Tuesday, June 16, 2009

Come Visit Me At My New Site

If you have been wondering where I am, I moved to a new blog site! Unfortunately, my feed didn't redirect properly, and you haven't been updated. I miss you all. Please come check out the new site and update your RSS readers: http://megansmunchies.com/

Can't wait to hear from you all again!

Monday, May 18, 2009

Guest Post: Bunny's Retro Banana Cream Pie


This wonderful guest post is from the awesome Bunny of Bunny's Warm Oven. Enjoy!

I can't even begin to tell you how much I enjoyed this. All the elements of this pie came together to make the best Banana Cream Pie I've ever made. I'm going to describe what that first bite of pie was like.... The graham cracker crust is thick and crunchy with a thin layer of chocolate. The vanilla filling is cool and smooth, sweet but not overly sweet, allowing the banana flavor to come bursting through and take center stage. The sinfully light whipped cream adds another layer of cool silky smoothness and your mouth is happy...very ,very happy. The combination is unbelievable, I had to restrain myself from going back to it over and over again! I don't even want to admit how much I ate... LOL!!


This pie was easy to make, don't let the homemade vanilla filling scare you away, the toughest part of making it was standing at the stove waiting for it to thicken!! Once you taste the filling your mind will be whirling thinking of other desserts you can make with it...yeah it's that good! Put it between layers of a cake, make a trifle with it, make a parfait for the kids with berries. The possibilities are endless. I hope you enjoy this as much as I did, thank you again Megan for the opportunity to share with you and your friends!

Retro Banana Cream Pie

1-1/2 cups (375 mL) graham wafer crumbs
1/3 cup (75 mL) butter, melted
2 oz (60 g) semisweet chocolate, melted

4 egg yolks
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) cornstarch
3 cups (750 mL) milk
2 tbsp (25 mL) butter
1 tsp (5 mL) vanilla
2 small bananas, sliced

1 cup (250 mL) whipping cream
2 tbsp (25 mL) grated semisweet chocolate


Filling: In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup (125 mL) of the milk; set aside.

In heavy saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into yolk mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to mound on spoon, about 5 minutes. Stir in butter and vanilla. Scrape into bowl. Place plastic wrap directly on surface; refrigerate just until cooled, about 2 hours.

In bowl, stir graham wafer crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.

Drizzle melted chocolate over bottom of crust; spread evenly with back of spoon. Refrigerate until set, about 10 minutes. Without stirring custard, spoon half over chocolate. Arrange banana slices over top, overlapping slightly. Top with remaining custard. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Garnish: In bowl, whip cream. Using piping bag or with spatula, pipe into rosettes or spread to cover top. Sprinkle with grated chocolate. (Make-ahead: Insert 6 toothpicks into pie; drape plastic wrap loosely over top and refrigerate for up to 4 hours.)

Subscribe here to get your free daily updates to Megan's Munchies!

Saturday, May 16, 2009

Cinnamon Raisin Pastry Rounds

I have always loved anything with cinnamon and raisins! The two flavors pair so well together. These treats will definitely satisfy a cinnamon raisin craving, and they fill the house with an amazing cinnamon aroma while they are baking. These would be perfect in the morning with a cup of coffee!

Cinnamon Raisin Pastry Rounds

1 can (8 oz) refrigerated crescent dinner rolls
1/3 cup raisins
1/4 cup butter or margarine, melted
1/4 cup sugar
1 tsp cinnamon

Heat oven to 375°F.
Prepare cookie sheet with cooking spray.
Unroll dough and separate into 2 rectangles.
Press perforations to seal.
Sprinkle raisins evenly over dough, pressing into dough.
Brush rectangles with half of the butter.
In small bowl, mix sugar and cinnamon.
Sprinkle half of sugar mixture evenly over dough.
Starting with one short side of each rectangle, roll up and seal edge.
Cut each roll into 3 slices.
Place each slice, cut side down, between 2 sheets of plastic wrap or waxed paper.
Press each into 5-inch round. Remove plastic wrap and place 2 inches apart on cookie sheet.
Brush rounds with remaining butter and sprinkle with remaining sugar mixture.
Bake 14 to 16 minutes or until golden brown.

