Vegan Zucchini Muffins

by Megan on July 21, 2014

Vegan Zucchini Muffins // take a megabite

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

Vegan Zucchini Muffins // take a megabite

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

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

Vegan Zucchini Muffins // take a megabite

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

Ingredients:

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

Directions:

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

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

Insta-Living // take a megabite

Pretty beers. CharCUTErie. Pie bars. Pizza.

{ 7 comments }

One Dozen Large Marge Blondies

by Megan on July 17, 2014

One Dozen Large Marge Blondie Cookies // take a megabite

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

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

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

One Dozen Large Marge Blondie Cookies // take a megabite

One Dozen Large Marge Blondie Cookies
Recipe adapted from my faves

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

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

Insta-living // takeamegabite

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

{ 11 comments }

Sour Cherry Fro-Yo Ice Pops

by Megan on July 15, 2014

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

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

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

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

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

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

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

Ingredients:

cherry layer –

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

yogurt mixture –

  • 2 cups greek yogurt
  • 1/4 cup sugar

Directions:

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

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

Insta-living // take a megabite

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

{ 14 comments }

Jeni’s Splendid Shortcake

by Megan on July 11, 2014

Jeni's Splendid Shortcake // take a megabite

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

Jeni's Splendid Shortcake // take a megabite

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

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

Jeni's Splendid Shortcake // take a megabite

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

Ingredients:

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

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

Directions:

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

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

Insta-living // take a megabite

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

{ 11 comments }

Vanilla Bean Funfetti Cake

by Megan on July 3, 2014

Vanilla Bean Funfetti Cake // take a megabite

I just don’t know what to say these days! Ask me where to get lunch and I feel like I have no idea what people eat. (Fajitas!?) Ask me what I had for dinner and I might’ve forgotten to eat and will have to get emergency fro-yo after yoga. Ask me where I’m headed on a walk, and I don’t know, but Elliot does. (I let him choose the way, always.) But ask me what cake is perfect for a birthday, I’ll say funfetti, and I won’t even have to think twice.

Vanilla Bean Funfetti Cake // take a megabite

This particular cake, is pretty much a vanilla bean dream with sprinkles mixed in. You see, I initially was going to cake-ify some cupcakes from the archives, but I doubled the recipe, overflowed the cake in the oven, and ended up with one half raw/half burnt casualty and one weirdo layer that I topped with whipped cream and palm trees and sent home with my friend.

So here you go! A cake you can count on! A cake for a super fine dude’s birthday! A cake I ate two slices of because I couldn’t see a piece go to waste! (The second slice was eaten alone in a kitchen after a lady wouldn’t eat it based on her neighbor showering her with baked goods too often. Shoot! More for me.)

P.S. This frosting is a miracle. Just trust me. It’s not too sweet, it’s juuuuuuust right. Goldilocks would love it.

Vanilla Bean Funfetti Cake // take a megabite

Vanilla Been Funfetti Cake (recipe makes one 2-layer 8-inch cake)
Recipe adapted from Organic and Chic 

Ingredients:

  • 2 sticks unsalted butter, softened to room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup milk
  • 1 T vanilla extract
  • 1/2 vanilla bean, seeds scraped out
  • 2 3/4 cups all-purpose flour
  • 1 1/2 t baking powder
  • 1/2 t salt
  • heaping 1/4 cup sprinkles AKA jimmies + more for topping
  • whipped vanilla bean buttercream frosting (recipe below)

Directions:

