Boozy Eggnog Milkshake w/ Maker’s 46

by Megan on December 8, 2015

Boozy Eggnog Milkshake // take a megabite

Things that make me happy: Elliot, brunch, NAPS, metallic shoes, pink Christmas trees, silver Christmas trees, mini Christmas trees and boozy milkshakes.

So when Maker’s Mark contacted me and was all “Hey girl, want to make an eggnog cocktail with fancy bourbon?!” I responded with a super profesh-ish, “Hell yeah.” Or something like that.

Boozy Egg Nog Milkshake // take a megabite

When I think of eggnog, I think of it kinda as drinking an ice cream base. Which is weird of me, but maybe strangely accurate? So, to me, the natural progression was to spike a milkshake and drink it before 3pm when the light was right. And so I did, and it just know that I love it. It’s delish! Spiced af and glorious. (Whoa.)

Annnnyway! This recipe is in a contest! So vote for it if you think it deserves yo love! It’ll be up on Maker’s Mark Instagram just dying for you to like and comment. So do it up! Thanks so much! I love you as much as I love this milkshake!

Boozy Egg Nog Milkshake // take a megabite

Boozy Eggnog Milkshake (serves 1)
Recipe for the #GetCozyCocktail contest

Ingredients:

  • 3 scoops Eggnog-esque ice cream (recipe below)
  • 1.5 oz. Maker’s 46 Bourbon (or more if you want!)
  • 1/4 cup eggnog or whole milk
  • whipped cream, to top
  • cinnamon and nutmeg sprankles

Directions:

  1. Blend! Top with whipped cream and spices. Chug it or share with a friend!

Eggnog-esque Ice Cream (makes a hefty pint)

Ingredients:

  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz (3 T) cream cheese or goat cheese, softened
  • 1/4 t fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup dark brown sugar sugar
  • 2 T light corn syrup
  • 1 heaping t freshly grated nutmeg
  • 1/2 t ground cinnamon
  • 1 vanilla bean

Directions:

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

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

Boozy Eggnog Milkshake // take a megabite

Full Disclosure: Maker’s Mark gave me a #GetCozy care package full of booze, lil mugs and even ear muffs for the booze in exchange for getting cozy with it cocktail style. Thanks for supporting the brands that help make this blog possible! Because you see, I really love this drink! And I’d make you one if you came over.

{ 5 comments }

Let’s go to Grand Rapids!

by Megan on December 1, 2015

Let's Go To Grand Rapids // take a megabite

A couple weekends ago, I went to Grand Rapids thanks to ExperienceGr and The Lemon Bowl (who organized this adventure weekend).

Let's Go To Grand Rapids // take a megabite

We started off a boozy weekend with happy hour and beer and wine and champagne at the Food and Wine festival and finished off the night with a Founder’s brewery tour! Can you believe all those cans of All Day IPA?!

Let's Go To Grand Rapids // take a megabite

We got up bright and early to get breakfast. I had that lil wrap. It had a black bean/quinoa patty in it?! I loved it. I totally want to incorporate that into a recipe soon. And lunch was this big huge salad at Wolfgang Puck’s Kitchen restaurant. It was DEEEElish.

Let's Go To Grand Rapids // take a megabite

We made pasta in the afternoon. I had NO idea it was that simple! Just 1/2 cup flour + 1 egg and POW, pasta. I was a pasta pair with Jocelyn from Grandbaby Cakes. (She’s a dream, did you know!?)

Let's Go To Grand Rapids // take a megabite

We had dinner at Grove where the gnocchi was served with duck (!) and the butterscotch pudding stole the show. I kinda think next time I’ll probably opt for the butterscotch pudding entree. I gazed at cinnamon rolls, bought chocolates and chatted with these ladies until late into the night.

I had so much fun with Maggie of Smashed Peas and Carrots, and Monique from Ambitious kitchen too! I’m so glad we all got to meet and hang out all weekend. Now I know who to hang with when I’m in the Chicago area next time, too! Until next time, Grand Rapids!

Let's Go To Grand Rapids // take a megabite

Below is a little list of links in case you pop into the city and are looking to stay somewhere nice and want to eat lots of good food.

