SMiLes by Meg

Ginger Lime Pie

Happy Father’s Day to the best Daddy-o around! This week, because I was going out to Duxbury, I obviously had to make something for my dad. Unfortunately, I’ve already made a lot of things he likes: whoopie pies, icebox cake, half moons, lemon meringue pie… So I was in a bit of a bind trying to find something good. Then I remembered he LOVES key lime pie. I did a quick search for “lime” on my blog (because this is a recipe I feel like I should have made before), but, fortunately, hadn’t made this particular pie. I was also

Maple Pecan Cookies

This week was a lesson in I-should-have-listened-to-my-five-years-of-baking-blog-experience-gut. I made the batter. I knew it looked too runny to be cookie dough. I triple checked the recipe. I tried to bake it anyway thinking “maybe it won’t spread.” It did spread. And I ended up with cookie pie rather than cookies, and not even good cookie pie at that. Come with me on this journey. First, melt the butter over low heat in a small saucepan, swirling occasionally. Pour into a large mixing bowl and set aside to cool. In a medium mixing bowl, combine the flour, baking soda, and salt.

Millionaire Bars

Last week, I promised to make something with halvah. This week, I bring you: Millionaire Bars. I’m going to keep this post on the shorter side, since I’m typing it before going into the office on Friday, and I’ll be traveling to Portland for the weekend to see what the pacific northwest is all about. Though these take a little bit of work (three separate layers, each with its own instructions), they actually were easy to make during the week. One night, I made the shortbread layer, and let it cool overnight. The next morning, I quickly did the halvah

Honeycomb and Chocolate Cookie Cake

So this weekend was a baking adventure x 100. I was out in Duxbury, hanging out with all of Team Muncey, and gave my mom the task of picking the dessert I should make for a dinner party we were hosting. She pulled out the Farmhouse Cookbook, which I like a lot, and picked the honeycomb and chocolate cookie cake, which I’ve had my eye on for awhile, so obviously I agreed immediately. My mom went out to buy ingredients, and when she came back, I started the process. And then I stopped, because she “didn’t even think we might

White Chocolate, Toffee, and Pecan Brownies

I’m posting this from Alaska, but not on an Alaskan trip where I anticipated to have time to bake. So instead, I baked on Tuesday, and after already bringing Irish Soda Bread Scones to work on Monday, brought these brownies on Wednesday. I feel like maybe I’m bringing too many baked goods to work – but also Lent, so it’s not like I can eat them. Regardless, people don’t seem to mind. Turns out, offices are a place you can ALWAYS get rid of baked goods. Now, midweek baking means I had to pick something that wouldn’t be too time

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

Nutter Butters

I’m not really sure why I decided I needed to make Nutter Butters this week, but I decided it was my recipe on like Tuesday and became fixated on the idea. Maybe it’s because it’s Girl Scout cookie season, and I was getting nostalgic for cookies of youth. (I have, kid you not, 5 boxes of Girl Scout cookies in my office right now.) Maybe it’s because Marj had me watching videos of how to make homemade versions of other treats I think are best when you buy the processed version (Cheetos, Twizzlers, etc.) Maybe it’s just because I like

Crack Pie

This is a recipe I’ve been meaning to try since probably the first year of SMiLes by Meg. Before I acquired any of the multitude of kitchen gadgets that currently define my baking. Before I had Amazon Prime. Before I felt confident enough to try a recipe that involved 3 separate internal recipes. But I’ve grown in the last 5 years, as has my kitchen gadget collection, and with the Patriots going to the Super Bowl, I was finally felt ready to make it: Crack Pie. I first had Crack Pie when visiting Marj in NYC after college. She brought

Orange Spritz Cookies

For my last in this year’s Christmas cookie series, I bring you something a little fruity to round out your cookie boxes: orange spritz cookies. Everything in my box so far had been either chocolate or butter or ginger or some other traditional warm flavor and I wanted a fruit counterpoint. Usually you can do this with some thumbprints, but I really am not a huge fan of jam cookies (other than hamantaschen). I prefer cookies that rely on the zest of a fruit. I also prefer cookies that let me use my cookie press. These checked both boxes. First,

Candy Cane Oreos

In my third installment of Christmas cookies, I bring you a twist on a classic: candy cane Oreos. I’ve made a similar dessert as a gluten free whoopie pie, but I think these are much better. Crispy cookie, fluffy buttercream, and some chopped candy canes for good measure. These cookies were inspired by Erik, who called me a couple of weeks ago to tell me about the amazing cookies his neighbor had made – fudgy chocolate with chocolate frosting and candy canes on top. For my cookie boxes this year, I wanted at least one sandwich cookie, so I thought