  1. Preheat oven to 350°F. Spray two 8-inch round baking pans with cooking spray and line the bottoms with parchment paper or nonstick foil. Spray again.
  2. In a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter and sugar on medium speed for 3-5 minutes or until light and fluffy. Scrape the sides of the bowl with a rubber spatula to ensure that everything is well mixed. Add the eggs one at a time, beating for one minute after each addition.
  3. In a small bowl whisk together the flour, baking powder, and salt. In a separate bowl combine the milk, vanilla extract and vanilla seeds.
  4. With the mixer on low speed, alternate adding the flour mixture and the milk mixture in three batches. Start and end with the flour mixture. When the batter is just combined, shut off the mixer and thoroughly incorporate the dough with a rubber spatula. Stir in sprinkles. Divide batter between two cake pans.
  5. Bake for 35-40 minutes*, or until a pale golden color, and a skewer inserted int he center of the cakes come out clean. (For cupcakes bake for 25-30 minutes.) Let the cakes cool in the pans for 15 minutes before inverting onto a wire rack to cool. Frost and sprinkle only when completely cool. Note: I placed the cakes on the wire rack in the freezer for 30 minutes before assembling, and it worked fabulously. OR wrap each cooled cake layer in plastic wrap and refrigerate over night to ice the following day.

Vanilla Bean Funfetti Cake // take a megabite

Beer CANdles and sparklers don’t hurt a thing. Hashtag party time.

Whipped Vanilla Bean Buttercream Frosting
Recipe adapted from Organic and Chic

Ingredients:

  • 1 1/2 cup milk
  • 1/4 cup + 2 T sifted all-purpose flour
  • 1 vanilla bean, seeds scraped out*, reserving beans
  • 3 sticks unsalted butter, softened
  • 1 1/2 cup granulated sugar

* or 1 1/2 T vanilla extract

Directions:

  1. In a small saucepan, combine 1/2 cup milk with the flour and vanilla seeds. Whisk together until there are no lumps. Over medium heat, slowly add the remaining cup of milk, whisking constantly and cooking until the mixture barely comes to a boil. Reduce the heat to low and continue whisking until the mixture starts to thicken slightly. Immediately remove the pan from heat and keep stirring, it will continue to cook a minute or two on it’s own. Add the vanilla bean pod and set aside to cool to room temperature, steeping with the whole vanilla beans in the mixture. Refrigerate for a few minutes until cooled to room temperature. Pass the mixture through a fine mesh strainer to get the vanilla bean pods out and to keep any lumps from being in the mixture. Set aside.
  2. Cream the butter on medium speed, 3-5 minutes, with an electric mixer until soft, about 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5-7 minutes, stopping the mixer now and then to scrape down the sides of the bowl and then resume beating.
  3. With the mixer on low speed, slowly pour the milk mixture into the butter and sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, about 3-5 minutes. Frost your cake.

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

weekend prep // take a megabite

Get weekend-ready with a bikini, shades, Jeni’s ice cream, and cold-brew.*

Visit my Instagram to see where that stuff up there is from if you want!

{ 17 comments }

Workin’ It: Summer Cocktails

by Megan on June 30, 2014

Workin' It - Summer Cocktails for Metro Detroit Bride Magazine // take a megabite Photographs by Joe Vaughn

It’s summer time so it’s prime time for backyard drinking. (I know this especially well after this weekend. Moscow Mules, FTW!) So here are five cocktail recipes to keep your weekends boozy and your mornings bagel-y. You see, I was lucky enough to work with Metro Detroit Bride on this cocktail shoot. Consider them all sampled by me.

P.S. Cindy and I made a similar champagne and coulis cocktail for our picnic party last year.

Featured booze: L. Mawby Sparkling Wine

Workin' It - Summer Cocktails for Metro Detroit Bride Magazine // take a megabite Photographs by Joe Vaughn

I normally can’t drink gin, but I can sip it for real when it’s mixed with watermelon juice and cucumber simple syrup. That syrup changed things for me. It’s just cucumber-y enough, ya know?

Featured booze: Two James Old Cockney Gin

Workin' It - Summer Cocktails for Metro Detroit Bride Magazine // take a megabite Photographs by Joe Vaughn

This drink is super lady-like and lookin’ good in stripes. It’s a touch sweet, so add more vodka as needed.

