SMiLes by Meg

Sourdough Bagels

If you’ve been following my blog for awhile, you know that I have a sourdough starter that I like to bake with fairly often. Anytime I have a bread-type thing I want to make, I look to see if there’s a sourdough version. This is partly because every time I open my fridge it stares at me, wanting to be fed or used, and I feel bad letting it sit in there too long without doing something useful. (Even yeast cultures deserve to have a purpose in their lives.) But it is also because I despise using dry yeast for

Pop Tarts

I’ve been craving Pop Tarts since taking the ferry up to Alaska. They had them on the boat, but I couldn’t justify buying them, since we had plenty of snack food already. But it put the idea in my head, and every time I walk by them in the store I think about getting a box, before I remember I already have oatmeal at home. Finally, I decided the best way to be able to justify having Pop Tarts around would be to make them myself.

Sourdough Cinnamon Rolls

I have a confession to make: my sourdough starter experiment failed. For three days, it looked perfect – everything was bubbling away just like it should. And then I had to fiddle. The book I bought here, Alaska Sourdough, didn’t really give much guidance when it came to sourdough starter upkeep. I like having directions to follow, and don’t do well with “just let it be for 2 weeks.” I’m the kind of person that has to constantly push around anything I’m cooking on a stovetop. So I felt the need to at least give it a stir once a

Individual Tiramisu

So I know I said I would be making sourdough starter, and I will, but it would be really mean of me not to pass along this recipe to you all first. On Friday night, which was our last night staying with Barb and Randy, Erik and I cooked dinner. Or, more accurately, Erik cooked dinner (Bucatini all’Amatriciana) and I put together an easy, but impressive looking, dessert. Because we were going to be serving a pasta dish, I wanted a lighter, but still Italian, dessert. And, surprisingly, I had never made just a regular tiramisu for the blog. 

Quick Bark

Ever find yourself in need of a quick dessert for a holiday? This is your solution. All it takes is a quick trip to Michael’s (or whatever other craft store you know of that sells every possible color of Candy Melts), and maybe 30 total minutes of assembly and waiting time. End result looks very impressive, is endlessly adaptable to your tastes, and can be piled in a tupperware without worrying about ruining it. Extra perk? It fills the need at cookouts for something sweet at the end of a big meal without requiring the commitment of a slice of

Sweet Potato Waffles

This week’s recipe is inspired by Zoe’s, a diner in Cambridge, and some sweet potatoes I needed to get use. Zoe’s has sweet potato pancakes, which they serve with brown sugar butter, and which are amazing. Erik and Emil, though, have a waffle iron, so I thought I could try something a little different from the breakfast item that inspired these. Over breakfast, we did have a lengthy discussion about the pros and cons of waffles vs. pancakes. While I agree that pancakes are the superior breakfast food (someday soon I’ll post my dad’s recipe – they are the best

Cinnamon Rolls

I’ve been promising Erik cinnamon rolls for a couple of weeks now, and since this is one of those rare weekends during which I’m actually in Cambridge, it seemed like the right time. Now, these are not to be confused with cinnamon pinwheels, which I’ve made before. Those are more of a cookie than pastry. Cinnamon rolls, on the other hand, are a yeasted dough (more on that later), and are meant to be a lot cakier. And they’re meant to be iced, but since Erik was calling the shots, we didn’t go that route.

Old Fashioned Doughnuts

I think I’m losing my touch. When I first started law school, bringing in treats to class was a surefire way to make them disappear quickly. A short post on my section’s Facebook page, and I could get more people than cookies to come and take said cookies off my hands. It didn’t seem to matter what I baked; I had a willing audience.

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

Premium Chocolate Mousse

Last week, I told you I’d be doing two weeks of pie posts from Thanksgiving. But then, on Tuesday, I made a recipe that changed everything: Chocolate Mousse out of my Science of Good Cooking Cookbook. You can wait on pumpkin pie – this recipe is an immediate need-to-know. In fact, I think The Science of Good Cooking may be making its way into my regular rotation of cookbooks.