Hi, I'm Megan and I've lived in LA for 3 years. Since being here I have grown to love the lack of weather, amazing food and style of the city!

I guess you can call this a lifestyle blog.

Feel free to email me with questions or thoughts!
AllTheThings.US (at) gmail.com

 

From my Kitchen: The Devil Cookie Cheesecake Cake

This takes the cake, haha, as the most ambitious dessert I have ever attempted. I found the recipe over at Sprinkle Bakes. I made it over a course of  two days and it was worth every second. This was made for a friend’s going away party and I think it was perfect! Everyone LOVED, i mean loved, this cake. Most liked the cookie dough layer the most but I was a fan of the cheesecake and the icing. 

I varied from her directions at Sprinkle Bakes only slightly. She does not ice the top of her cake but my cookie dough layer was much darker than my icing, and I really liked the icing so I just iced the entire thing.


If i do make this again I will do a few things differently. 

1. Instead of Devil’s Food Cake I will make a brownie layer. 

2. I will stack the layers in a different order: cookie dough on bottom, brownie then cheesecake. As you cut the cake and it become a much smaller wedge the cookie layer squishes the others and it turns into a bit of a mess. 

Good Luck and enjoy!

From my Kitchen: Mrs. Wilkes’ Homemade Pancakes

I reached into my pantry to pull out my box of whatever brand pancake mix I had stashed in the back. To my surprise I was out. I don’t normally make pancakes, say, less than once a month. However, today I really wanted some delicious fluffy morning food. 

I turned to my ever so loved Mrs. Wilkes’ Boarding House Cookbook circa 1990. I knew there would be a delicious recipe waiting. I was happy to learn that I had all the ingredients needed and this was going to be a simple task. 

They turned out delicious, everything I could have wanted. I did add a little splash of vanilla, but it would be equally wonderful with fruit, chocolate chips or anything else you might want to toss in, bacon? You won’t find me doing that. Over all great simple recipe to start your day off right!

Mrs. Wilkes’ Homemade Pancakes 
makes 9 six inch pancakes

1 1/2 cups sifted all-purpose flour
2 1/2 tsp. baking powder
2 tbsp. sugar
3/4 tsp. salt

1 egg
1 1/4 cups milk
3 tbsp. melted butter, Oleo, or bacon drippings 

Mix well liquid ingredients and stir into dry ingredients. Mix only until dry ingredients are wet. Cook on hot griddle that is slightly greased. Reduce to low heat and cook to rim of each cake is free of bubbles and brown on bottom. Brown on both sides. Turn on once. If you desire you can add your favorite berry, fruit or nut to batter. 1/2 cup berries/fruit or 1 cup of nuts.

From My Kitchen: Strawberry Fudge

I found this recipe over at Cookies and Cups and thought I’d give it a go. I’m skeptical of any recipe that is 2 ingredients. Simply because, well I don’t know. But, I love strawberry icing and it was so simple that if it was a bust I wouldn’t be heart broken. 

I was mostly happy with the end result. They turned out pretty tasty, but extremely sweet. For being what they are (a fun easy dessert) I’d give it a good. I think this treat would be really fun to make with kids. Then they can also decorate the fudge with sprinkles or other small candies!

Ingredients
1 (16oz) container of strawberry frosting
1 (120z) bag of white chocolate chips 

Directions
1. Prepare a 9x9 pan with cooking spray or parchment paper.

2. Melt the chocolate over a double boiler or in the microwave.

3.  When chips are melted, remove from heat and stir in strawberry frosting. 

4. Pour mixture into pan and spread evenly. Let set in the fridge for 30 minutes. 

5. Cut into squares or desired shapes to serve. 

Keep for up to a week in an air tight container. 

Something I Love: Nesting Doll Measuring Cups

For Christmas my wonderful boyfriend, Nick, got me these great nesting doll measuring cups! They are super cute and sit out on my kitchen counter right next to the flour and sugar containers. The doll heads have flat areas on top so they sit sturdy when filled. The measurement amounts are in raised plastic on the bottom so you don’t have to worry about them rubbing off over time! You can see them being used in my previous post about brownies! These were a wonderful addition to my kitchen.

