SMiLes by Meg

Homemade Oreos

This week, I baked for the first time in my new kitchen! Spoiler alert: it was awesome. Plenty of counter space. Pretty new toys to play with (read: stainless steel mixing bowls). And a whole new group of people to eat the end product! Plus, central air conditioning, which means turning on the oven was not the horrific experience it could have been in this insanely hot summer we’ve been having.

Sesame Seed Cookies

To be honest, I did NOT want to turn on the oven today. It is ridiculously hot. And while we have AC in the bedroom, there is not AC in the rest of the apartment. The thought of taking a kitchen that was already 90+° and turning an oven up to 375° seemed insane. But after spending a lot of time looking through no-bake and icebox recipes, I just couldn’t find anything I was actually excited about. And I’ve been meaning to make these cookies for weeks, since I found them and thought they sounded interesting. So I sucked it

Chocolate Hazelnut Cookies

A little late to post this one, but not because I hadn’t baked yet – I was just too busy celebrating my Birthday Eve! After a lovely evening with friends, and a delicious tres leches cake whose only price was wearing a pink sombrero, you won’t blame me for taking a little extra time to write this one. Fortunately, bar studying is largely a day job, which leaves nights for baking adventures and other fun (when I can get up the energy to do anything other than sit on the couch and watch hours of Friends). These cookies were the

Amaretti

Yesterday, I got back from a 10-day vacation in Italy with Erik. Last week, I promised a recipe for amaretti cookies, which I thought I’d be making while I was there. We did lots of fun things (biking, hiking, exploring new cities, making pizza dough…), but amaretti baking was not one of those things after all. However, a promise is a promise, and my mom insisted that I should make something with an “Italian flair”, so here’s an amaretti recipe anyways!

Saffron Ice Cream Sandwiches

Law school is over! And as we always do when finals are over, Erik and I spent the weekend off the grid in the mountains, camping and hiking. That means I had to get something made before I left, since I wasn’t sure when I’d be back today. I came up with (yet another) Ottolenghi recipe, though this one didn’t go so well.

Speculaas Biscuits

Finals is for procrastibaking. In the last 24 hours, I’ve made 3 different Ottolenghi recipes: banana bread, cauliflower cake, and these cookies. It’s important to take some (read: most) time to destress when you’ve got your last final exams ever coming up. I also am determined to get on Ottolenghi’s Instagram account, where he occasionally posts things people have made of his, but I haven’t had any luck so far. My only chance is to keep baking my way through Sweet!

Gevulde Speculaas

Another week, another of Ottolenghi’s Sweet recipes. This time, in looking for something fittingly sophisticated for a book club meeting, I settled on a cookie that looked rich in spices and like it would pair equally well with tea or red wine, depending on what road the night took. Plus, the contrasting colors make for an impressive display, which never hurts when you’re laying out a spread of food for guests.

Hamantaschen

These were really fun. If you don’t know by now, I give up sweets for Lent every year. Which means I try to find people to bake for each week so that I won’t have the temptation around me. This year, Erik made it easy. He wanted to make hamantaschen for Purim so that we could send cookies to a long list of people, all over the country, that he stays in touch with. Sending cookies by mail far from Boston fits in well with my Lenten promise to not eat said cookies. A win-win all around.

Rugelach

Last week, I baked my first recipe out of Sweet, but did so down in DC with Cate and Jonathan. This week, I baked my first recipe out of my own copy of Sweet, and did so here in Cambridge, during a much-needed weekend without travel. I had originally planned on making Torrone, but decided to wait on that. Then, I thought I’d make Ottolenghi’s peanut butter s’more cookies, but again decided it seemed a little too involved. Finally, I settled on Rugelach: impressive looking, but not overly time-consuming. And, as luck would have it, they got one of my