Subscribe here to get your free daily updates to Megan's Munchies!

Thursday, May 14, 2009

Surprising Ways to Add Protein To Your Diet

I am always trying to slip some extra protein into my diet, because I am not much of a meat eater, and I don't get enough vegetarian sources of protein. I know I need more protein for nutrition reasons and to support my workouts. My favorite ways to use protein powder is in my oatmeal and in homemade treats, like my Protein Power Pumpkin Cookies pictured above. I see lots of food bloggers incorporating protein powder in their foods and thought you all would be interested in this article I found: 21 Foods To Mix With Protein Powder. Check out this list of food/protein powder combinations. There are some interesting ones that I would never have imagined. You will have to follow the link and read the article to see how protein powder can be combined with each of these foods. Protein powder in mashed potatoes? Really? I would love to hear more interesting ways that you all use protein powder!

  1. Milk
  2. Cream
  3. Fruit
  4. Nuts
  5. All Natural Peanut Butter
  6. Oatmeal
  7. Cereal
  8. Cottage Cheese
  9. Pancakes
  10. Dessert Mix
  11. Pudding Mix
  12. Apple Juice and Caramel Flavoring
  13. Other Juices
  14. Yogurt
  15. Pasta Sauce
  16. Eggs and Egg Whites
  17. Mashed Potatoes
  18. Sweeteners
  19. Coffee
  20. Homemade Protein Bars
Subscribe here to get your free daily updates to Megan's Munchies!

Tuesday, May 12, 2009

Under Construction

Megan's Munchies is currently under construction! A new and exciting version of my blog will hopefully be up soon, but I need your help. I love and appreciate all my readers, and I want to make my blog something you all enjoy visiting daily. What do you like and not like about my blog? What would you like to see more of.....personal info, meal recipes, more sweet treats, more of my sister's cakes, more healthy recipes? What can I do to make it more enjoyable for you all? I am open to any suggestions! Also....I am working on an About Me page. What would you like to know about me?

Subscribe here to get your free daily updates to Megan's Munchies!

Monday, May 11, 2009

Holy Yum! Caramel Banana Bread

This time around, the Holy Yum! Award goes to the sweet blogger who actually created the phrase "HOLY YUM".....Veggiegirl! She recently made a delicious caramel banana bread that looks awesome. I wish I had some now! Most of you have probably visited Veggiegirl's blog many times, but if you haven't been there yet, you need to check out her awesome video posts and all of the fabulous blondies she has made. She is the blondie queen!

Subscribe here to get your free daily updates to Megan's Munchies!

Saturday, May 9, 2009

Rubber Ducky Cake

My sister has done it again! She has created another EXTREMELY cute and impressive cake! I think this one is definitely my favorite. She used fondant for the soap, bubbles, and towel, and she used pirouette cookies for the outside of the tub. I wish she lived closer to me so she could make all the cakes for my special events during the year.

Subscribe here to get your free daily updates to Megan's Munchies!

Friday, May 8, 2009

Banana Toffee Cupcakes

These cupcakes are so rich you don't really need frosting. The banana, chocolate, and toffee flavors blend perfectly in this cupcake treat. I used the Heath toffee bits, and added more than called for in the original recipe. You can never have too much chocolate and toffee! I used a yellow cake mix this time, but I am going to use a banana cake mix next time for an even stronger banana flavor.

