SMiLes by Meg

Blueberry Rhubarb Compote

People will probably have a number of complaints about this post. For example, you may be thinking, “Meg, you just made a Blueberry Rhubarb Galette. You can’t repeat flavor combinations so quickly.” If you have that complaint, you obviously aren’t in Alaska right now. When I arrived in Alaska last week, Erik had acquired, no joke, an entire trash bag full of rhubarb, cut out of a friend’s yard: And then, while I was there, another friend, Nate, brought over a full Tupperware of blueberries he had picked himself along a trail somewhere. When you have access to rhubarb and

Lemon Ice Cream Cake

This weekend, I got to do lots of fun things! I went to Brad Paisley with my dad, for our fifth annual summer country concert. I spent the day at Green Harbor with my cousins, which I missed out on for the 3rd this year. And I got to make an ice cream cake that was surprisingly simple, despite how hard it was to find sweetened condensed milk! So this cake starts with making a REALLY easy ice cream. No machine required – just whisk some ingredients together and freeze it. With an ice cream cake, you’re less concerned with

Olive Oil Ice Cream

A realistic snapshot into my life: It’s Thursday at 10:32pm. I’m sitting on my bed, having just finished up (kind of) work for the day. I’m doing laundry because I realized too late that I didn’t have any clothes to pack for a trip to Philly. I fly out tomorrow morning at 6:45am. I can’t finish packing until my laundry is done. But at least I’ve already made ice cream! When I told my mom I was making olive oil ice cream this week, she said, “That is the most disgusting thing you have ever said to me.” My roommate,

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

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.

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

Ice Cream Cone Cupcakes

This week the humidity finally broke, meaning mornings and nights were once again bearable for baking. To take advantage, and because I had promised a friend I’d bring dessert to dinner on Friday (hi, Josh!), I decided to make something from my pre-blog life that I was actually astonished I hadn’t posted before: Ice Cream Cone Cupcakes. These cupcakes were a team dinner staple at the Baran household in high school (hi, Jen!), and I always had at least two. I made them once or twice in college, but college was pre-SMiLes by Meg, and I have no idea why

Sesame Seed Cookies

To be honest, I did NOT want to turn on the oven today. It is ridiculously hot. And while we have AC in the bedroom, there is not AC in the rest of the apartment. The thought of taking a kitchen that was already 90+° and turning an oven up to 375° seemed insane. But after spending a lot of time looking through no-bake and icebox recipes, I just couldn’t find anything I was actually excited about. And I’ve been meaning to make these cookies for weeks, since I found them and thought they sounded interesting. So I sucked it

Halvah Ice Cream

If you’re reading this on the Sunday it’s supposed to appear, it means that my posting from Italy worked! I’m actually typing it on Tuesday, the day Erik and I leave for a bike tour through Piedmont. To say I’m excited is an understatement. It has been far too long since I’ve been able to go on vacation and not even think about bringing my laptop with me – my only electronics will be my phone, my kindle, and a camera.

Saffron Ice Cream Sandwiches

Law school is over! And as we always do when finals are over, Erik and I spent the weekend off the grid in the mountains, camping and hiking. That means I had to get something made before I left, since I wasn’t sure when I’d be back today. I came up with (yet another) Ottolenghi recipe, though this one didn’t go so well.