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.

{ 13 comments }

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…]

{ 23 comments }

- 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.

{ 126 comments }

Cinnamon Spice T-rex Cookies

by Megan on June 10, 2014

Cinnamon Spice T-Rex Cookies  // take a megabite

Sometimes I get the coolest vintage cookie cutters around the same time I’m introduced to T-Rex. So this totally turned into the perfect time to transform dinosaur cookie cutters into song references, ya know? Talk bubbles, dinosaurs, and flowers. No big deal. I should’ve been listening to T-Rex sooner, but ya know, we can’t live life by what we should’ve done. Like yesterday I took two of the wrong trains to get back to my friends’ house. (I’m visiting San Francisco!) I should’ve taken the right train, ya know? BUT if I wouldn’t have taken two wrong trains then there’s no way that I would’ve gotten off the train and been at the intersection at the exact time a Shiba Inu was being walked. I feel pretty lucky about it.

Cinnamon Spice T-Rex Cookies  // take a megabite

So just know that these cookies don’t even need frosting. They are cool with chocolate letters and stuff, but they don’t need anything. They’re soft and dreamy.

Honestly, the more I think about it, these could be the perfect ice cream sandwich cookie. Maybe with a super dark chocolate? Maybe with cinnamon or coffee ice cream? But mostly, they are tasty, and spiced like a dream. So bake them up on a night you feel overwhelmed. Listen to music while you preheat the oven and cut out cookies and bake them because the truth is, you probably have all the ingredients to make these right this second.

Cinnamon Spice T-Rex Cookies  // take a megabite

Cinnamon Spice T-rex Cookies (makes about 2 dozen)

Ingredients:

  • 3 cups all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 t ground cinnamon*
  • 1/4 t nutmeg
  • 1/8 t ground ginger
  • 1/8 t allspice
  • pinch of cloves
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 large egg
  • 1 t vanilla extract

*Feel free to use more cinnamon and less other spices. Follow your heart.

Directions:

  1. Whisk together the flour, baking powder, salt and spices in a medium bowl. In the bowl of a stand mixer (or in a large bowl using an electric hand mixer) beat the sugar, brown sugar and butter together until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, mix in the dry ingredients until just incorporated. Form the dough into a disk and wrap in plastic wrap and chill until firm, 30-60 minutes. When ready to bake, preheat the oven to 350ºF. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut out using your favorite cookie cutter. Bake for 10-12 minutes. Allow to cool for a couple minutes on the baking sheets before transferring to a wire rack to cool completely. Write T-Rex song titles in chocolate whever you see fit.

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

Insta-living // take a megabite

I painted my nails this color // I went to a wedding that was really fun!
Was this tiki drink a mistake? // I love this pup

{ 8 comments }

Lunchbox Polenta Quiche // take a megabite

Sometimes I think of life in a between-haircuts way. Like, ok, I just got my hair cut shorter and I don’t have to go back until August or September. What will be happening then?! How will things be? Will I still be painting hearts on my nails? Probably. Will I have a better lunch appetite? Will I still be wearing floral leggings like twice a week and drinking 24 oz. beers on patios and stress-texting my friends? Will I still have granola scattered around my desk at work? Will I still be eating quiche for breakfast and dinner and granola bars in between? Life is weird, but so much can change between haircuts.

Lunchbox Polenta Quiche // take a megabite

I do know that regardless of where I’m at in life, there will be quiche. And where there’s quiche there will be this polenta crust. I honestly like it better than any other quiche variety. I’m crazy about it! Making them mini is what’s up. (Also a new blog feature.) These are kinda the perfect breakfast situation. I like to carry one out to my picnic table with a tall glass of iced coffee. It’s a solid way to start the day. I might’ve bought a zucchini to put in these, but totally forgot about it. So feel free to switch it up veggie-style. Or just make it one big quiche like here or here.

Lunchbox Polenta Quiche // take a megabite

Feta and Asparagus Quiche Minis with a Polenta Crust (makes 7 minis)
Recipe adapted from The Bojon Gourmet via this post

Ingredients:

polenta crust -

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

filling -

  • 1 bell pepper, sliced
  • 1 T olive oil
  • 1 bunch asparagus, chopped
  • 1/2 cup feta
  • 7 cherry tomatoes
  • salt and pepper
  • scant 1/4 cup grated parmesan, plus more for sprinkling
  • 3 oz. crumbled feta
  • 1/2 cup Greek Yogurt
  • 1 large egg
  • 1/2 cup milk
  • salt and pepper

Directions:

  1. Preheat your oven to 400F. Make the crust. Grease 7 mini pie pans or ramekins. Line with one rectangle of parchment paper for easy quiche removal.
  2. Bring water to a boil with salt. Add the polenta in a steady stream, whisking constantly. Lower the heat to medium-low and cook, stirring constantly, until the polenta is very thick, about 10 minutes. OR if using quick cooking just whisk it into the hot water and it’ll thicken immediately. Remove from the heat and stir in the butter, 1/2 cup parmesan, salt, pepper, and the egg. Divide between the mini pie pans/ramekins, and spread with a spatula to cool a bit. When cool enough to handle, use damp fingers to form the polenta up the sides for a crust.
  3. Toss  the sliced pepper and asparagus with olive oil, salt and pepper. Place on a foil lined baking sheet. Roast the pepper and asparagus and bake the crust at the same time for 20-30 minutes or until the pepper is roasted and the crust is dry.
  4. Sprinkle crust with parmesan, feta, roasted pepper, asparagus, and cherry tomatoes. Whisk together the Greek yogurt, egg, milk, salt, and pepper. Pour over the veggies. Sprinkle with some more parmesan, salt and pepper. Bake for about 30-35 minutes or until the custard is set and a knife inserted in the center comes out clean. Allow to cool for at least 15 minutes. Serve! Store leftovers in the fridge for up to 3 days.

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

Insta-living // take a megabite

RONIN forever // Dino clue // Pink dishes // quiche prep

{ 10 comments }

Beet Brioche Burger Buns

by Megan on June 2, 2014

Beet Brioche Burger Buns // take a megabite

These buns are a burger clue. And for those of you who are anti-beet you’ll be all, “Thank god you can’t taste those earthy fuschia jerks.” Mostly (2nd clue alert) I needed a bright bun for a khaki burger to come. I know I’m not selling this future burger, but beware… it’s been called the Lady Gaga of burgers. It’s a punch in the face with flavor. It’s good. So… get ready for it later this month.

Beet Brioche Burger Buns // take a megabite

But mostly, tell me about your weekend, ok? Tell me the best part of it. These buns were a major highlight for me. I might start making ONLY pink food. It might be happening. These buns, making cold-brew coffee, sitting at my picnic table in the sun, getting a beer alone to take minute to sort my head out, talking on the phone with my BFF, and then just remembering to have faith in the universe kinda sum up my weekend. Tell me about your weekend!

Beet Brioche Burger Buns // take a megabite

Beet Brioche Burger Buns (16 slider buns)
Recipe adapted from these inspired by Club Narwhal

Ingredients:

  • 1 small beet + olive oil
  • 5 T unsalted butter, softened
  • 3/4 cup milk, warm but not hot
  • 1 T honey
  • 1 package (2 t) active dry yeast
  • 1 large egg
  • 3 1/4 cups bread flour
  • 1/3 cup all-purpose flour
  • 1 t salt
  • egg wash: 1 egg + 1 T water
  • poppy seeds

Directions:

  1. Preheat oven to 400F. Rub olive oil over the beet and wrap in foil. Roast for 45-60 minutes or until soft. Puree with butter in a  food processor.
  2. Warm milk in microwave for 10 seconds spurts until warm, about 30 seconds total. Whisk in the honey and yeast. Let stand until foamy, about 5-10 minutes. Meanwhile, beat one egg and set aside.
  3. In a large bowl, whisk flours with salt. Add beet butter and rub into flour between your fingers, making crumbs. Pour in the yeast mixture and beaten egg and stir until a soft dough forms. Scrape dough onto a clean, well-floured counter and knead, scooping dough up, slapping it on the counter and turning it, until smooth and elastic, about 8 to 10 minutes. The dough will be somewhat sticky, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them stickier than your average bread dough. (You can totally use a stand mixer with a dough hook for this too.)
  4. Shape dough into a ball. Place in a medium bowl sprayed with cooking spray, turning once to coat. Top with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
  5. Line a baking sheet or two with parchment paper. Divide dough into 8 equal parts (4-ish oz. a piece) or into slider buns (1/5-2 oz). Gently roll each into a ball and arrange 2-3 inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.
  6. Set a large shallow pan of water on the oven floor. Preheat oven to 400° with rack in center. Beat remaining egg with 1 T water and brush some on top of buns. Sprinkle with sesame seeds if ya’ feel like it. Bake, rotating baking sheets halfway through baking, until tops are golden brown, about 15 minutes or 8-10 minutes for smaller buns. Transfer to a rack to cool completely.

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

insta-living // take a megabite

THIS BEER // My fave salad // this dough is magic // cold-brew?! 

{ 25 comments }