Feautured booze: Valentine Vodka White Blossom Vodka + St. Germaine

Workin' It - Summer Cocktails for Metro Detroit Bride Magazine // take a megabite Photographs by Joe Vaughn

I love the idea of a champagne sangria. I can’t wait to make more versions of this this summer! Maybe even a brunch sangria?

Featured booze: Pinot grigio + Black Star Farms Pear Brandy

Workin' It - Summer Cocktails for Metro Detroit Bride Magazine // take a megabite Photographs by Joe Vaughn

I think we all know this is my favorite drink of the moment. Next up, watermelon!

Featured booze: Blackberry infused DiVine Vodka

Click HERE for a larger readable pdf of the layout/recipes above.

red-megabite1

Summer – Fall 2014 // Metro Detroit Bride magazine
Styling and recipes by Megan DeKok (me!)
Photographs by Joe Vaughn

{ 20 comments }

Mocha Ice Pops

by Megan on June 27, 2014

Mocha Ice Pops // take a megabite

I tried to do laundry on Tuesday, but I ate sliders and listened to records instead. I tried to help Elliot not hear fireworks by blaring music, but he couldn’t ignore them no matter how loudly I blared Otis Redding’s romance tunes. I tried out a new dance move in front of the mirror, but it looked way cooler in my head, and now I think I should probably keep dancing to myself, in my apartment, when home alone, or just stick to the slow-dancing thing. I tried to do the dishes every night, but instead I ordered carry-out and watched tv shows. I tried freezing a coffee and coconut milk popsicle concoction, but somehow all the coffee flavor sunk to the bottom (or top) while freezing.

Mocha Ice Pops // take a megabite

So I’m pretty glad that when I tried making these popsicles, they worked! These coffee pops are lightly sweet and coconut-creamy. The chocolate mocha-fies these in a respectable way. The sprinkles give them a crunch and a prettiness that I just can’t ignore. I like to eat them for a post-work pick-me-up. (Holy hyphenation.) I like to eat them in the backyard near my tiki fence while people walk by and Elliot curses at them as only a 14 pound dog with serious sass and a heart of gold can.

So, now I want to make them peanut butter (probably because of Nicole) and I want to melt ice cream to freeze in a pop (probably because of Cindy) and thank goodness summer just began because I want to try to make plenty more pops this season. Check out all the other Popsicle Week Dreams right HERE.

Mocha Ice Pops // take a megabite

Mocha Ice Pops (makes 10 popsicles)

Ingredients:

  • 1 can full fat coconut milk
  • 1 1/2 cups cold brew coffee (or regularly brewed)
  • 1/4 cup maple syrup or brown sugar simple syrup
  • 2 t vanilla exract
  • 10 oz. semisweet chocolate chips
  • 2 T coconut oil
  • sprinkles

Directions:

  1. Whisk together the coconut milk, coffee, maple syrup, and vanilla. Taste and add more coffee or maple syrup to taste. Fill ice pop mold, insert sticks, freeze overnight.
  2. Melt together the chocolate and coconut milk in 30 second intervals in the microwave until smooth. Remove popsicles from mold, Dunk in chocolate, add sprinkles, place on a parchment lined baking sheet. Pop in the freezer until solid. Serve right away or store in a sealed container in the freezer or zip-top bag. Enjoy in lieu of coffee in the morning or afternoon.

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

Insta-Living // take a megabite

Summer means backyard hanging, cold-brew coffee
(and failed popsicle attempt), giant salads, and sunglasses erry day.

P.S. All of these photos were taken with my iPhone 5 and edited with the VSCO app.

