SMiLes by Meg

Kit Kat Cookies

I think the complexity of my baking actually increases the busier I am at work. This probably makes sense, since baking is one of my favorite stress relief activities, but still is a bit counterintuitive. So this weekend, when I had a lot going on for work, I wanted to make something that was a bit more time-intensive. I also saw these cookies on Cloudy Kitchen’s instagram and couldn’t get them out of my head. Kit Kat bars are my favorite standard candy bar most of the time (Butterfingers are my favorite specifically when I’m golfing with my dad). And

Fudge Stripe Cookies

This week’s recipe is courtesy of Marj, who sent me a very exciting housewarming gift – the BraveTart cookbook! This book is so fun. It’s full of homemade versions of classic desserts you definitely grew up eating, and it’s making me want to redo many recipes on my blog, where I had tried to do the same based on recipes on the internet. So don’t be surprised if you see a new version of Nutter Butters or Oreos or Rice Krispies in the coming weeks. But to start, I went with a cookie that I always considered a treat when

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

Double Chocolate Shortbread Cookies

Hi friends! I know your social media feeds might be slowing down on the #blacklivesmatter posts, but I hope you also know that doesn’t at all mean that the work is done. After this week, though I may not include a little blurb at the beginning of my blogs, I hope you’ll join me in continuing your impact and fighting for real change however you are able. If you’re looking for something sweet and you’re in the city of Boston, I highly recommend you check out Petsi Pies, a black-owned bakery in Somerville that I used to frequent while in

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

Candy Cookies

I’m calling these Candy Cookies because I’ve made M&M cookies before, and these are different enough that they needed their own post. Plus, you could put any kind of candy into these and get a good result – the original recipe from Weeknight Baking actually included sno-caps, too, but sno-caps were inexplicably sold out out every store I checked. They must be good quarantine snacks or something. Regardless, I decided to just double the amount of M&Ms to make up for it, and no one ever complains about double the M&Ms. Start by melting the butter. Just chop it up

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