SMiLes by Meg

Brown Butter Blondies

Week 2 of quarantine baking and I still haven’t come up with a good word for it. “Quaranbaking”? “Sugar isolation”? Those are both so bad. If someone has already figured this out, let me know. I’m also quickly realizing that baking treats when you don’t have a kitchen to offload them into is a different experience. This week, a friend in the building requested blondies, so that’s what I made, and now they aren’t in my kitchen! If you live in the Boston area and are looking for something sweet, PLEASE let me know – I will happily make it

Sweet Potato Bread

There’s a lot going on out in the world these days, but one of the silver linings is that engagement on my baking social media posts is way up – you all must be stuck in the house all day without anything to do or something. For me, baking is a way to bring order and control when I feel like other aspects of my life are not in control. I think a global pandemic is pretty high up there on the “out of control” spectrum, so it was really nice to be able to take an hour this morning,

Candy Cookies

I’m calling these Candy Cookies because I’ve made M&M cookies before, and these are different enough that they needed their own post. Plus, you could put any kind of candy into these and get a good result – the original recipe from Weeknight Baking actually included sno-caps, too, but sno-caps were inexplicably sold out out every store I checked. They must be good quarantine snacks or something. Regardless, I decided to just double the amount of M&Ms to make up for it, and no one ever complains about double the M&Ms. Start by melting the butter. Just chop it up

Tahini Brown Sugar Cake

When I picked this recipe, I didn’t mean for it to be a clear-out-the-pantry recipe. And I’m not sure what it says about my pantry that this recipe did clean it out – I only had to buy some buttermilk and unsweetened chocolate, and happened to have everything else on hand. I did pick it entirely because I wanted to use my sprinkles. I didn’t expect this, but leaving the sprinkles in an airtight jar resulted in them all starting to clump together. I’m guessing because our apartment is a bit on the warm side, and maybe because I should

Sprinkles

This week in life-changing recipes, I learned how to make sprinkles. And I think I’ve found a new favorite thing to make. What’s better than a recipe that eats up 15 total minutes of your day and gives you a product that is infinitely customizable? I found this recipe in Weeknight Baking, which every person needs in their life. The book calls them overnight sprinkles, but I’ve found that most overnight recipes actually work great as over-workday recipes, if you’ve got a bit of time in the morning. For these, I did them on a Thursday morning, and when I

Caramel Peanut Brownies

“;.////////////////////////////////////p;//” – From Elwynn, who decided to walk across my iPad when I started typing this up. He did capture how I feel about this week though – I could use another 3 weekends right now. But I think that’s just February for you. Fortunately, I did get to spend some time making something new – caramel peanut brownies! Meg Fay, one of the other second years at my firm, has a birthday this week. She requested something “chocolate and peanut butter, or chocolate and caramel” and I was able to find something that was chocolate and peanut AND caramel.

Fig and Olive Oil Challah

This was fun to make. I’m home for the long weekend, having a girl’s weekend with my mom, and she agreed to humor me and make a complicated braided bread on Saturday night. I love challah, she’d never had challah, and the idea of somehow getting a flavor woven into the challah made it a recipe I couldn’t skip. Start by making the base dough. In the bowl of a stand mixer, whisk together the yeast, warm water, and teaspoon of honey. Let sit for 10 minutes until it starts to foam up. Add the remaining honey, olive oil, eggs

Cherry Pistachio Oatmeal Cookies

This was one of those weekends where the only way I was going to have time to bake was if I pulled out Weeknight Baking. And made drop cookies, which are, besides bar cookies, the least time intensive baked good I can make. In looking at cookies, I decided to go with an oatmeal base, because I like the chewiness that comes with that. However, I am a firm anti-raisin baker, so I needed something else to go in them. Fortunately, Weeknight Baking had a solution: cherries and pistachios. Dried cherries are actually my favorite dried fruit. They’re a bit

Soft Pretzels

So I’ve made pretzels before. But that was back in 2014. And, really, I’ve been at this blog for almost seven years – I think it’s probably time to start revisiting recipes, since I’m about 1000% sure I’m more proficient now than I was when I first started. Don’t worry, I’ll still predominantly be making new things. But when circumstances present themselves that seem to require a repeat, I’m not going shy away from it. This week, obviously, is Super Bowl. Which is a perfect reason for pretzels. Especially because I’m watching Super Bowl at my apartment with my work

Sunflower Oat Cookies

I’m currently sitting in an airport in Seattle, on a layover heading back to Boston after an absolutely perfect week with Erik in Alaska. We skied on two lakes, spent a night in a dry cabin in -20°F weather, ate a lot of pizza, went climbing, and played a lot of board games. But mostly, we got a lot of much-needed hangout time, which is what I miss the most when we’re apart. Because I’m feeling sentimental, here’s a gratuitous picture of us doing fun things: One day this week, we had two of Erik’s friends over for dinner (Jake