SMiLes by Meg

Mixed Berry Crisp

Hi all. Did this post come after midnight? Maybe. Was that because I was having a great Sunday hanging out with my family? Definitely. Don’t worry – Erik informed me I still have 4 hours (ish) Alaska time before this is late. Start by combining the berries, cornstarch, brown sugar, lemon juice and salt in a medium bowl. Spread into an 8×8 pan sprayed with cooking spray. In a large bowl, stir together the oats, almonds, almond meal, brown sugar and salt. Sprinkle in the olive oil and stir until combined. Sprinkle the topping over the fruit. Bake at 375°F

Wheat Thins

Hi friends. This week I want to highlight another way you can show your support in a tangible, make-a-difference-right-now way. We’re all still in varying phases of being stuck at home, and if you are, I’m sure you’re ordering take-out. On the other hand, if your city is starting to open up again, you may be excited to go literally anywhere that isn’t your kitchen. If either of those sound like you, consider supporting black-owned restaurants the next time you buy a meal. This article pulls together a variety of different sources from across the country, and can help you

Marshmallows

I bought the ingredients to make these 3 weeks ago. And then things kept coming up. I had to use up the egg whites and make chocolate chip meringues. Alexandra had a birthday so I made chocolate caramel tart. Liz asked for cookies for her clients so I made cowboy cookies. This weekend, finally, I got to make marshmallows! And, honestly, this recipe has been in the back of my head for much longer than 3 weeks. I think it was in college when Marj first introduced me to the idea that you can make homemade marshmallows. I remember her

Creme Fraiche Scones

Happy Easter! This is the first year (I think in my entire life) where I’m not home with my family for Easter. 2020 is a weird year. I was feeling pretty sad about it (and still am, to be honest), but decided that I would make the best of it, so Madison and I are having a little Easter brunch of our own! We exchanged Easter bags, because we don’t have baskets, and I’ve already started my chocolate consumption for the day. For brunch, I made scones, supplemented with mimosas in fancy glasses, of course. Next up: painting rocks (instead

Coconut Granola

Not a single person took me up on free delivery of baked goods in Boston last week. How is that possible. How are all of you NOT in need of some cookies for quarantine? Just meant this week I needed to find something to make that I actually could justify for myself. I eat granola every morning, and have made various granola recipes over the year, but hadn’t made one recently, so thought that would be a good option. Last year, before Star Market opened three steps from my door, I was still shopping primarily at Whole Foods. They have

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

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

Father’s Famous Flying Flapjacks

I don’t know how I have other pancake recipes on this blog but not the most important pancake recipe in the world: my dad’s. He makes them for us maybe twice a year (Christmas and New Year’s), but they have always been my absolute favorite, and the standard by which I judge all pancakes. The recipe is simple – dump a bunch of stuff in a bowl, whisk it, and fry them up. Serve with plenty of butter and real maple syrup. Perfect for a family of four! This week, I’m in Alaska, and hadn’t done a blog post yet,

Homemade Pocky

I saw these on the New York Times cookie spread and knew I had to make them. I love pocky, and can never eat just a few. They’re crispy, chocolate, and are cookies, so there’s not much not to like. The best part? These ones are easy. They don’t actually make good cookie tin cookies (they break kind of easily and therefore shouldn’t be packed with lots of other cookies, but I think they’d look great out on a platter for dessert at one of the eighteen holiday parties you’re probably going to this week. In my cookie marathon weekend,

Pumpkin Flan

This Thanksgiving, Erik’s sister, Sarah, hosted us in San Francisco, which is weirdly basically halfway between Boston and Anchorage. We got to spend the weekend with Erik’s family, which was lovely, and meant lots of good eating. For Thanksgiving itself, Sarah let Erik and I help out with dessert, which was pumpkin flan and blackberry pie. Erik is the flan expert in our relationship, so pumpkin flan was an obvious choice as our contribution. It was a team effort, with Sarah and Trevor staying up to take it out of the oven when the time difference finally caught up to