SMiLes by Meg

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

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.

Vanilla Ice Cream

It’s Labor Day weekend. Classes start on Tuesday. All signs are pointing to the end of summer. So, naturally, I had to squeeze out one more truly summer recipe before the invasion of pumpkin spice.

Espresso Chocolate Chip Ice Cream

I’m a plan-everything-far-in-advance kind of person. Like, if I know I won’t have time to bake, I’ll make two recipes the week before. But sometimes, a whole weekend can work out perfectly with very little planning at all.

Mint Chocolate Chip Ice Cream

I’m always surprised by how much of ice cream making is done over a stovetop. It’s a frozen dessert – I feel like at most I should be mixing the batter at room temperature, and then freezing it. But no, it’s like 20 minutes of stirring over low or medium heat and then using an ice bath after the fact to cool it down. Seems counterintuitive.

Raspberry Sorbet

I had a mildly traumatizing experience this week in the form of food poisoning. I say mildly because in the grand scheme of things, it really isn’t that big of a deal. But as a side effect, there was a period of 4 days where all of the foods I normally love to eat tasted awful to me. For someone that spends much of their time thinking about food, this does qualify as traumatizing.

Triple Chocolate Ice Cream

As I think I mentioned last week, Hurricane Arthur managed to cancel all of the 4th of July events last weekend.  That meant that yesterday, the 12th of July, became the night for fireworks and festivities at the waterfront.  The condo I’m in for the summer happens to have a perfect panoramic view of the fireworks show, making it the natural location for friends to come and watch.  Which, of course, meant I needed to bake.

Watermelon Sorbet

I find something oddly therapeutic about cutting fruit.  I think it started when I came back from college the first time and was beyond excited by the prospect of having fruit other than apples and oranges from the dining hall.  So when I went with my dad to the grocery store, we got just about every fruit you can get and I cut it all up and put it in tupperware in the fridge.

Peanut Butter Honey Ice Cream

Every once in awhile I make something that falls solidly into the category of too good.  Usually, I know it’s coming, and I plan accordingly.  For example, I know that I’m addicted to Magic Bars, so I made them while I was at my parents’ for a short period of time, knowing I could leave them behind.