SMiLes by Meg

Devil’s Food Cake

Taking a break from cookie box recipes this week to share with you a very delicious cake that we had on New Year’s Eve. New Year’s has always been a quiet holiday for me, so for the first time this holiday season, it didn’t feel all that different. In college, I was always home at my parents’ for New Year’s. They would go out with another couple for dinner, and my brother would go out with his friends, and I’d have the house entirely to myself. This almost always meant opening some red wine and getting the most comfort-food-style baked

Butternut Squash Pumpkin Pie

Thanksgiving was different this year, and I definitely missed the big family gathering, traditional holiday foods (mostly the secret stuffing) and post-meal nap/movie on the couch. But, if we couldn’t have that this year, our little Thanksgiving was the perfect Plan B. We made this pie the night before, and decided, since there was no one coming over, there was no reason we couldn’t eat it for breakfast on Thanksgiving day. This could very much turn into a new tradition. The rest of our meal came together throughout the course of the day, interspersed with video calls with family and

Pecan Sticky Buns

Sundays are a lot better when they start with brunch treats. And today started with some pretty awesome ones – Pecan Sticky Buns. I’ve had my eye on this recipe from Hummingbird High for awhile. She calls them small-batch, though, which is what drew me to them. The idea of being able to make just a few pastries for me and Erik was appealing, mostly so I didn’t end up eating sticky buns for breakfast all week. However, I think calling these small-batch is misleading. I thought I was going to get to use my cute little 1/8-size baking sheet,

Chocolate Chip Pecan Cookies

OK OK. I know that I’ve made a lot of chocolate chip cookies for this blog. And, like, how different can one chocolate chip cookie be from another? In my mom’s words, “is there anything about these cookies that is….special?” But hear me out. This is my first recipe in my new kitchen. SMiLes by Meg has relocated to Washington, D.C. If you’re in the area and have a request/want to pick it up, I’m happy to oblige. And this week, I wanted a recipe of something that I could give out to the people that work in my building

Single Chocolate Chip Cookie

Have you ever thought, “What I really need right now is one large chocolate chip cookie, but no more than that?” This blog is for you. In the past, I’ve taught you how to make a mug brownie, and last week I started my small batch baking kick with some Funfetti cake. But a single chocolate chip cookie feels so much more decadent. In a small bowl, stir together the granulated sugar, dark brown sugar, oil, water and vanilla extract with a rubber spatula until combined. Add the flour, baking soda and salt and stir to combine. Add the chocolate

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

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

Sweet Potato Bread

There’s a lot going on out in the world these days, but one of the silver linings is that engagement on my baking social media posts is way up – you all must be stuck in the house all day without anything to do or something. For me, baking is a way to bring order and control when I feel like other aspects of my life are not in control. I think a global pandemic is pretty high up there on the “out of control” spectrum, so it was really nice to be able to take an hour this morning,

Tahini Brown Sugar Cake

When I picked this recipe, I didn’t mean for it to be a clear-out-the-pantry recipe. And I’m not sure what it says about my pantry that this recipe did clean it out – I only had to buy some buttermilk and unsweetened chocolate, and happened to have everything else on hand. I did pick it entirely because I wanted to use my sprinkles. I didn’t expect this, but leaving the sprinkles in an airtight jar resulted in them all starting to clump together. I’m guessing because our apartment is a bit on the warm side, and maybe because I should

Sunflower Oat Cookies

I’m currently sitting in an airport in Seattle, on a layover heading back to Boston after an absolutely perfect week with Erik in Alaska. We skied on two lakes, spent a night in a dry cabin in -20°F weather, ate a lot of pizza, went climbing, and played a lot of board games. But mostly, we got a lot of much-needed hangout time, which is what I miss the most when we’re apart. Because I’m feeling sentimental, here’s a gratuitous picture of us doing fun things: One day this week, we had two of Erik’s friends over for dinner (Jake