STAY //
Amway Grand Plaza Hotel – (Where the view is CUTE.)

EAT + DRINK //
San Chez Bistro | The Kitchen by Wolfgang Puck | Founders Brewing Co. | Food & Wine Festival | Grove

NEXT TIME //

Madcap Coffee | Reserve

SHOP //
Downtown Market (buy cute jars, bread, smoothies and more!)

PASTA MAKING //
The Local Epicurean (or BUYING pasta)

P.S. Check out more travel posts below:
Portland, Kentucky, New Orleans, ClevelandSan Francisco 1,
San Francisco 2PittsburghNew YorkFlorida

{ 5 comments }

Matcha Rice Krispie Treats

by Megan on November 19, 2015

Matcha Rice Krispie Treats // take a megabite

Here are some random facts: the other night I dropped some zucchini while couch dinner-ing and never found it. I’m ok with nachos burning my tongue if they’re good enough. Rosé motivates me to clean, so my apartment is REALLY clean right now. And two dudes at work took one bite of these and threw them in the trash because they evidently don’t like matcha? I obvz unfriended them on all forms of social media immediately. (JK JK JK JK)

Matcha Rice Krispie Treats // take a megabite

Anyhow, my bffffffffs liked these a ton! I even brought them out for drinks with me even though the door said “no outside food”, but THIS outside food is allowed, I think. I should’ve brought more since they were wasted on work peeps! Ah well, they’re dreamy I’d say.

Matcha Rice Krispie Treats // take a megabite

Matcha Rice Krispie Treats

Ingredients:

  • 3 T butter10 oz. marshmallows
  • 6 cups crispy rice cereal
  • 3 T matcha green tea powder
  • 1 vanilla bean
  • white chocolate
  • sprankles

Directions:

  1. In a large pot melt the butter. Add marshmallows and stir over medium heat until melted. Add matcha and vanilla bean, mix until combined. Add cereal and stir until coated. Transfer to a greased 9 x 13 inch pan. Pat until even. Set aside at room temp for an hour then slice.
  2. Melt white chocolate! Dunk slices of rice krispie treats in and sprinkle with sprinkles.

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

Insta-living // take a megabite

Megabite couch dinners are in full effect.

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Lunch with Wolfgang Puck

by Megan on November 12, 2015

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Last week I was e-mailed to see if I’d want to hang with Wolfgang Puck over lunch at his restaurant, Steak at the MGM Grand Casino. How unreal, right?! I RSVP-ed with a “Hell yes” and started getting excited. On Thursday, Nicole (of Dula Notes) sent me a text and she was invited too! Best news ever. We had the best time.

Lunch with Wolfgang Puck // take a megabite

When we arrived, we met Wolfgang and he invited us into the kitchen to drink wine and see how everything was prepped for our lunch together. I hung out at the salad station where this stacked dream was made. I was excited to see that the vinaigrette that was made was super similar to my go-to! Champagne vinegar forever! AND cheese sampling happened for real.

Lunch with Wolfgang Puck // take a megabite

This was the part when Wolfgang (Whoa, first-name-basis up in here.) was saying to just add pesto to anything to make it tasty. He knows what’s up.

Lunch with Wolfgang Puck // take a megabite

That fresh pasta was paired with pesto, lobster and flash-fried tomatoes. The whole frying thing was just so they could be peeled super easily. I took seconds of this, believe it!

Lunch with Wolfgang Puck // take a megabite

I feel like I relate to this smiling photo of him so much! Putting that dreamy chimichurri on meat-y goodness would have you feeling happy too! Especially if you tasted it. I also liked how it was not pureed to death. Fresh like whoa.

Lunch with Wolfgang Puck // take a megabite

Meat errywhere. Wolfgang liked to say that photos of food should be SUPER up close. You don’t argue with that dude. He approved of this photo. You can see it riiiiight here.

Lunch with Wolfgang Puck // take a megabite

The dessert was a dreamy soufflé sitch served with a strawberry sauce of my dreams. I want to make it for breakfast, lunch and dinner. I was trying to type the name in my phone and it autocorrected to cloud cab… I’ll get back to you about it.

Check out Nicole’s post HERE!