{ 19 comments }

I went to San Francisco! (Again!)

by Megan on June 24, 2014

I went to San Francisco // take a megabite

You guys! I went to San Francisco earlier this month to hang with my BFF and work a few days in the SF-based office for the agency I work at. (Is that sentence weird?! You get the idea, right?) Basically, I figured that I’d do a long vacation with a few workdays mixed up in there.  I was pretty excited to get a direct flight landing me there just in time for brunch. We went to Paisan where each of us got a different variety of their bruschetta. I opted for the one with pancetta and a poached egg and hell yeah to the grits with maple syrup and butter, for real. I’m not going to lie though… I felt like I was getting hungrier eating this. Has that ever happened to you? Was this just my vacation hunger? I have no idea, but it was so good and I want to make a bruschetta brunch soon for my favorite people. I totally drank a gin, blackberry, cucumber drink called a Bee’s Knees and it lived up to it’s name even if I let it get a little watered down because I’m a total girl where gin is concerned.

I went to San Francisco // take a megabite

We kept up the day drinking thing and headed to the Missouri Lounge. And Katie was right. It felt like a Detroit bar. It had an awesome back patio where there were so many dogs, and I had to contain myself from petting them all. We got some bratwurst and drank some beers and chit-chatted. The night ended with dreamy fried rice, some ramen, and me almost falling asleep in the noodles based on a few factors like: a late night pre-flight, beers, carbs, but mostly the time change. It was the time change mostly, I bet. I passed out at 8:30. (Don’t judge, that’s 11:30 in Michigan.)

I went to San Francisco // take a megabite

Oh you guys remember Penelope, right? She’s Elliot’s lady friend. Their celebrity couple name is Penelliot. Ringing a bell? Well, I felt good about hanging with her there too. Even if she got sprayed by a skunk and her head smelled quite skunk-y despite looking luxurious and regal.

I went to San Francisco // take a megabite

While working, I took a break to go get this Bahn Mi with 5-spice chicken and jalapeños. I totally got a Vietnamese iced coffee and sat outside to eat it independent-lady style. And you know what? I got that same feeling I got in Florida when I sat by the ocean. I was just sitting out there by myself, and so many people were walking by, and it was the busiest street and I felt happy. Being ocean-crunk and busy-city-crunk is a thing. It’s like you’re overwhelmed with how awesome life is! I wanted to compliment everybody lady’s-bathroom-line-style.

P.S. I totally ate the other half of this sandwich as a mid-morning snack secretly at my desk like a real weirdo. I couldn’t bear to waste it, and I was hungry.

I went to San Francisco // take a megabite

On another fun lunch, my lady friend at the office took me here! I totally got a pork sandwich on fried plantains. It was REALLY good, but not photogenic. Super-good personality, but not cute. Amy got this Burmese tofu salad that I honestly can’t stop thinking about. I took one unforgettable bite of it which caused me to google the hell out of the internet to somehow figure out how to make it… I haven’t found it yet, but if any of you have any idea about how to do this, let me know. It was SO good. We also had some watermelon strawberry sangria that has my heart. Still.

I went to San Francisco // take a megabite

Where’s Uncle Jesse? Where’s Danny Tanner? Where are those kids at?

I went to San Francisco // take a megabite

I was lucky enough to meet Tracy Shutterbean on my trip! She said it right in her post when she said “instant friends.” It’s true! Being two girls who appreciate a good carb and cocktail lunch, we went to Boulettes Larder where I had black fig pizza that changed my mind about figs forever. Cindy said it best, when she said that it’s so fun to realize you love a new food somewhere new! We chatted about my Midwest accent and astrology and blogging. Best ever. I wish it could happen weekly!

I went to San Francisco // take a megabite

I figured after such a carb-filled lunch, I should eat more carbs in the form of thick $4 toast. Amy got walnut bread with strawberry rhubarb jam and I got cinnamon raisin toast with brown sugar and sea salt. It was SO GOOD. And iced coffee for days. I needed the carbs though, you guys. I had to take a bus, to a train, to a walk.

I went to San Francisco // take a megabite

Katie and I went to Off the Grid to eat lobster rolls, only to find that truck was NOT there. We opted for some steamed buns and giant sandwiches, beers, and ice cream to get by. It was pretty cold though. Like, WINDY ocean air and I brought Michigan summer clothes. Needless to say, we ate and drank as much as possible and then headed back to Berkley.