From My Kitchen: Basic Brownie

This is my first attempt at homemade brownies. I’m not huge on chocolate so I had to really be in the mood for it to make these! I found a recipe on AllRecipe.com that had over 4000 positive reviews so i decided to start with that. I did leave out the icing because well, like I said I’m not a triple chocoholic. Over all I believe they turned out pretty good. 

Basic Brownie

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened coco powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Chocolate Sauce

Preheat oven to 350 degrees F.

Grease and flower an 8 inch pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat.

In a bowl combine butter, sugar, eggs and vanilla. Beat in coco, flour, and baking powder.

Pour into pan.

For flair drizzle chocolate sauce over brownie. Design and amount of chocolate are up to you!

Bake for 25 - 30 minutes. DO NOT over cook.

From My Kitchen: Hard Caramel Candies

I Love Love Love caramel. I have a pile of recipes that I had never attempted to create. The first one I tried was from MarthaStewart.com, it was an utter disaster. 

Things that went wrong: candy thermometer broke and the recipe did not give me a color description. Once it started burning it happened so fast. It was like lava with burst of smoke coming out of the holes. I had to open every window in my apartment. DISASTER.

After the failure I decide to try again the same day with a different recipe. However, there were none I liked as much as the one from Martha. I then combined a few and included the sweetened condensed milk that was missing from many. I also made a smaller recipe, instead of 150 candies I probably ended up with about 75. 

Megan’s Hard Caramel Candies

2 cups heavy cream
2 1/2 cups granulated sugar
1/2 cup sweetened condensed milk
1/2 cup light corn syrup
pinch of salt
1 teaspoon vanilla 

candy thermometer
9 x 13 pan
wax paper for pan and cut into 4 x4 pieces for wrapping candy


Spray a 9 x 13 pan with veggie oil spray then place a piece of wax paper inside the pan. Do not cut it down. you want the wax paper to cover some of the sides as well.

In a large sauce pan combine all ingredients except Vanilla. (Clip the candy thermometer to side of pot, do not let it rest on the bottom) Cook over medium low, stirring occasionally, until sugar dissolves.

Mixture will bubble and darken. Cook and stir until it is dark, nearly brown, and measures about 245 degrees.( If candy seems the right color but the thermometer does not say it is warm enough place thermometer in middle of mixture instead of side of pot to check the reading.)

Stir in the vanilla.

Pour mixture into pan. Let cool at room temperature for about 45 minutes to 1 hr.

Cut the caramels into small pieces 1in x 1in or slightly smaller. The caramel is hard so its easier to eat smaller pieces. I used a very large,dull, awful knife to cut the candies. I used the flat side of it to create an indention then a small sharp knife to cut along the larger knife separating the candy. As time passes it will get harder to cut. I had my oven on warm and would put the caramel back in to work with it once it was unmanageable.

Wrap caramel pieces and twist ends.

They keep for weeks if refrigerated, but are best eaten the first week and at room temp.

Hello & Welcome!
This is a new blog for me!  I am planning to post about DIY projects, Cooking, Baking, Home Decor, Products I love, and some reviews of the 52 books I plan to read this year! Do expect random postings about trips I take and adventures I go on.
I am a 26 year old living in Culver City, CA (basically Los Angeles for those not familiar with the area). I work as freelance movie maker. I love the 70s, mainly for home decor but you will catch me occasionally in my high-waisted bell bottom jeans. I do not like to call myself cheap, I would say I am thrifty and money conscious.  I get a lot of great items from Estate sales, flea markets, and goodwill.
Thanks and welcome to All The Things!

Hello & Welcome!

This is a new blog for me!  I am planning to post about DIY projects, Cooking, Baking, Home Decor, Products I love, and some reviews of the 52 books I plan to read this year! Do expect random postings about trips I take and adventures I go on.

I am a 26 year old living in Culver City, CA (basically Los Angeles for those not familiar with the area). I work as freelance movie maker. I love the 70s, mainly for home decor but you will catch me occasionally in my high-waisted bell bottom jeans. I do not like to call myself cheap, I would say I am thrifty and money conscious.  I get a lot of great items from Estate sales, flea markets, and goodwill.

Thanks and welcome to All The Things!