Banana Toffee Cupcakes
link to recipe at BettyCrocker.com

1 box yellow cake mix
1/3 cup water
1/3 cup vegetable oil
1/2 tsp almond extract
3 eggs
1 cup mashed very ripe bananas (2 medium)
3/4 cup Heath toffee bits

Heat oven to 350°F.
Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds.
Beat on medium speed 2 minutes.
Add bananas; beat until smooth.
Stir in 1/2 cup toffee bits.
Divide batter evenly among muffin cups.
Sprinkle remaining toffee bits on top of each cupcake.
Bake about 25 minutes or until golden brown.
Immediately remove from pans to cooling racks.

Subscribe here to get your free daily updates to Megan's Munchies!

Tuesday, May 5, 2009

Cool Mint Oreo Cupcakes

I had half a bag of Cool Mint Oreos left from making the Chocolate Grasshopper Pie, so I decided to make another minty treat. I chopped up 12 of the Cool Mint Oreos and mixed them into some Devil's Food Cake Mix prepared according the directions. After a little mixing, pouring, baking and cooling.....The result was some yummy chocolate cupcakes with surprise pockets of mint chocolate cookies. So are you an Oreo fan? Do you like the original flavor or some of their fun flavor creations?

Subscribe here to get your free daily updates to Megan's Munchies!

Monday, May 4, 2009

Peanut Butter and Banana Chocolate Chip Cookies

While Zesty if off in Jamaica, I filled in with a guest post on ZestyCook. Head on over and check out these Peanut Butter and Banana Chocolate Chip Cookies. While you are there, check out some of his delicious recipes including A Chunk of Chocolate Chip Muffins, Easy Whole Wheat Bread with Molasses, and Savory BBQ Turkey Burgers.

You can also check out the Zesty Clothing Line which benefits a local food bank. Don't forget to get your free Simply Zesty Recipe e-book full of recipes from some of your favorite food bloggers, including my recipe for Pumpkin Chocolate Chip Protein Cookies.

Subscribe here to get your free daily updates to Megan's Munchies!

Saturday, May 2, 2009

Amazing Cakes

I haven't shared any of my sister's awesome cake creations lately, and I decided it was time. Her cake business Hugs, Kisses, and Cakes is quite busy right now with baby shower cake requests. She recently had a request for an ultrasound to adorn the top of a cake. Is this a new trend? I have never heard of this idea before! Guess what? She did it. My sister created an edible image of the ultrasound and here is her cake creation!

Subscribe here to get your free daily updates to Megan's Munchies!

Friday, May 1, 2009

Calling All Mint Lovers

This is a delicious and easy to make pie for the mint lovers out there! The recipe called for pistachio pudding, which confused me a little, but it definitely gives the pie a nice minty green color. You don't taste the pistachio flavor at all. Chunks of cool mint Oreos are scattered throughout the fluffy pie filling and add just enough mint flavor and crunch. I bet this would taste good if made with Girl Scout Thin Mints. I will have to try that next time. If frozen, this pie tastes like a Mint Chocolate Cookie Ice Cream Pie. Enjoy!

Chocolate Mint Grasshopper Pie
recipe link @ kraftfoods.com

1-1/2 cups cold milk
1 pkg. (4-serving size) pistachio flavor instant pudding
2 cups thawed whipped topping, divided
6 Double Stuff Oreo Cool Mint Creme Chocolate Sandwich Cookies, chopped
1 chocolate pie crust (6 oz.)
1 square semi-sweet chocolate

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping and the chopped cookies. Spoon into crust. Spread with remaining 1/2 cup whipped topping.

Melt chocolate as directed on package; drizzle over pie.

Refrigerate 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.

Subscribe here to get your free daily updates to Megan's Munchies!

Wednesday, April 29, 2009

Holy Yum! Chocolate Cherry Pie

This week's Holy Yum! Award goes to the Chocolate Cherry Pie made by Bunny @ Bunny's Warm Oven. It looks amazing! Check out some of Bunny's other amazing creations including her Strawberry Cream Pie and her Strawberry Upside Down Cake.

Subscribe here to get your free daily updates to Megan's Munchies!

