SMiLes by Meg

Strawberry Sorbet

Hi friends. A word on the murder of George Floyd before I get into this week’s post below. I, like many of you, have felt a lot of things. Anger. Sadness. Hopelessness. Restlessness. I’ve been thinking a lot about what my role can or should be as an activist. I really struggled to decide whether to say anything here at all. But, in the end, I decided it would be irresponsible to let another week go by without using this platform in some way, and I think this blog reaches a different audience than my Instagram account, where many of

Classic Blueberry Pie

Today’s recipe was both the first thing my mom wanted me to make and the last thing. She started with “please make me something with these blueberries.” Then we went down the rabbit hole of “should we make a braided bread instead?” And then we decided yes, we should definitely make a braided bread. The grocery store disagreed – no yeast to be found anywhere, except the local French bakery, which only had fresh yeast, and that seems like way more work than I wanted. So we came back to blueberry pie, and I got to play with pie stamps!

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

Cowboy Cookies

Happy Mother’s Day! Some years I would be spending this whole weekend down in Duxbury, helping my mom get her garden going and baking all the coconut things. This year, though, social distancing is making that unwise, so we’re making do. I am still making coconut treats, though! Liz Bone messaged me a couple weeks ago asking if I could make some cookies for her clients for Mother’s Day. I thought the best way to do this would be one chunky drop cookie (with coconut) and one pretty spring sugar cookie. For the sugar cookie, you’ve seen my recipe before,

Salted Chocolate Caramel Tart

Alexandra always gets me to make the most fun things. Last year, I made one of the things I’m most proud of – a Rainbow Explosion Cake. This year, even though we aren’t in the office, I promised another birthday treat and the request was “something with chocolate and caramel.” So here’s a chocolate caramel tart! Start by making the crust. In a stand mixer fitted with the paddle attachment, beat the butter, confectioners sugar and cocoa until smooth. Add the egg yolk and vanilla extract and beat until creamy. Add the flour and beat until dough comes together. Press

Chocolate Chip Meringues

So last week when I made bourbon vanilla ice cream, I had 7 left over egg whites. I asked Instagram what to do with them, and 4 different people told me I had to make Smitten Kitchen’s chocolate chip meringues. With that much independent support, I obviously looked them up. You guys. These only needed two egg whites. How was that supposed to solve my problem. There wasn’t a world in which I should be making 3.5 batches of meringues. Fortunately, I love egg tacos, and egg whites did fine for those this week. I saved two, and here we

Bourbon-Vanilla Ice Cream Sandwiches

I don’t think I’m patient enough to make ice cream sandwiches. I can make cookies – those are quick. I can make ice cream – at least then I can throw it in the freezer and let it finish making itself. But I’m not good at the make-ice-cream-then-wait-long-enough-but-not-too-long-to-fill-the-cookies part of things. This time, I ended up with too melty ice cream when I wanted to fill the sandwiches. Sometimes I end up with rock hard ice cream that doesn’t sandwich well. Someday I’ll find the right balance. Either way, These are filled in my freezer right now, and I think

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

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