Take a Megabite

Strawberry Jam Oatmeal Bars {revisited}

by Megan on April 2, 2012

It’s time for a change. Maybe I need to cut my hair (ah! no!) or maybe I need to move furniture around and make a breakfast nook in my flat. Maybe I need to stop eating my lunch standing in the kitchen or doing dishes with my coat on. Maybe I need to eat charcuterie for lunch more often, or maybe I need to get ice cream every day. I’m not sure what I need right now other than a snack of the oatmeal and jam variety.

I’ve made these before, but I was just really hungry for them again. And you see how Elliot’s looking at me, down there? He was gazing because I was singing along to Dale Earnhardt Jr. Jr. while I took these pictures.

So, if you’ve never made these, please do! And if you’ve made them before, make them again! Then sing to your puppy, contemplate change, and plan a vacation. Jeez, I’m bossy.

Strawberry Jam Oatmeal Bars
Recipe from Recipezaar and my Mom

Ingredients:

• 1 cup flour
• 1 cup rolled oats
• 1/2 cup butter, softened
• 1/3 cup brown sugar firmly packed
• 1/4 t baking powder
• 1/8 t salt
• 3/4 cup strawberry jam

Directions:

1. Preheat oven 375 degrees. Spray an 8-inch square baking dish with cooking spray. Set aside.
2. In a large bowl, using an electric hand mixer, beat everything together except the jam.
3. Measure two cups of the mixture and press into the bottom of the prepared baking dish. Distribute jam evenly over the mixture in the dish.
4. Take remaining mixture and sprinkle over the jam and press down lightly.
5. Bake 25 minutes. Remove from oven and allow to cool in dish for at least 20 minutes before slicing. These are delicious warm.

I’m serious about my love for these bars.

P.S. My friend, Jessica, is now selling giant cross-stitches like the heart one pictured. Click here to check out her shop!

{ 19 comments }

Chocolate Orange Sherbet for Two

by Megan on March 29, 2012

There’s something you should know.

A couple weeks ago, while riding my bike, I ran over a remote control car. It was awkward for everyone. If it makes you feel any better, later on in that same bike ride, I almost fell while simultaneously losing my shoe and discussing pork tenderloin with grilled sweet potatoes.

Karma, man. …like the time I paid at the art store in all dimes only to come outside to an exacto knife blade in my tire. Shucks.

Anyhow, this sherbet is easier than running over a remote control car with your bike! And it’s tasty. It’s even prettier when it’s sprinkled with edible flowers, but no pressure. Also, this is the kind of dessert that there’s always room for. It’s refreshing and light. Dark chocolate with citrus undertones. It’s perfect for after a giant meal of surf and turf fajitas, or something.

P.S. Orange you glad that snap dragons are an edible flower! And pansies! We’re so lucky to know it and eat it!

Chocolate Orange Sherbet for Two
Recipe adapted from Sunset Magazine

Ingredients:

• zest from one orange
• 2 T freshly squeezed orange juice
• 6 T sugar
• 1/4 cup sifted cocoa powder
• 1 cup low-fat milk
• 2+ T water

Directions:

1. Rub the orange zest into sugar until fragrant.
2. In a small saucepan over medium heat, whisk the cocoa, zesty sugar, and orange juice to form a smooth paste. Add 2 tablespoons water; stir until mixture is warm and sugar is dissolved. Remove from heat and whisk in milk.
3. Pour mixture into a metal bowl, cover and chill until cold, about 1 hour. Then freeze in your ice cream maker according to the manufacturer’s directions. (Or rumor has it you can pour the mixture in a shallow metal pan, and freeze overnight. Before serving whirl in a food processor adding water as necessary to smooth.)
4. Transfer to a freezer safe container, cover, and freeze at least 30 minutes, but overnight is better, before serving.

P.S. How do you pronounce sherbet? Like this? “I sure bet you’ll like sherbet?” It just never sounds right out loud.

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

I want to sprinkle these on my dinner and dessert.

{ 14 comments }

Bird Nest Cookies

by Megan on March 26, 2012

I can’t get enough of this song: Spun by Grouplove. It’ll make you dance. Beware. I can’t get enough sunshine. I keep reading books in the backyard. I have a v-neck sunburn line, but to me it’s tan? And I can’t get enough chocolate chip cookie remixes in my life either. They are the comfort food of the cookie world.

They taste like home, and sometimes you just need to taste that, right?

These guys are bird nesty as in there is coconut that gets toasty in the oven and pretty little Cadbury Mini Eggs scattered on top. Seriously, those little eggs make me so happy. They’re my favorite.

So if you’re in need of some homey Easter-ish cookies in your life these are the ones for you. Basically, they make me so thankful that coconut and chocolate exist. Those two are the best.

Bird Nest Cookies
Recipe adapted from these whole wheat guys

Ingredients:

• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 t vanilla
• 2 cups whole wheat flour
• 1 cup whole wheat pastry flour (or all-purpose)
• 1 1/2 t baking powder
• 1 t baking soda
• 1 1/2 t sea salt
• 1 cup mini egg chocolates
• 1 heaping cup sweetened coconut

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat together the cold cubed butter and the sugars with an electric mixer on low until just combined, about 2 minutes. Add the eggs one at a time, beating until mixed in. Mix in the vanilla.
3. In a separate bowl, whisk together the flours, baking powder, baking soda, and salt. Add the flour mixture to the buttery goodness and beat until combined.
4. Scoop heaping teaspoons of dough into the coconut and roll around to coat. Press 2-3 mini eggs into the dough and place on the prepared baking sheets. Bake for 12-14 minutes or until lightly golden around the edges and set in the center. Cool on a wire rack.