Monday, April 27, 2009

Cherry Filled Pineapple Cupcakes

I guess I have been in a pineapple mood lately! When I made the Upside Down Sunshine Cake the other day, I only used half the cake mix. I decided to use the other half to make these fun cupcakes. The house smelled quite tropical with the smells of pineapples and cherries baking in the oven. To make these cupcakes, mix a box of pineapple cake mix according to the instructions, and then divide it among the liners in a cupcake pan. Then, drop a rounded teaspoon of cherry pie filling into the middle of each cupcake. Bake the cupcakes at 350 degrees for 25 minutes. Top the cupcakes with vanilla frosting and a cherry! ENJOY!

Subscribe here to get your free daily updates to Megan's Munchies!

Sunday, April 26, 2009

Sunday Mornings

Sunday morning is my favorite time of the week. It is the one morning of the week when I don't have to run out the door at the crack of dawn, and I can sit around in my PJs and relax. As I made pancakes this morning, I thought about some of my favorite Sunday breakfast memories. For some reason, Sunday stands out as the day when there was always a "special" breakfast. Here are some of my memories. Do you have any Sunday morning breakfast memories? Do you like Sunday mornings?

Sunday Morning Breakfast Memories
  • Sitting in church hoping mom and dad were planning to take us out for pancakes when the service was over

  • Going to the donut sale put on by the girl scouts and boy scouts after church, and getting sprinkle donuts...Then, sitting with several families and all the mothers exchanging coupons from the Sunday paper

  • My mom making breakfast at home, and hearing her shake the bacon in a bag to get the grease off of it

  • My dad eating eggs even though he was allergic to them, and then sneezing like crazy afterward

  • Getting to drink "special" coffee my mom made for me.....milk with a teeny tiny bit of coffee...I blame her for my coffee addiction!
Subscribe here to get your free daily updates to Megan's Munchies!

Friday, April 24, 2009

Upside Down Sunshine Cake

Check out this BRIGHT SUNSHINEY cake! The original recipe calls for yellow cake, but when I found the pineapple cake mix, I decided that would taste even better. I also decided to drizzle a vanilla glaze over the top instead of using Cool Whip. This is the perfect Spring dessert! To make it even more colorful, you can add maraschino cherries in the middle of each pineapple ring. Another variation on this cake is to use peaches and raspberry gelatin. I bet that would be quite colorful too!

Upside Down Sunshine Cake
link to recipe at KraftFoods

1 pkg. (2-layer size) pineapple cake mix
1 pkg. (4-serving size) orange flavor gelatin
1 can (20 oz.) pineapple slices, in juice, drained
3/4 cup thawed Cool Whip whipped topping

Preheat oven to 350ºF.
Prepare cake batter as directed on package; set batter aside.
Spray 13x9-inch baking dish generously with cooking spray.
Sprinkle dry gelatin mix onto bottom of dish.

Top with pineapple rings.

Pour batter evenly over fruit in dish.

Bake 30 min. or until wooden toothpick inserted in center comes out clean.

Cool in dish on wire rack 5 min.
Loosen cake from sides of dish.

Invert onto serving platter; gently remove dish.
Cool completely.
Serve topped with the whipped topping.

Subscribe here to get your free daily updates to Megan's Munchies!

Wednesday, April 22, 2009

Muffin Mix Cookies

This recipe is easy and very versatile. The original recipe used a Jiffy muffin mix, but I used Betty Crocker's Chocolate Chip Muffin Mix. I also decided to heat up some chocolate frosting in the microwave for 30 seconds, and drizzle it on top. These cookies are extremely soft. I almost hesitate to call them cookies, because to me they are like mini muffin tops. I think I might make some Banana Nut Muffin Cookies next time. What flavor muffin mix would you use?