I went to San Francisco // take a megabite

I was not kidding about eating and drinking as much as possible. This sums up my trip a little bit. This sundae was a dream. I opted for chocolate gelato, peanut butter nutter butter gelato, brownies, and hot fudge… just a small sundae on a Thursday.

I went to San Francisco // take a megabite

I mean, these flowers, you guys. I wanted to buy flowers at all the stands. There were peonies and dahlias everywhere like it was no big deal. California is pretty casual about being so pretty.

I went to San Francisco // take a megabite

Later on in the week, I explored on my own. I popped over to The Mission to shop around, eat, and hang out. I started out at Ritual for a super pretty latte and to buy coffee. I might need to learn how to make latte art. Hearts on every drink, please.

I went to San Francisco // take a megabite

I’m like pink house paparazzi. And the contrast of the orange roof? Cute.

I went to San Francisco // take a megabite

For lunch I popped into Tartine Bakery and got a croque monsieur.  They put asparagus on it and serve it with that petite Dr. Seuss-esque pickled carrot. So thoughtful! Here’s the part where I ordered a morning bun (AKA. giant cinnamon sugar donut) for later and then ate it in the time it took for them to give me this sandwich. Worth it.

I went to San Francisco // take a megabite

I got done in The Mission sooner thanI thought so I took a Beyonce-esuqe Uber car to Ocean Beach. You see, I’m an Uber amateur so I guess I picked a luxury car. I was ridin’ around town in large black SVU’s exclusively. What a diva! (Total pricy accident. I blame not being able to see my phone screen the sun.)

Anyhow. OCEAN BEACH. I mean, really. Prettiest in the entire world? Maybe? I couldn’t believe it when I was there. I was thinking it’d be cool to tip toe out to the water, but instead looked real weird burning the hell out of my feet on the sand and leaning against the rocky wall to lift my feet up near a dude sun-bather. I then attempted to run back to non-lava (the boardwalk). But mostly, best ever, and so pretty, and I wish I could go there on the regular.

I went to San Francisco // take a megabite

That night, Katie and I went to Pizzaiolo. (I honestly thought they were saying “Pizza Yolo”.) We got the black fig, ricotta, mint, and prosciutto salad situation. (BLACK FIGS, you guys!) And then we opted for the margarita and the potato pizza. It was so good. That crust is perfectly crispy, chewy, thin-ish, dreamy, awesome. We ate the leftovers for breakfast on paper towels and didn’t warm it up because despite my Uber car choices, I’m not really a diva.

I went to San Francisco // take a megabite

Now let me tell you that this fried chicken sandwich might’ve stolen the show from all the food on my trip. It was just perfect. I keep thinking about how that slaw has super thinly sliced jalapeños in it. It was spot on with the spice level. And that strawberry shortcake was perfect. Kinda my dream lunch right here.

I went to San Francisco // take a megabite

I love a good rainbow of vintage shirts and dresses. I bought a green shirt here that I can’t wait to wear all summer. I’m a sucker for a good crop top, ya know?

I went to San Francisco // take a megabite

Doughnut Dolly is one smart lady. She has drawers of doughnuts ready to be filled. The fillings of the day were strawberry jam, peanut butter cream, and dark chocolate. We split a strawberry jam one, and oh man. I’m going to make these soon too. I’ve never been a jelly doughnut kind of girl, and now I know that it’s just because I’ve only ever had gross ones before. Because good ones are GOOD. Anyone want to open a doughnut shop with me Detroit-style? Let’s do this. I’m being completely serious.

I went to San Francisco // take a megabite

Would you judge me if I said that I ate this ice cream at like 10pm on the fried chicken, donut, day? Can I just tell you that it was the best. AND that waffle cone was the best waffle cone I’ve ever had, and I’ve eaten a few waffle cones in my life. It’s made to order with these crazy inventions that churn and freeze it simultaneously. I might need one of those for at home. Life-changing.

