SMiLes by Meg

Clementine Cake

Happy Easter! I just got back to Cambridge from a great 24 hours at home, and had the best time hanging out with family, playing with little kids, and eating chocolate for every meal.

Braided Nutella Bread

I have been on a big yeasted bread kick this year, which is really quite a step forward in my baking life. I used to be terrified of recipes that included yeast. You invest so much time up front in making the dough, that the fear of it not rising often scared me off from starting at all.

Croissants

Get ready for a marathon: croissants may be the most time-intensive (and exciting) thing I have made in a very long time. It’s not often I have a weekend where I can pull this off, but I am so glad that I did.

Pita Bread

This is a cop out post. I know if I don’t say it up front, Jonathan Topaz is going to call me out in the comments. I freely admit I made this pita bread weeks ago and have been sitting on the recipe until I was too busy to bake some week – this week was that week.

Honey Sweetened Granola

The day after vacation is always a multitasking kind of day, trying to do all of the things you should have done in time for returning to the real world. Especially when you neglect such things as assignments due on Monday. And I have taken that multitasking to a new level.

Chocolate Pistachio Cookies

Fact: baking with friends makes Saturday afternoons infinitely more fun. Shout out to the wonderful Laura Bakst for indulging me in my last minute plea for company while I was pretending not to have real responsibilities.

Black Currant Scones

Scones are an elusive breakfast baked good. I’ve tried to make them in the past, and, despite my extreme attention to detail in recipes, I could never get them to come out right. Either the dough was too crumbly and never held together, or too dense and didn’t have that lightness I associate with scones.

M&M Cookies

Happy almost Valentine’s Day! In an effort to be festive, I decided to do a themed post before the holiday this week in case you’re not ridiculously busy in the next two days. I realized that I have a bad habit of posting my holiday recipes after the point when they’re useful, so this year I’m pledging to be more proactive.