Muffin Mix Cookies

1 package muffin mix (16.4 oz)
4 Tbsp. milk

2 eggs

4 Tbsp. margarine or butter, softened


Preheat oven to 350°.
Combine all ingredients and blend well.
Drop by spoonful onto baking sheet.
10–12 minutes.
Remove from baking sheet while still warm.

Makes 24 cookies.

Subscribe here to get your free daily updates to Megan's Munchies!

Tuesday, April 21, 2009

Holy Yum! Chocolate Chip Coffee Cake

I promise to have a new recipe posted soon, but I decided that it was time to give out a Holy Yum! award since I haven't given one out in several weeks! I would like to give this award to the Chocolate Chip Coffee Cake made by Tina @ Mommy's Kitchen. If you haven't visited this blog, it is a MUST READ! She has so many delicious recipes including Cake Mix Dinner Rolls, Chocolate Butterscotch Cake, and Chewy Butterscotch Cookies.

Subscribe here to get your free daily updates to Megan's Munchies!

Monday, April 20, 2009

The Betty Crocker Basket Winner

I really enjoyed reading the names of all your dream bakeries! Sharon @ Snippets and Bites is the winner of the Betty Crocker Gift Basket! She would name her bakery "Cup of Tea"!

Subscribe here to get your free daily updates to Megan's Munchies!

Saturday, April 18, 2009

Buitoni Wild Mushroom Agnolotti

These Mushroom Agnolotti by Buitoni are all over the food blog world right now. I was so excited when the package from FoodBuzz showed up at my door, because I knew that I wouldn't have to plan dinner! I already had some tomato sauce in the pantry and some Parmesan cheese in the refrigerator.
If you are a mushroom lover, these tasty pasta pillows are definitely for you. The agnolottis are full of a delicious blend of mushrooms, cheeses, and garlic. They are perfect for when you need a quick meal because they are ready in minutes. I will definitely be buying some more of this pasta creation!

Don't forget to leave a comment to win the Betty Crocker Gift Basket!

Subscribe here to get your free daily updates to Megan's Munchies!

Thursday, April 16, 2009

Cookbook Winner

The winner of the Food and Flavors of San Antonio Cookbook is:

Don't forget to visit ChefBliss.com
for more chances to win this awesome cookbook!

Subscribe here to get your free daily updates to Megan's Munchies!

Wednesday, April 15, 2009

Betty Crocker Gift Basket Giveaway

This giveaway is in celebration of Betty Crocker's online cooking club The Mixer. See yesterday's post for info about this new exciting cooking experience. The Mixer gift basket is filled with a Betty Crocker mixing spoon, spatula, measuring spoons and cups, whisk, liquid measuring cup and a Betty Crocker Magazine - just the right items to help you prepare spectacular meals and desserts. To get a chance to win this gift basket, leave a comment telling me what you would name your bakery if you owned one!

Earn extra entries by doing the following and leaving a comment letting me know:
  • Subscribe to my blog
  • Write a blog post about the giveaway
This giveaway closes Sunday, April 19 at midnight central time.

Subscribe here to get your free daily updates to Megan's Munchies!

Tuesday, April 14, 2009

The Mixer and a Giveaway Preview

Betty Crocker has a new online cooking club called The Mixer. When you join The Mixer online (IT'S FREE!) you will be learning the ins and outs of cooking and baking, while interacting with Betty Crocker Kitchens experts LIVE during a class and connecting with an entire community of people just like you. What's great is that you can do it in the comfort of your own kitchen whenever it best fits your schedule.

Each week for six weeks, The Mixer will feature a new class line up complete with recipe demos, tips & techniques, flavor secrets and much more.