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South X Saints // Sunday Supper

by Megan on October 29, 2015

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I popped into Atlanta over the weekend because I needed fried chicken. Erika’s fried chicken to be exact! You see, my girl’s been hosting South X Saints dinners every month. I knew in my heart that I had to make it to one, so over the weekend, we Sunday Suppered.

(Did you know we met in Florida a couple years ago?! We bonded over weird food and late night spaghetti with Cindy.)

South x Saints Sunday Supper // take a megabite

I painted my nails with glitter nail polish in the airport, napped on the plane and landed in Atlanta. After a quick freshening up sitch, I headed to the Garner Girls space. These twin ladeez make pickles and have a lovely space with a barn door and a blue wall. Peep dat above.

South x Saints Sunday Supper // take a megabite

We started with some cocktails and appetizers. My favorites were a tie between the gumbo (forgot to get a photo, but I ate 3-4…), and these little cornbread pickle pimento stackers (technical term). I’d like to try my hand at making them!

South x Saints Sunday Supper // take a megabite

The cocktails were a gin, grapefruit and champagne punch as well as bourbon with apple cider. Real talk, I’m not normally a gin or bourbon girl, and this night I was both, so there ya go! And now I feel like I can gin and bourbon with the best of them! Or the decent of them! Or the when-served-with-fried-chicken-them.

All 17 guests of us got these BIG servings of mac and cheese. I just want to say that I ALMOST finished mine, but I def ate 3 biscuits and dessert and wine.

South x Saints Sunday Supper // take a megabite

So the moral of the story! This dinner was bomb and I had the best time and I can’t wait to vacay with Erika in the future!

P.S. Check out Erika’s blog here AND South X Saints Supper Club here! If you’re in the Atlanta area, get on it! And if you’re from Detroit, let’s go together! XOXO

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Yeah Whatever Wednesday No. 2

by Megan on October 21, 2015

Yeah Whatever Wednesday // take a megabite

This is my second time baking up this Carrot and Apple Oat breakfast slice. Basically the vegan and slice-y version of this recipe. I can’t wait to eat it for breakfast every day!

Can’t wait for Sunday! Eating fried chicken made by my girl Erika!

Really might  need this egg waffle maker. To serve ice cream, obvz!

This Goat Cheese with Cherry Onion Compote from Cindy has me wanting to have snack dinner in a real way.

I wanna make this spicy squash and feta sitch from How Sweet Eats.

Feeling weird?! Babe Vibes made a Pep Talk Generator! I’d recommend putting a direct link to it on your iPhone for any and every time you need it.

This lil Asparagus and Eggs breakfast sitch from Mary sounds so good. I wanna make it! Or find a hunk to poach an egg for me.

Cindy’s been telling me about the Great British Baking Show. It’s on Netflix now, and so I’ve been watching it. My stomach is growling right now during the bread episode and I ate a cookie during the cake episode. I also want to make marble-y rye rolls for real.

A few more things I’ve got on my mind:
these nails (how?!), this bestie pin, this t-shirt, this cute heart frenz pin, I wanna be this babe for Halloween, I think about Palm Springs a lot and this snack cake.

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Avocado Whoopie Pie Monsters

by Megan on October 19, 2015

Avocado Whoopie Pie Monsters // take a megabite

I ate one of these out of the freezer when I discovered it late last Wednesday. Sometimes after a night of lady chit chat and hanging out and having many drinks and a teeny amount of dinner and eating a truffle at the bar, you just need a little whoopie pie monster night cap? Or maybe that’s just how I lived last week, and that’s coo with me.

I know I promised to post these two weeks ago. So, what the heck, right?! My middle name is NOT false promises, so I’ll totally try to keep things real in the future. Basically, tho, these are real good. Baking with avocado is the new banana. AND they’re scary green, or cute green, but mostly hell yeah green! Give’em a go!

