until combined.
  5. Divide between cups layering with graham cracker crumbs. Cover and chill.

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

Insta-living // take a megabite

vacation pants // pup drama // pudding shot // goat cheese

 

{ 25 comments }

Neapolitan Rice Krispie Treats

by Megan on February 24, 2014

Neapolitan Rice Krispie Treats // take a megabite

You know what makes me mad? When I grab a dish towel out of the cupboard and they all fall out on my head. And when the train near my house keeps me from dinner when I’m super hungry. Or when I reach for a beer in the fridge, but all I have is some weirdo dark stout guy that’s not for a casual after-work sipping. It maybe frustrates me when I postpone slicing rice krispie treats for a day and find that they are living up to their “kris pie-ness” and slice all jagged-like.

Neapolitan Rice Krispie Treats // take a megabite

Sometimes the only answer is to eat every crumb and scrap. Sometimes the other answer is just not judge their jagged edges and to love them just the way they are like Mark Darcy loves Bridget Jones. Because, you see these striped hotties are so good! The strawberry layer is pink from ground freeze-dried strawberries, and the chocolate layer is full of Nutella.

And, sorry guys. I just want to turn everything into a little mini deer disco tree mountain.

Neapolitan Rice Krispie Treats // take a megabite

Neapolitan Rice Krispie Treats
Recipe adapted from Bakingdom

Ingredients:

strawberry -

  • 2 1/2 T butter
  • 5-6 oz. marshmallows
  • 3 T freeze-dried strawberries, ground
  • 3 1/2 cups rice krispies

vanilla -

  • 2 1/2 T butter
  • 5-6 oz. marshmallows
  • 1 t vanilla extract
  • 3 1/2 cups rice krispies

chocolate -

  • 2 1/2 T butter
  • 5-6 oz. marshmallows
  • 3 T nutella
  • 3 1/2 cups rice krispies

Directions:

  1. Grease a 9×13 inch baking dish.
  2. Make strawberry layer by melting butter and marshmallow together in a large saucepan. Add ground strawberries and rice krispies. Stir until combined. Press into prepared pan.
  3. Make vanilla layer by melting butter and marshmallow together in a large saucepan. Add vanilla and rice krispies. Stir until combined and then top strawberry layer. Pat into an even layer.
  4. Finally, make the chocolate layer! In a large saucepan, melt the butter, marshmallows, and nutella. Stir in rice krispies. Top the vanilla layer. Allow to cool slightly. Lift out of pan and slice. Otherwise they’ll be SUPER tricky to slice and might break a bit like mine did.

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

Insta-living // take a megabite

Eat the rainbow // Waffles // Pup // Springtime baking

{ 37 comments }

The 6th Annual Valentine’s Brunch Party

by Megan on February 18, 2014

The 6th Annual Valentine's Brunch // take a megabite

Sunday was the 6th Annual Valentine’s Brunch Party and Monday was Washington’s Birthday. So I had the day after the party off! It was a Valentine’s miracle! I decorated by repurposing last year’s big fringe garland giving it the horizontal remix. I also decided to cut a big heart (super-jagged-like) out of two pieces of foam core and top it with fringe!

The 6th Annual Valentine's Brunch // take a megabite

For the savory goodness, this year, I made: Cobb Salad Deviled Eggs, breakfast sausage corn dogs, BLT sliders made on 1 oz. light brioche buns with spinach pesto, crispy prosciutto, goat cheese, and balsamic marinated tomatoes, fingerling potato salad, and chicken and waffle skewers made with beer waffles and cornflake crusted chicken.

The 6th Annual Valentine's Brunch // take a megabite

For the sweet side I made skrovaires, strawberry shortcake cups, and baked french toast. I topped all the spoons with wash tape flags and rolled those skrovaires in vanilla sugar. Had to! Brunch always wins because you can eat dessert for your meal, and that’s why it’s best!

The 6th Annual Valentine's Brunch // take a megabite

We sipped on mimosas, which I made by the pitcher this year, and snacked the day away! My favorite thing was the breakfast corn dog situation. I’m crazy about the maple breakfast sausage from Holiday Market, and with a little bit of maple syrup in the batter they were super brunch-y. And now that I know how easy corn dogs consider them popping up on here more often. Get ready.

The 6th Annual Valentine's Brunch // take a megabite

This year I made goofy song lyric valentines. My favorite is, “You’ve got a face with a view,” from the best ever Talking Heads song and my second favorite is “My body’s a zombie for you,” from my favorite Ryan Gosling’s band song.

