SMiLes by Meg

Salted Chocolate Chunk Shortbread Cookies

Happy Christmas Cookie Season! Every year, I dedicate one weekend to spending all of my time in the kitchen baking at least 5 varieties of cookies to put in tins and give out to friends and families. This year, that weekend will be next weekend, but when my roommate and I decided to host a Gingerbread House Party this weekend, I couldn’t pass up an opportunity to get a head start. Because I’ve already posted my gingerbread cookies, which I was using for my house base, I decided to throw a new variety of cookie in the mix: salted chocolate

Reese’s Pieces Cookies

I had such a baking-ful week! In addition to making these cookies, I also made pumpkin bread (which I’ll post next week), sourdough bread (which I’ll post at some point), and Trout Farm Apple Pie! Having this blog, I don’t often get to make a recipe more than once, since I always need something new for the weekend and a girl can only make so many recipes in a week. But when some friends invited us over for dinner, and I’d already made plenty of new stuff, I realized I had a chance to make one of my favorite recipes

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

Nutmeg Tart

Another rainy weekend, another baking adventure. Since I’m still thoroughly enjoying funemployment, I spent the weekend in Duxbury with my parents. I love being able to hop on a train and be with my family in about an hour, and nothing beats running to the beach and back, even if its pouring rain while you do it. Plus, I’m very into the series of books I’m reading right now (The Wheel of Time – no spoilers, please!), and my favorite place to read is the wood paneled room in their home, snuggled up on the recliner with a big fluffy

Strawberry Shortcake

Happy Easter! After a wonderful day with family out in Duxbury, I’m still not quite ready to go back to school work, so blogging it is! This year’s Easter recipe evolved quite a bit from its original idea, and strangely went from more adventurous to more traditional, rather than vice versa. Every year, my mom and I think it will be a good idea to make some big and beautiful Easter dessert, and every year we all get too full on brunch to actually eat dessert, leaving full cakes untouched. This year, I wanted to be cognizant of that.

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

Tahini Halvah Brownies

It’s Spring Break! And Spring Break means fun baking. This week I tackled another Ottolenghi recipe: Tahini Halvah Brownies. Ottolenghi uses tahini a lot, and I am yet to meet a recipe of his where I wish he didn’t. For example, I rarely eat banana bread without some tahini, salt, and honey these days. And his hummus is very tahini forward, which I firmly believe is for the best. So when I saw these brownies, with their swirls of tahini across the top, I knew they’d be one of the first recipes in his baking book that I tackled.

Hamantaschen

These were really fun. If you don’t know by now, I give up sweets for Lent every year. Which means I try to find people to bake for each week so that I won’t have the temptation around me. This year, Erik made it easy. He wanted to make hamantaschen for Purim so that we could send cookies to a long list of people, all over the country, that he stays in touch with. Sending cookies by mail far from Boston fits in well with my Lenten promise to not eat said cookies. A win-win all around.

Classic Cherry Pie

This is Part 1 of 2 Thanksgiving pie posts coming at you in the next couple of weeks. Good news: they can just as easily be Christmas pies (if you don’t make the one true Christmas dessert: Chocolate Trifle), so keep these on hand as the holiday parties start piling up. Also, I’ve done a little bit of test kitchen work on these, trying out different pie crust recipes and combining some filling recipes to figure our what works well together. The results were pretty good, and have made for some tasty breakfasts in the Thanksgiving aftermath.