Avocado Whoopie Pie Monsters // take a megabite

Avocado Whoopie Pie Monsters (makes 1 dozen)
Recipe adapted from I Am A Food Blog’s Avocado Bread

Ingredients:

whoopee pies –

  • 1 cup all-purpose flour
  • 1/2 t baking soda
  • 1/2 t baking powder
  • scant 1/4 t kosher salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1 avocado
  • 1 t-T lime juice
  • 1 1/2 t matcha powder, optional
  • 1 vanilla bean or 2 t vanilla extract
  • 1/4 cup butter, softened
  • 1/3 cup sugar + more for topping
  • monster eye sprankles

filling –

  • 1/2-1 cup cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 2 oz. cream cheese, at room temperature
  • 1 T maple syrup
  • 1 t vanilla extract

Directions:

  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. In a small bowl whisk together the flour, baking soda, baking powder, salt and spices.
  3. Puree the avocado, lime juice and matcha powder in a food processor. In another bowl, cream together the vanilla, butter and sugar. Add the avocado mixture and beat until combined. Fold in the dry ingredients.
  4. Using a cookie scoop place 24 dollops on the baking sheet. Dab your finger in water and then in the sugar. Gently press down on each cookie dollop. Place 2 candy eyes on half of the whoopee pies.
  5. Bake for 10-15 minutes or until set. Transfer to a wire rack and cool completely.
  6. Make the filling by beating together all of the ingredients. Add powdered sugar as needed to thicken.
  7. Divide up the whoopee pies, pairing the by size (one with eyeballs, one without). Place a tablespoon of filling between lil cakes. Sandwich together. Enjoy! Chill for a few days to prolong freshness.

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

Insta -Living // take a megabite

Chug a beer to kick the summer blues!
And Eat grilled cheese to be coo with fall.

Take selfies with your pup
and have a bloody mary or 7, ok?

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Bourbon Gingersnap Ice Cream

by Megan on October 13, 2015

Bourbon Gingersnap Ice Cream // take a megabite

I was in Toronto last weekend, and I just really regret not buying the Don’t Drake and Drive shirt… so when I saw bb pumpkin chocolate truffles at Trader Joe’s, I had to get them. I could picture them as the cherry-on-the-sundae type deal for a cone like this.

Bourbon Gingersnap Ice Cream // take a megabite

And not to be all “Toronto this” and “Toronto that”, but I had the best ice cream there! Chocolate Ginger Milk, guys. A spicy dream of a situation, and quite possibly the next flavor I churn up.

Bourbon Gingersnap Ice Cream // take a megabite

So when I saw this flava-flav in Billy’s cookbook I knew it was the first recipe I needed to try! Not only is it ginger-y, but it’s also boozy. AND I think we all know that I can’t resist a cookie crust in my ice cream (like here and here). I just wish I had a waffle to burrito it in.

Bourbon Gingersnap Ice Cream // take a megabite

Bourbon Gingersnap Ice Cream (makes 1 quart)
Recipe adapted from Billy’s Cookbook: Whip It Up

Ingredients:

ice cream –

  • 2 cups crumbled gingersnaps
  • 2 cups whole milk
  • 4 egg yolks
  • 1 1/2 cups heavy cream
  • 2/3 cup granulated sugar
  • pinch of salt
  • 1 T bourbon

gingersnap cookie crust –

  • 2 cups gingersnap crumbs
  • 5 T butter, room temperature
  • pinch of salt
  • 1 T sugar

Directions:

  1. Make gingersnap cookie milk by submerging the cookie crumbles in milk and setting aside at room temperature for 1 hour.
  2. Meanwhile, make the base. Place the egg yolks in a small bowl. In a saucepan, over medium heat, dissolve the sugar and salt in heavy cream. Slowly pour half of the mixture into the yolks, tempering them, warming them slowly. Return the yolk mixture back the pan and cook over medium heat until 170F. Pour through a fine mesh strainer into a large bowl.
  3. Strain the milk, and measure making sure you have 1 1/2 cups. Add more milk if necessary. Whisk into custard base and chill.
  4. Preheat oven to 350F and make cookie crust. Combine the gingersnaps, butter, salt and sugar in a food processor until all the crumbs are moistened. Add an additional tablespoon of butter if necessary.
  5. Transfer to a parchment lined baking sheet and bake for 10-15 minutes or until golden brown. Remove from the oven and cool completely.
  6. Once ice cream mixture is chilled, whisk in bourbon and churn in your ice cream maker according to the manufacturer’s directions. Layer in an airtight canister with the cookie crust crumbs.