* Week #1 - Kickin Chicken Recipes and tips for making juicy, mouthwatering chicken

* Week #2 - Pastabilities Secrets of building flavor that will allow you to create your own signature sauces

* Week #3 - Greens with Envy Recipes for go-to salads

* Week #4 - Viva Tortilla Taking taco night to a whole new level

* Week #5 - Wok it Out Stir-fry techniques and recipes for easy
flavorful sauces

* Week #6 - Small Bites-Big Flavors Dips and appetizers that are easy and flavorful and guiltless desserts

Classes are held three times a week. Chat live with the Betty Crocker Kitchens Experts:

* Tuesdays 7 p.m. ET
* Wednesdays 9 p.m. ET
* Saturdays 4 p.m. ET

But don't worry if you miss it, you can always go back to watch the class on demand and get in on the conversation. For complete details on each of the classes simply go t0 www.bettycrocker.com/themixer and register to become a member.

Here is a preview of the prize for the giveaway that will start tomorrow. So come back for your chance to win. Until then, don't forget to enter the giveaway for the Food and Flavors of San Antonio cookbook.

Subscribe here to get your free daily updates to Megan's Munchies!

Monday, April 13, 2009

Chocolate Chip Banana Pancakes

I got a new stovetop griddle this weekend, and I am wondering how I ever lived without one. I have been using it all weekend. Easter morning brunch featured some chocolate chip banana pancakes. I used the following recipe and added chocolate chips. Is there any better flavor combination? What are your favorite pancakes flavors?
Banana Pancakes
recipe link at allrecipes.com

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Makes about 12 pancakes

Don't forget to enter the giveaway for the Food and Flavors of San Antonio Cookbook and check out ZestyCook's new clothes line that benefits a local food bank and his giveaway!

Subscribe here to get your free daily updates to Megan's Munchies!

Sunday, April 12, 2009

Happy Easter

Happy Easter to everyone! Hope you all have a wonderful day full of family, friends, and memories. It is raining here, but I am hoping the sun will come out later to brighten the day. So instead of posting a recipe, I thought I would share some of my favorite Easter memories, and I would love to hear yours!

Decorating Easter eggs has always been my favorite.

Going to Easter brunch with the family.

Easter egg hunts created by my grandfather, and finding eggs with the message he liked to write: "Lucky, Lucky, you found a bucky!" He filled all the other eggs with the change he saved all year.

Picking out Easter dresses to wear every year with my mom, grandma, and sister.

Sunrise services in lawn chairs.

And......these crazy Easter rolls from Great Harvest!

Subscribe here to get your free daily updates to Megan's Munchies!

Thursday, April 9, 2009

Mexican Brownies

I promised you some highlights from Gloria's new cookbook, Food and Flavors of San Antonio, and I decided to start with the Mexican Brownies. When I saw this recipe, I knew that I had to make these. You can't go wrong with a decadent recipe that combines chocolate, cinnamon, and dulce de leche! As a bonus, these brownies start from a box mix and are super easy to make.

Mexican Brownies
1 19.8 oz package brownie mix, plus ingredients to prepare brownies
2 tsp ground cinnamon

1 8oz. package cream cheese, softened

2 tbsp confectioners' sugar

1/2 cup dulce de leche

Prepare and bake the brownies according to the package directions, adding cinnamon to the batter. Cool completely.

Place the cream cheese in a medium size bowl. Beat with an electric mixer on medium speed until smooth.

Add the confectioners' sugar and dulce de leche. Beat until well mixed and creamy.
Frost the brownies with the dulce de leche icing.

Serves 8

Subscribe here to get your free daily updates to Megan's Munchies!

Wednesday, April 8, 2009

Food and Flavors of San Antonio Cookbook Giveaway

It's a month long Tex-Mex celebration and you are invited to join. Several Fiesta Foodies and I have checked out Gloria's awesome new cookbook, and tried some of her amazing recipes. I tried the Doritos Chicken and loved it! Now it is your chance to join the party and get a copy of the cookbook for your enjoyment! Come back for more Tex-Mex fun this week as I try some more of her recipes and highlight some that other Fiesta Foodies have made.

