April 19th, 2014

Forget kale. Forget fresh flowers. Forget whole grain bread. Last weekend at the farmer’s market, I saw all these kids walking around with delicious-looking popsicles and I knew that I needed one immediately. I searched for a while and finally spotted the popsicle cart conveniently hidden behind a long line of children. Typical. I waited my turn patiently and finally bought what was actually the most delicious thing in the entire world: a strawberry honey pop. 

The girls selling them (from 3 Porch Farm) saw my enthusiasm and said “they’re so good, right?! And they’re made with just strawberries and honey.” 

Naturally, I decided that I needed to be able to make these every day of my life, so I bought some strawberries and got to work. Luckily, I had impulse-bought some nifty popsicle trays a while ago at Target so all I needed to do was find an acceptable recipe. After some very scientific internet research and a survey of my honey arsenal, here’s what I came up with: 

  • 3 cups of hulled strawberries (fresh or frozen)
  • 1/2 cup of honey (I used key lime honey my mom brought me from Florida mmm) 
  • 3 tablespoons of lemon or lime juice 

Put it all in a blender, fill the tray, and wait roughly 4 hours! It makes about 5-6 popsicles depending on your tray!

These were seriously so easy and so delicious— the hardest part was waiting for them to freeze. And, since they’re made of all good stuff, I justified eating them for breakfast, obviously. I ate it so quickly, I didn’t even get to use the handy straw feature on the popsicle stick. 

Also, wear your retainers, kids. My bite pattern is looking crazy…

March 14th, 2014

I find it no mere coincidence that Pi Day also falls right at the beginning of Georgia’s strawberry season and so— on a perfect Pi Day like today—there’s only one thing to do: 

In the immortal words of 90s country singer Deana Carter… it’s time to make Strawberrrrrrry Wiiiiiine Pieeee… 

I know it’s been a minute or two since I’ve made a Friday Mixtape, but you gotta listen to something while you make your pie. SO. Here we are.

Enjoy the tunes and happy Pi Day! 

For the Filling:
  • 4 cups fresh strawberries
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
For the Crust:
  • 1 recipe pastry for a 9 inch double crust (this is an easy one) or Pillsbury Pie Crust Dough if you’re lazy like me (there should be two crusts in the box) 
  • 1 tablespoons milk
  • 1 tablespoon white sugar
  1. Preheat oven to 425
  2. Slice all the strawberries. Combine 3 1/2 cups of strawberries with the sugar and flour. I like mine not to be super mushy but you can blend to the consistency you want. Spoon the mixture into an unbaked pie shell. (When your pie dough is in the pan, poke some holes in the bottom of the dough with a fork. This will keep it from bubbling on the bottom.)
  3. Spread the remaining 1/2 cup of strawberries (un-sugared, flat slices) on top of the sweetened berries. 
  4. With the second pie crust dough, cut strips for the lattice top. (I use a pizza cutter and make the slices a little less than an inch wide! Really easy!) You can then make the lattice top by “weaving” the strips together (over, under, over, under…) When you’re finished, pinch the edges of the crust together and then use fork tines to seal it. (Press down the flat side of the tines to make ridges all the way around your pie.) 
  5. Brush the top crust with milk, and sprinkle with a tablespoon of sugar. If you want to make sure the edges of your crust doesn’t burn, wrap the edges with tinfoil. (Don’t cover the whole pie, or it won’t cook right… just the edges!) 
  6. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees, and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden on top. Cool on wire rack. 
  7. Eat. Enjoy.

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March 4th, 2014

Today is Shrove Tuesday/Fat Tuesday/Pancake Tuesday so basically it’s one of my favorite days of the year, obviously. This day falls right before the Lenten season so that you can, ostensibly, pig out on indulgent foods (like stacks and stacks o-pancakes) right before you fast or give something up for the 40 days. 

I don’t observe Lent in the give-something-up-for-forty-days sense (which I think I’ll expound upon tomorrow because I’ve given this some good thought recently…) but I can totally get behind any holiday that focuses on pancakes. 

As a connoisseur of the cakes-of-pan, I’ve collected here some of my favorite pancake recipes for your enjoyment. Pick your favorite, invite some friends over, and Happy Fat Tuesday, everyone! 

// Red Velvet Pancakes //

// Blueberry Buckwheat Pancakes //

// Mexican Chocolate Pancakes with Dulce de Leche //

// Banana Chocolate Chip Pancakes //

November 12th, 2013

Last week I saw some pomegranates on sale at the grocery store. Sweet, I thought. I love pomegranate. I shall buy the lot! 

Never having actually ever opened a pomegranate by myself, I wasn’t sure how it was done, but I figured, Hey, can’t be too hard, right? 

Now I see why they were on sale.

About 47 minutes later I was so fed up with the thing that I took the internet, not just to google how to do it but to see if anyone just inherently was smarter than I. I got more responses than I bargained for!  

The answer, in the short form, is that opening a pomegranate is pretty easy to do, and that photo up there is exactly NOT what you want to do. This way is much better. Or even this way.

It sure is pretty, though.  Thanks, Internet. 

Anyone else know of any cool/delicious fruits or veggies I should try?

September 19th, 2013

My friendship can be bought with donuts and quality time. If you’re running short on quality time, donuts will do. 

May 3rd, 2013

Berry-pickin’ season is upon us, which means I’m about to consume about 700% more berries in the upcoming weeks. And I am not complaining. 

There are a couple of farms in and around Athens that offer fresh pickin’  and last weekend we headed out to Moon Farms to get the job done. 