P.S. I used these cookies. THINS! I didn’t know. It all turned out super tasty tho! Feel free to use un-thins.

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

Elliotto Spoggato // take a megabite

Elliot sampled this ice cream. And he’s SERIOUS about it.

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Super in the City / Door-to-Door Organics

by Megan on October 4, 2015

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Can you believe I was lucky enough to be invited to a rooftop party in Detroit with Door-to-Door Organics?! I brought my friend Katie who appreciates cocktails and cheese as much as I do. She’s cooler though because she can whiskey it up.

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I had a beet and carrot juice vodka cocktail and she had a ginger and whiskey situation. We were a couple of the first in line for appetizers. I’m pretty good at filling up a tiny plate, and picking only cute crackers.

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The party began and ended on the rooftop of the Madison Building where the view was a dream. Definitely need to make it back up to that rooftop again!

Supper in the City // take a megabite

And dinner was ridiculously good. Started out with spicy Watermelon gazpacho served with a bb crostini topped with a shrimp. We loved it so much that we were kinda mad when some guests didn’t finish it! When soup’s that good, you don’t bother being modest with gobbling it. The harvest salad to follow was equally great. It was kobacha squash, pickled beet, candied pecans and smoked cheddar in tiny cubes. After one bite, I googled kobacha squash because I think I’m engaged to it based on how dreamy it was. The main course was perfectly cooked lamb topping a polenta cake and topped with chimichurri. Polenta is my bff. And dessert, you guys! Dessert was made-to-order cider mill donuts topping vanilla ice cream. So basically it was the most fun, delicious night!

Thanks for having me, guys!

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My Favorite French Toast (Oui!)

by Megan on September 28, 2015

French Toast // take a megabite

I’m kinda anti-alarm on the weekend. But it’s gotten to the point that I’m really good at sleeping in. So my bf was going to come by at 10:30 for French toast… But I woke up at 10:37! Luckily he’s good at sleeping in also. So I baked this up while I showered and stuff. Served with a lil side of huntsman cheese because it’s my favorite and it’s striped and after that cheese-break I took, I needed it. (And for a touch of savory snack livin’).

French Toast // take a megabite

So, I’d recommend serving this up with pillow creases on your face. Maybe go to the antique store after you carb-load and buy really cute 60’s atomic teeny mugs and then nap or sit in the backyard under the cute clouds with your best pup. No presh, but I also think that it’s nice to sip sparkly water and think thoughts about self-care and being nice to yourself.

But mostly, make this French Toast, want to?! The whole baking it in the oven part keeps your morning free for putting on that new eye liner you got or trying on all your favorite socks before committing to a single pair.

French Toast // take a megabiteFrench Toast // take a megabite

My favorite French Toast (serves 2)
Recipe adapted from my heart

Ingredients:

French toast –

  • 4 thick slices of challah bread, left out to try over night
  • 1 1/2 cups milk
  • 1/4 cup heavy cream
  • 2 T brown sugar
  • 1 T vanilla extract
  • 1 t cinnamon
  • 1 egg

to top –

  • strawberries
  • bananas
  • maple syrup

Directions:

  1. Line a baking sheet with parchment paper and preheat your oven to 350F.
  2. Place the milk, heavy cream, brown sugar, vanilla bean, and cinnamon in a saucepan. Warm for a few minutes over medium heat, stirring to dissolve the sugar. Remove from the heat and whisk in egg.
  3. Submerge bread, one at a time flipping a couple times. Transfer to the prepared baking sheet and pop in the oven for 20-25 minutes, or until golden, flipping once while baking.
  4. Serve warm with fruit and maple syrup. Bring to your favorite person for breakfast.

Yay! Click right HEREHERE9 for a printable pdf of the recipe above.

French Toast // take a megabiteFrench Toast // take a megabite

This (right here) is fairy toast, not to be confused with French toast.

Full disclosure: I was given payment in the form of strawberries, bananas and challah bread from Door to Door Organics in order to partner with them. While this is true, all the opinions above are my own. I love this French Toast! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

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