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I poured a little bit of maple syrup in the bottom of each chicken and waffle cup, and encouraged hot sauce. I went the corn flake route for the chicken instead of frying it so I could use the oven for the chicken while frying the corn dogs. Kitchen drama.

The 6th Annual Valentine's Brunch // take a megabite

I baked up this maple breakfast sausage on Saturday at 350F for about 20 minutes and then dunked it in batter and then fried it up Sunday morning. Cindy always says you shouldn’t just fry one thing if you’ve got oil hot so I fried skrovaires AND these corn dogs Sunday morning fit with a dutch oven, a candy thermometer, and a dream.

The 6th Annual Valentine's Brunch // take a megabite

It was a good thing that I wore my childhood strawberry apron because otherwise I would’ve gotten a bunch of pesto and cheese on my dress. And I love sampling! It just makes cooking so fun!

The 6th Annual Valentine's Brunch // take a megabite

Oops, I totally forgot to get a deviled egg. Amateur hour. But Nicole said they tasted just like cobb salad! Hell yes. I think it was the buttermilk blue cheese I used. It’s eat-in-your-car worthy.

The 6th Annual Valentine's Brunch // take a megabite

These dudes were probably chit chatting about important things like elbow patches, going on strike, dogs, and bow ties. They have no shame about carrying around pink plates. No shame at all!

The 6th Annual Valentine's Brunch // take a megabite

Thanks for not judging my 5th grade handwriting. Thanks for understanding that those teeny messy drawings are champagne glasses, and thanks for being so good-lookin’!

The 6th Annual Valentine's Brunch // take a megabite

These tights didn’t last the whole party. I ripped them twice! What’s the deal! I also spilled twice. Man-o-man. I’ll never get mad at you for spilling though, that’s for sure. I’ve done everything I can to make spilling cool, but I’m not sure it’s catching on.

The 6th Annual Valentine's Brunch // take a megabite

P.S. Want to hear the playlist for the party? Check out HERE! My friend Tim knows what’s up. He made last year’s playlist also.

P.P.S. Want to see parties from the past couple years? Click here to see the 3rd, 4th, and 5th Valentine’s Brunch Parties.

{ 53 comments }

Salted Caramel Cream Cheese Frosting topped Brownie Bites // take a megabite

Ok guys, let’s listen to this song and live our lives! I hope you all have had the best Valentine’s Day! Mine’s been weird-ish this year, but don’t worry, to me Sunday is the big day. I bought a new coral dress and will wear heart tights and plan on making a million mini foods and over-serving mimosas to my favorites.

In the meantime, I totally made these twice last weekend. Once for my friend’s baby shower and once so I could photograph them for you guys! I brought them to work this week and they were a hit! So feel free to bake them up and pop them in a chocolate box and give them to a hottie, or to anyone except your dog since they’re chocolate and all. Hope you all feel loved today!

Salted Caramel Cream Cheese Frosting topped Brownie Bites // take a megabite

Salted Caramel Cream Cheese Frosted Brownie Bites
Recipe from here and Southern Food

Ingredients:

brownies -

  • 1/2 cup (1 sticks) unsalted butter
  • 1 1/4 cups brown sugar (I used a mixture of light + dark)
  • 3 oz. unsweetened chocolate
  • 2 large eggs
  • 1 t vanilla extract
  • 1 cups flour
  • 1/4 t kosher salt
  • 1/2 cup chopped chocolate

frosting -

  • 4 oz. cream cheese, softened
  • 2 T butter, softened
  • 1/4 cup salted caramel sauce
  • 1/2 t vanilla
  • 1 3/4 – 2 cups powdered sugar

Directions:

  1. Preheat your oven to 325°F. Butter or spray with cooking spray, the bottom of a 9 inch square baking dish; cut a piece of parchment paper to line the bottom of the pan so that it overlaps two sides. (You’ll be able to lift out the brownies with the parchment paper later on.) Press into the greased surface.
  2. In a large microwave-safe bowl combine the butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened continue to microwave at 20-second intervals, removing before completely melted, stirring until smooth.
  3. Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Stir in chocolate chunks. Pour batter into the prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out mostly clean, 35-40 minutes. Allow to cool completely.
  4. Run a knife around the edge of the pan and lift out with the parchment paper. Allow to cool completely. Cut into small squares.
  5. Make frosting by beating together the cream cheese, butter, caramel, vanilla and a cup of powdered sugar. Add more and beat longer until it is thick enough to pipe. Pipe onto the brownie bites. Sprinkle with sea salt. Enjoy!

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

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It’s true! P.S. My annual Valentine’s Brunch is Sunday. Follow along on Instagram for sneak peeks.

{ 22 comments }