I went to San Francisco // take a megabite

I got this crazy minty mojito iced coffee at Philz Coffee (while eating a cookie in line) and it was ridiculous! So good. Don’t bother having any doubt in your mind, that I have mad plans to make this TODAY. Like for real, today. If it’s dreamy like Phil, I’ll post the recipe next week.

The rest of my visit was full of shopping, lady talk, fancy ginger beer, lobster rolls, bean and cheese burritos with cheese… and beans, root beer, and movie-watching. It was just what I needed! Change of scenery totally makes you ok with your day-to-day scenery again, I think.

P.S. If you want to see what I did, I mean, ate my first time in San Francisco click HERE.

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Chickpea Sliders // take a megabite

I’m feeling pretty happy about some stuff. For example, I forgot how much I love the song Breaking Up is Hard to Do. It reminds me of my childhood, and it makes me dance… probably a little bit too 80’s + Charlie Brown. (Sorry, downstairs neighor!) And it’s summer, guys! Even though it’s a scorcher in my apartment and it’s kinda too hot to make pizza and feel ok about it.*  And I’m really happy it’s burger week. Because I’ve wanted to make chickpea burgers for awhile, and these are the Lady Gaga of burgers. They are wearing a fuchsia bun instead of a meat dress. You get the idea.

*Although, I’m going to make pizza soon whether or not the weather has my back. And last night I might’ve baked up black figs on naan in order to pizza it up without the whole 500 degree oven thing.

Chickpea Sliders // take a megabite

I bet you’ll want to package these up for all your favorite people to eat for lunch. I bet you’ll invite a super hottie over for one along with a simple yet tasty salad full of strawberries and blue cheese. I bet you’ll want to keep these on hand to bring to lunch at work. I bet the bun will steal other people’s lunch thunder.

But mostly here’s how you make these: mash stuff, stir things, pat patties, and fry them in a little bit of olive oil. Wam. Bam. Burger time. These are a punch in the face with flavor. I blame the lemon, and by blame I mean: hell yeah lemon!

Chickpea Sliders // take a megabite

Chickpea Sliders with Whipped Feta and Cucumber Slaw
Burger recipe adapted from Cooking Light

Ingredients:

chick pea sliders –

  • 1/2 cup mashed potatoes ( or 1 medium red potato)
  • 3 T olive oil, divided
  • 2 cloves garlic, pressed
  • 1 shallot chopped
  • 1 (15.5 oz.) can chickpeas, rinsed and drained
  • zest from 1 lemon
  • 1 t hot sauce
  • 1/2 t smoked paprika
  • 1/4 t freshly ground black pepper
  • 1 egg
  • 1/2 cup panko bread crumbs

whipped dill feta –

  • 1/2 cup feta
  • 3 T Greek yogurt
  • 1 T fresh dill, chopped

cucumber slaw –

  • 1/2 an English cucumber, grated
  • 1/4 cup rice vinegar
  • salt + pepper

*Serve them up on Roasted Beet Brioche Buns!

Directions:

  1. Peel and boil the potato for about 10 minutes or until knife slices into it super easy-like. Meanwhile, place the feta, Greek yogurt, and dill in a food processor. Process until smooth. Add more yogurt as needed. Chill. Grate the cucumber and toss with vinegar, salt, and pepper. Chill.
  2. Transfer cooked potato to a medium bowl. Add one tablespoon of olive oil, garlic, shallot, and chick peas. Mash until pretty smooth, but still a little bit chunky (follow your heart). Add the lemon zest, hot sauce, spices, and egg. Stir together. Add panko bread crumbs, crumbling as you add them to the mixture. Stir together. Divide into 8 patties, less or more depending on the bun size you’re working with.
  3. Heat olive oil in a nonstick skillet over medium heat until hot. Cook burgers for about 4 minutes on each side, or until browned and crisped. Serve on toasted buns with whipped feta and cucumber slaw.