YAY! Click HERE for a printable PDF of the recipe above!

I tried three different methods with the coconut/egg combo.

1. I pressed coconut and chocolate eggs into the surface.
2. I placed 2 chocolate eggs in the center of the dough and rolled it in coconut.
3. I rolled the dough in coconut and pressed 2 eggs into it.

All around, I liked the third way best because less eggs jumped ship. But, feel free to mix eggs and coconut in the dough straight up. That’d be super-good!

{ 15 comments }

Workin’ It: Cake + Blinis + Mousse

by Megan on March 22, 2012

Sometimes I skip lunch and eat cake and blinis. Sometimes I put fresh figs in the middle of a bundt cake. Sometimes I load up my car with dishes and food and hang out with my homegirl Cybelle. Sometimes I get my food styling on freelance-style.

I made this stuff awhile back for Michigan Blue Magazine. They wanted warm wintery chocolatey things and appetizer things. So I made a chocolate gingerbread bundt cake!

I sautéed some pears in brown sugar and butter for cake garnish! It was tasty! And it’s totally an easy dessert in a fancy outfit. Kind of like a fancy yet comfortable dress from Anthropologie or something.

Then blinis happend. I love them because they’re pretty much just mini pancakes that you serve appetizer-style instead of crackers.

I made a fig compote to pair with pistachios on some. The idea comes from this cupcake. Cupcakes are inspirational always.

The other flavor option was spinach dip and sun dried tomatoes. I can thank this little appetizer for this one.

My favorite was this mousse though. I’ve made it before right here. This time I layered in some ganache and whipped cream.

Cybelle and I totally sampled them. We just had to! I even had another one when I got home.

So days like this are how I end up with cake and mousse for lunch. It’s pretty fun.

Winter 2011-12 // Michigan Blue Magazine
Food and styling by Me
Photography by Cybelle Codish (this is her blog)

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

{ 17 comments }

Breakfast Grilled Cheese: Brie, Jam, and Chocolate Chunk Egg Bread

by Megan on March 19, 2012

My favorite day is Sunday because lately it involves a good breakfast, bike-riding, and beers. Yesterday this was the breakfast that got my day going. It was a good start to a day full of sunshine. And I think I’m tan!

… and by tan I mean kinda freckled.

I want you guys to know something. I want you to know that nobody feels like the third wheel in this breakfast. Strawberry jam, brie, and chocolate get along swimmingly. They’re all friends equally and they all fit on a sidewalk when walking. And when they’re all in a car they ride in the front seat. Nobody has to lean in from the back to be a part of the conversation.

This combo make the best sandwich that can be either breakfast or dessert. … and that statement sums up why breakfast is my favorite meal of the day.

Breakfast Grilled Cheese for One

Ingredients:

• 2 slices chocolate chunk egg bread, recipe below
• brie
• strawberry jam
• butter

Directions:

1. Butter the bread. Place a slice on a warm frying pan butter-side down. Top with jam, brie and more jam. Set the other slice of bread on top, butter-side up. Cook until toasted and melty. Flip and cover so the cheese gets super-melty. When both sides are toasted equally slide onto a plate and enjoy with your coffee.

I thought that maybe the chocolate chunks in this loaf were too big. Who was I kidding?! You can’t have too much of a good thing. And it slices like it ain’t no thing. No big deal.

And I totally made two loaves. One for savory sandwiching and one for sweet, but I always pick sweet over savory.

Chocolate Chunk Egg Bread {makes 2 small loaves}
Recipe adapted from the Taste of Home Cookbook

Ingredients:

bread -

• 3 1/4 to 3 3/4 all-purpose flour
• 1 T sugar + a pinch, divided
• 3/4 t salt
• 1 package (1/4 oz.) active dry yeast
• 3/4 cup warm water
• 3 T oil
• 2 eggs
• 4 oz. bittersweet chocolate, roughly chopped

egg wash -

• 1 egg
• 1 t water
• poppy seeds

Directions:

1. Whisk together flour, a tablespoon sugar, and salt. In a 2 cup measuring cup whisk a pinch of sugar, yeast, and warm water together. Set aside for 5 minutes or until foamy. Whisk in oil and eggs. Add wet ingredients to the dry ingredients. Beat on medium speed for 3 minutes. Stir in enough flour to form a soft dough.
2. Turn dough onto a floured surface; knead until smooth and elastic (about 6-8 minutes). Or knead in your stand mixer using your dough hook. Divide dough in half and knead chocolate chunks into half.*
3. Place dough in separate greased bowls, turning once to coat. Cover and allow to rise until doubled, about 1 1/2 hours.
4. Punch dough down. Turn onto a lightly floured surface. Roll each into a small loaf. Tucking the sides underneath pulling the top taught and smooth. Place a few inches apart on a parchment lined baking sheet. Cover and let rise until doubled, about 30 minutes.
5. Beat egg and water; brush over both loaves. Sprinkle the plain loaf with poppy seeds. Bake at 375º for 10 minutes. Tent with foil and continue baking 10-15 minutes or until golden brown