SMiLes by Meg

Baklava

Baklava is one of those recipes where you think it must be super complex (there are so many layers!), but when you actually make it, you realize there aren’t that many ingredients, and the process is fairly simple. I wouldn’t have believed any of this, but Sandy, whose recipes have appeared on my blog in the past (Trout Farm Apple Pie, Mud Pie, Oh Henry Bars), gave me a pan and her recipe for Christmas. So obviously I had to give it a try. Now, to be honest, this was actually my second attempt at Baklava. When she first gave

Harvest Pie

Imagine this: you’ve been assigned “dessert” for Thanksgiving dinner. You ask around and get a recommendation for a good fall pie (Thanks, Michelle!). You send the recipe to your mom so she can have all the ingredients ready for you when you get to the house. You should have plenty of time – the train gets in at 8:15am and guests don’t arrive until 11am. And then, the night before Thanksgiving, you double check the train schedule… And the train doesn’t┬áleave Boston until 8:30am.

Hazelnut Crumble Cake

This weekend, I’ve reached the end of my funemployment traveling and am spending some much-needed time with my college roommate, Cate, her partner, Jonathan, and their corgi puppy, Giles. Cate was a baker before I ever thought to start this blog, and last time I was visiting her I gave her the cookbook Sweet by Ottolenghi, which we baked out of together. At that point in time, we were hosting a brunch and wanted to make a Rum Raisin Cake. I asked Cate if she had everything we needed to make it, and she assured me that she did.

Chunky Pumpkin Ice Cream

I’m officially in Boston on a weekend for the first time in forever and on my run this morning, it finally felt like Fall. I recognize that I’ve been living in a perpetual Fall for the past month and a half, as Alaska has been in the 50s with changing leaves since the beginning of September, but last week I was in Florida, where it actively did not feel like Fall, so today felt absolutely magical. The air was crisp, the leaves were starting to turn, everyone was wearing flannel and vests, and I even saw a few pairs of

Mini Pumpkin Bread

Last week, I mentioned that I had made some pumpkin bread. Now that I’m back on the East Coast, where people are as obsessed with pumpkin as I am (I currently have a pumpkin spice candle lit next to my computer), it felt like a good time to post it! Pretty early in the SMiLes by Meg catalog I made a chocolate chip pumpkin bread, but I realized I hadn’t posted any just plain, high quality, pumpkin bread. I wanted a recipe that made its own spice mix, actually looked orange, and had some kind of crunchy topping. More importantly,

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

Walnut Halvah Cake

Fun fact for my Instagram followers (@smilesbymeg): while 76 of you took the time to watch my Instagram story in which I made this cake, only 24 of you could bring yourselves to like the post itself. I’m not really sure what that says about my respective video/photo editing abilities, but I think it means I have to work on my food photography. Also, despite now having posted 7 different Ottolenghi recipes, I still haven’t been selected in his #IBakedOttolenghi compilations. Further proof that my food photography needs work. Looks like I have my project for post-bar-exam life!

Zucchini Walnut Bread

My last recipe from my Cambridge apartment! And, unfortunately, it’s going to be a short post because I’m very much still in the middle of packing. When I was picking this recipe, I was looking for a quick bread, mostly because it was graduation week and I didn’t want to be spending a ton of time on it. And I needed breakfast food that would last awhile. So I looked back through the breads I had made in the past, and was surprised to find that I had only made zucchini bread once, a long time ago, with chocolate chips

Speculaas Biscuits

Finals is for procrastibaking. In the last 24 hours, I’ve made 3 different Ottolenghi recipes: banana bread, cauliflower cake, and these cookies. It’s important to take some (read: most) time to destress when you’ve got your last final exams ever coming up. I also am determined to get on Ottolenghi’s Instagram account, where he occasionally posts things people have made of his, but I haven’t had any luck so far. My only chance is to keep baking my way through Sweet!