SMiLes by Meg

Strawberry Fool

What a difference a week makes! Today, I came home from 3 days on Nantucket with my mom, where we shopped, biked, and ate/drank particularly well. Then, when we got back to Duxbury, I got to see my cousin, Jim, get married! And now I’m sitting on my couch, watching Stranger Things (don’t worry, Erik, I’m rewatching the first couple with my mom, not watching new ones), and tomorrow I still have another day to enjoy the sun! Now, everything hasn’t been all sunshine and daisies (though there were definitely a lot of both). If you were in the Boston

Chocolate Peanut Butter S’mores

I’d love to tell you a cute story about my weekend, but I’m trying to beat the buzzer getting this posted on Sunday. TL;DR: Erik visited, which made it my absolute favorite weekend of the summer, despite working over the holiday. Now for some baking! First, make the peanut butter cookies. Start by grinding up the peanuts in a small food processor. n a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed for about 2 minutes, until light and fluffy. Add the egg yolk and beat to combine. Add the maple syrup

Rainbow Cake

This week, I made a super cool rainbow cake for Alexandra, one of the other first years in the corporate department at work. But before I get to that, I want to make a quick plug for donations to my upcoming bike ride. I’ll be riding the Best Buddies Challenge ride on June 1, and I have until May 17 to reach my goal. If you want to learn more about the ride, you can check out my donation page here, or drop me a comment and I’m happy to chat about why you should consider donating. Thank you so

Coconut Ice Cream

Today, I made coconut ice cream! My mom’s comment: are you trying to torture me or lure me into the city? The answer was lure, but she didn’t come, so now I have a tub of fresh ice cream in my freezer. Not a bad outcome. First, toast the coconut. In a medium saucepan over medium heat, toss the coconut for about five minutes. transfer half into a small dish and set aside. To the medium saucepan, add the sugar, salt, milk, heavy cream and coconut milk. Heat over medium low heat, stirring occasionally, until the sugar dissolves. About 5

Peanut Butter Brownies

When I first started this blog, I think I envisioned myself making a lot more brownies than I actually do. In creating categories for my recipes, I apparently didn’t think “Bar Cookies” was specific enough, and made a whole separate category for “Brownies.” But now I have 23 recipes under Bars and only 11 under Brownies. Let this recipe be a first attempt at remedying this situation.

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.

Black Currant Scones

Scones are an elusive breakfast baked good. I’ve tried to make them in the past, and, despite my extreme attention to detail in recipes, I could never get them to come out right. Either the dough was too crumbly and never held together, or too dense and didn’t have that lightness I associate with scones.