SMiLes by Meg

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.

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!

Classic Cherry Pie

This is Part 1 of 2 Thanksgiving pie posts coming at you in the next couple of weeks. Good news: they can just as easily be Christmas pies (if you don’t make the one true Christmas dessert: Chocolate Trifle), so keep these on hand as the holiday parties start piling up. Also, I’ve done a little bit of test kitchen work on these, trying out different pie crust recipes and combining some filling recipes to figure our what works well together. The results were pretty good, and have made for some tasty breakfasts in the Thanksgiving aftermath.

Strawberry Ice Cream Sandwiches

I learned so many things yesterday. First, baking bread when your kitchen is over 80° is destined to be a disaster. Rather than rise up, the bread spreads out, and then you have flat sourdough, which is really only good to be cut up into crostini. Second, my apron has pockets, which means that when I discovered this and started storing my phone in one, I spent far too much time searching the counter for said phone whenever I needed to take a picture. Finally, there are some recipes that you just know how good the finished product will be

Coconut Lime Popsicles

In this week’s baking adventure, I learned two things: (1) A popsicle mold would be a really great investment for the summer. (2) Popsicles are a hard thing to take flattering pictures of. Fortunately, though this may not be my best food photography, the end product is still a refreshing summer treat.

Gluten Free Chocolate Cookies

I’m usually pretty wary of gluten free recipes that seem to be making odd substitutions, or just eliminating flour and thinking the baked good will come out the same. If they don’t do that, they require weird ingredients (has anyone ever actually found xanthan gum?) before they’ll reach a kind of close-to-right consistency.

Beer Profiteroles

Super Bowl can be a tricky thing to bake for. It’s a day of gluttony, with more warm, cheesy appetizers, heavy sports food, and beer than you actually want to consume in one sitting, but you do anyways because it’s always placed directly in front of the TV you can’t walk away from.