So far, we’ve made a chocolate strawberry cake, a strawberry pie, strawberry smoothies, a spicy strawberry coleslaw, and… just a big bowl o’ strawberries. 

I couldn’t find a recipe for a strawberry pie that didn’t sound too… gelatinous… so I made my own. 

Morgangster’s Strawberry Pie

  • 1/2 c brown sugar
  • 1/2 c white sugar
  • 1/2 c flour
  • 5 cups of sliced strawberries
  • pie crust (Pillsbury roll-out, refrigerated kind) 


I’ve made my own pie crust before… and while it IS ultimately more delicious… it’s time consuming and when there’s pie to be made… you just get down to brass tacks. The kind you can find in the refrigerated section (usually by the other Pillsbury products/rolls/etc.) is pretty baller, too, so I say just go for it. 

  1. Pre-heat oven to 450
  2. Combine brown sugar, white sugar, and flour in a mixing bowl. Mix well. Slice strawberries and put 4 of your 5 cups into the bowl with the flour and sugar. Mix and mash berries and dry ingredients until you get them into a thick paste-like substance. (I used my hands for this.) 
  3. Roll out bottom pie crust and fit in pie pan. Poke bottom of the pan with fork tines to help the crust not to bubble when cooking. 
  4. Spoon strawberry mix into the pan. 
  5. Place the final cup of unsweetened sliced strawberries in single-layer on the top of the sweetened strawberries. 
  6. Using a knife or pizza cutter, slice the top pie crust into strips. Weave the strips together on top of the pie. (It helps to lay out all the verticale strips first, and then add the horizontal ones one-by-one, weaving as you go.) 
  7. Pinch edges of woven pie crust and bottom crust together with fingers. Press fork tines down on the crust edge to seal. 
  8. Lightly brush the top pie crust with milk. Use tinfoil to wrap around the edges of the crust, leaving the middle of the pie exposed. (This will help your pie not get too crispy or burnt along the rim.) 

Bake at 450 for 15 minutes, then lower to 375 and cook for a remaining 25 minutes or until top is a light, golden brown. Cool on a cooling rack. Eat and Enjoy!

March 30th, 2013

Oops. @stephanestor (at Heirloom Cafe & Fresh Market)

March 4th, 2013

Last week was the 1st Anniversary of our little Athens Supper Club.  I was feelin’ fancy and domestic and (full disclosure) Scandal was a re-run so I needed something to do on Thursday night. With no Powersuit-Wearing-Olivia-Pope Monologues to learn, I went to the internet and got inspired. Supper Club was turning 1, and it had to be awesome. 

Enter This Cake.

Ya’ll.

I cannot underestimate 1. how yummy  and 2. how easy it was. I am not a baker. I do not bake things that are good to eat.  Baking requires precision and math and patience and skills, all of which I lack sufficiently. And yet… LOOK AT THAT CAKE. 

I am ashamed to admit I felt so validated when I finished it. Me! Baking! Something edible! Something pretty! It’s pink! It’s got flowers! I am woman! Hear me roar! Watch me make things! ROOOAR! (This mental pep talk was inspired by the original recipe from the blog I Am Baker.) 

I do not recommend getting self-worth from projects, but dang. Sometimes it’s just good to create something nice for people you love. And double bonus if it turns out well.  

I Am Baker Rose Cake

February 12th, 2013

Today is Mardis Gras AKA Shrove Tuesday AKA Fat Tuesday AKA Pancake Tuesday. Pancakes are associated with the day preceding Lent because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. 

So basically today is my favorite day. 

January 24th, 2013

Yesterday was National Pie Day (Not to be confused with Pi Day, March 14.) I hope you celebrated in due fashion and are reaping the benefits of today, which is Leftover Pie Day. 

January 17th, 2013

We were gonna go to Pilates but then we did this instead. #b4d4ever @eeebsify

January 17th, 2013

The number of grilled cheese sandwiches and cups-o- tomato soup sold at The Globe is directly proportional to the number of buckets of rain falling outside.

October 16th, 2012

Pumpkin pancakes at Mama’s Boy for Pancake Tuesday. I could die. #foodcoma #athens #pumpkinallthethings (Taken with Instagram at Mama’s Boy)

October 9th, 2012

If you’re like me and you love all things pumpkin and fallish and good BUT you’re also livin’ life on a budget (or, you don’t like to pay a bajillion dollars for things that shouldn’t cost a bajillion dollars) then you need to acquaint yourself with The Poor Man’s Pumpkin Spice. 

Regular coffee. 

LIttle bit o’ cream. 

Shot of pumpkin. 

50% off your ridiculously priced Favorite Seasonal Latte. 

You’re welcome. 

October 9th, 2012

I’m in ATL for a conference this week (if you’re at DigitalAtl, HOLLA!) and last night I had my first Antico Pizza experience with some of my pals. 

Ya’ll. 

This was the best pizza, nay, the best food I have ever tasted. And it’s not even a breakfast food. All 3 of us were being polite (ok, maybe it was just me who was coveting and the other 2 were just full) and not wanting to eat the last piece of our shared pie…. and as I was staring at it contemplatively… ANTICOPIZZAHOMEGIRL just swooped in and took away our tray. 

I’ve never considered dumpster diving until that moment. Seems legit, now. 

m o r g a n g s t e r

a twenty-something breakfast enthusiast just trying to find my way in this crazy world. a designer by trade, a photographer by passion, a believer by grace.
Athens, Georgia

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