7 Wonderful Ways to Win!
  • Leave a comment about your favorite Tex-Mex meal
  • Follow my blog and the Foods and Flavors of San Antonio blog... leave a comment!
  • Stumble this post and leave a comment telling me you did with your stumble profile name.
  • Follow me on Twitter and Twitter the giveaway... leave link in a comment!
  • Write a blog post about the giveaway and leave a link in a comment!
  • Write a blog post with a Tex-Mex recipe you made and link to the giveaway...leave the link in a comment!
  • Add cookbook picture with a link to Foods and Flavors of San Antonio blog in sidebar for the month of April, and, of course, leave a comment letting me know.
Entries will be accepted until April 14 @ midnight Central time!!!

A month long giveaway with winners every week on several wonderful food blogs!
The giveaways are hosted at:

Cinnamon Spice & Everything Nice
Megan's Munchies
Mexican American Border Cooking

Subscribe here to get your free daily updates to Megan's Munchies!

Tuesday, April 7, 2009

Chocolate Chip Espresso Cookies

I was in the mood for coffee tonight, but I decided it was too late to indulge in a cup. To fulfill my craving I decided to make some Chocolate Chip Espresso Cookies. You can find the recipe over on Everyday Dish.
I can't sing the praises of these cookies enough. They were every bit as amazing as I hoped they would be. The espresso and chocolate flavors mingled just perfectly. Good news: They are vegan too! I just might be having cookies for breakfast tomorrow!!! :)

Subscribe here to get your free daily updates to Megan's Munchies!

The elembee Winner is.............

Congrats to Erin Semagin Damio! Please e-mail (megslp18@hotmail.com) your info so you can get your shirt!

Stay tuned everyone! There is a Tex-Mex Party starting soon on my blog!

Monday, April 6, 2009

Bake Sale!!!

Don't forget to visit the Bake Sale over at Inner Workings of a College Graduate. All funds raised from this event will go directly to Meghann's Team in Training Efforts to support the Leukemia and Lymphoma Society. This is a cause that is very near and dear to my heart, so I am thrilled to be involved with this bake sale and thankful for Meghann's dedication to supporting the cause. I have donated my Sweet Potato Oatmeal Bread and there are tons of other wonderful treats from other awesome food bloggers! Go check it out!

Friday, April 3, 2009

Another Giveaway!!!

I promise to get back to some recipes soon, but I am so excited about this giveaway! Lisa of the Etsy shop ellembee has offered to give the winner of this giveaway their choice of any shirt from her shop. I was lucky enough to win one over on Priscilla's Baking Adventures, and I love mine. I get compliments on it all the time, and I can't stop wearing it. I think I might have to order another one, but it is so hard to choose from the awesome colors and styles. You have to go check out all the products over on ellembee. For a chance to win one of these trendy creations, go visit the shop, and then come back and leave me a comment telling me which shirt you would pick.
You can get extra chances to win by doing the following and letting me know that you did so with additional comments:

Follow Megan's Munchies
Get a free subscription to Megan's Munchies

Post about the giveaway on your blog

Comments will be accepted until Monday, April 6, at midnight central time.

Subscribe here to get your free daily updates to Megan's Munchies!

Winners and a Preview!

Congrats to the winners of the Get Active Prize Packs!!
when i started running my kids LOVED coming and watching my races. after each race they reenact the race for days and days, wearing my number and putting the medal around each others necks. i can't wait to run a race with them some day


Cute pack! To stay active I ride my bike & walk a lot... it also helps that I tend to really dislike driving. A good family activity to get the kids involved is swimming or walking the dog. I loved walking around the block with my dog as a kid!

Mary H.
To keep my kids active we instituted a "no TV on weeknights" rule.
The funnest way we stay active is our jumping jack marathons. When we are in line somewhere and I see the wiggles start up, I'll assign everyone a certain number of jumping jacks to do - like "Joshua, give me 36 jumping jacks".

I will be back tonight with an AWESOME giveaway. Here is a preview:

Subscribe here to get your free daily updates to Megan's Munchies!