SMiLes by Meg

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,

Cherry Pistachio Oatmeal Cookies

This was one of those weekends where the only way I was going to have time to bake was if I pulled out Weeknight Baking. And made drop cookies, which are, besides bar cookies, the least time intensive baked good I can make. In looking at cookies, I decided to go with an oatmeal base, because I like the chewiness that comes with that. However, I am a firm anti-raisin baker, so I needed something else to go in them. Fortunately, Weeknight Baking had a solution: cherries and pistachios. Dried cherries are actually my favorite dried fruit. They’re a bit

Pumpkin Cinnamon Rolls

This week’s recipe was a request from Madison, and I am so glad she thought of it. Though I was a little late to the pumpkin game this year, Madison is a HUGE pumpkin fan, and thought that there must be a way to make cinnamon rolls pumpkin. She was right, and these are them, and you need them next Sunday morning when you’re looking for something a little sweet and very Fall for breakfast. Start by heating the butter and milk over low heat just until the butter melts. Set aside. In a stand mixer fitted with the paddle

Pumpkin Apple Butter

So this recipe takes about 5 total minutes of active time, which made its a perfect recipe for “I need to bake something but I’m going to Alaska for the weekend and only have weeknights available to me.” It’s also become my breakfast spread every morning, and when I mentioned to Erik I didn’t bring him any, it was a strong reminder that Erik does actually like pumpkin, despite the fact that my memory made me think he hated it. Oh well! Start by combining all ingredients in a medium saucepan over medium heat. Cook, stirring constantly, until the mixture

Apple Cider Donut Holes

This weekend, I was reunited with my favorite sous chef, the one and only Laura Bakst! Despite living on the same coast, I visited her for the first time since law school (which is slightly embarrassing – I blame her work schedule), and had just the perfect weekend. We walked all around, baked, ate good food, drank good wine, stumbled upon a pickle festival and generally got to just catch up on each other’s lives. I never realize how much I’m craving friend time until I get an uninterrupted weekend of it. When that friend time also includes frying donut

Gingerbread Snickerdoodles

Big soft ginger cookies and snickerdoodles have always felt like related cookies to me. It’s probably the cinnamon and the texture and the sugar on the outside. But because I think of them as similar, I’m kind of upset that I never thought to combine them before. Alas, the New York Times beat me to it, and rubbed it in my face by including the recipe in a compilation of Fall recipes I was looking at to find something to make for dinner. Cookies can be dinner, right? So start by whisking together the flour, baking soda, cream of tartar,

Cinnamon Donuts

A couple weeks ago, for Easter, I made carrot cake. And it was such a cool carrot cake. Very pretty, perfectly “Easter,” the whole deal. But my dad was NOT impressed. “Carrot cake isn’t cake!” He declared. And refused to consume it. So this weekend, when I decided to go out to Duxbury for the night, I wanted to bring him something he’d like. I’ve already made half moons, whoopie pies, and icebox cake, though. And then I remembered I have a donut pan. The obvious answer? Cinnamon donuts! First, in a stand mixer fitted with the paddle attachment, beat

Easter Cake

I’m at the stage of Easter where I’m back in my apartment, as full of chocolate as physically possible, and still reaching for another piece because if I just make it go away now I won’t have to eat it later. We’ve all been there. It’s the mark of a truly great day. And I had such a lovely Easter! I got to see so much of my family, which is always a treat, and the weather was nice enough to end with cartwheels in the yard with the next generation of cousins. Plus, I got to spend Saturday making

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 leave Boston until 8:30am.