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

Burger Week  // take a megabite

Check out everyone else who posted burgers today: Sweet Chili and Pineapple Thai Burgers, Caprese Burgers, Lamb Burgers with Goat Cheese and Tzatziki, Pesto Bacon Breakfast Burger, Eggplant Hummus Veggie Burgers, and Paleo Veggie Sliders.

[click to continue…]

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- Contest Closed -

Strawberry Sconecake // take a megabite

My favorite summer-time memory, growing up, was when my mom would make strawberry shortcake for dinner. She would make it cake-style. She’d bake up a giant round biscuit and slice it down the center. She’d fill it with juicy strawberries and whipped cream. We’d each get a giant slice served up in a bowl for dinner! This might be a giant reason why I love this dessert so much, ya know? I keep making versions of it! (Lemon poppy seed, chocolate, sorbet-style, s’mores, apple cinnamon, and more probably!)

Strawberry Sconecake // take a megabite

I took my mom’s summer dream dinner and brunch-ified it. Instead of her go-to shortcake, I opted for two 6-inch strawberry scones and placed sweetened yogurt and berries between the layers. It’s a summer breakfast shortcake cream! Hey mom, I see your dessert-dinner and I raise you brunch.

In order to make this sconecake super easy on you guys, I’d recommend making the sconecakes the day before and assembling it quickly the morning you’re serving it. Then you don’t have to worry about being impatient about cooling (I get totally impatient) and assembly takes barely any time at all, so it’ll be ready to serve in no time.  You can also bake this as a single 9-inch cake layer (for 10 or so more minutes) and then slice the cooled sconecake down the center to fill with yogurt and berries

Strawberry Sconecake // take a megabite

GIVEAWAY: So, I really want you guys to get your Strawberry Shortcake on. So much so that I’ve got a giveaway for one lucky winner! All you have to do is comment telling me one happy thing about your day, and you’ll be entered to win $100 worth of coupons for Driscoll’s berries. And please promise that if you win, you’ll make strawberry shortcake for dinner, ok?

For another chance to win, “like” me on Facebook and then pop back over and leave another comment letting me know.

Contest will close in one week, on Monday, June 23 at 6pm (EST). Winner is below:

Jenna won!

Jenna from Just J. Faye who loves pedicures and peach crisp won a berry fun prize! Keep an eye out for an e-mail from me, and congratulations!

Strawberry Sconecake
(makes one two-layer 6-inch cake)

Ingredients:

sconecake –

  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 stick (1/4 cup) unsalted butter, cubed and chilled
  • 3 tablespoons sugar
  • ½ lb. strawberries, chopped (1/2 a package)

filling –

  • 1 cup plain Greek yogurt
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla
  • 1/2 lb. strawberries, quartered* (1/2 a package)

*Reserve the cutest ones to top the sconecake.

Directions:

  1. Make sconecake. Preheat your oven to 425 degrees. Line the bottoms of two 6-inch cake pans with parchment paper.
  2. Whisk together the milk, egg and vanilla, set aside. In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture using a pastry blender or your hands. Work until you have no lumps bigger than a pea. Add the sugar and strawberries. Toss to mix. Add milk mixture to the dry ingredients. Bring dough together gently with a wooden spoon. Fold together using a spatula and knead it in the bowl, turning it onto itself about 12 times.
  3. Divide between prepared cake pans. Bake for 15-20 minutes, or until golden and the top center is set. Cool completely on a wire rack.
  4. Make filling. Whisk yogurt, and honey together. Place between cake layers with sliced strawberries. Top with additional cute berries. Slice and serve for brunch.

Click HERE for a printable pdf of the recipe above.

For more fun shortcakes click HERE.

Strawberry Sconecake // take a megabite

Paid endorsement from Drisoll’s – Visit www.driscolls.com for more berry recipes and to enter their summer sweepstakes.

While this is true, all opinions above are my own. I truly love Driscoll’s berries and bake/eat them all the time. Thank you for supporting the sponsors that help make this blog of mine possible.

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