SMiLes by Meg

Individual Tiramisu

So I know I said I would be making sourdough starter, and I will, but it would be really mean of me not to pass along this recipe to you all first. On Friday night, which was our last night staying with Barb and Randy, Erik and I cooked dinner. Or, more accurately, Erik cooked dinner (Bucatini all’Amatriciana) and I put together an easy, but impressive looking, dessert. Because we were going to be serving a pasta dish, I wanted a lighter, but still Italian, dessert. And, surprisingly, I had never made just a regular tiramisu for the blog. 

Individual Flan

I’m writing this from my kitchen counter, taking a break from packing, but by the time I post it (a day early, I know) I’ll be in Washington State, catching a ferry to Alaska. I’ll spend the entire month of September there, hiking, kayaking, exploring, and, obviously, baking. With Erik moving to Anchorage for two years to clerk, and me not starting work for another couple months in Boston, I’m very excited to have the opportunity to get to know a state I’ve never visited. AND I’m very excited to take this ferry, which will bring us from Bellingham, Washington

Premium Chocolate Mousse

Last week, I told you I’d be doing two weeks of pie posts from Thanksgiving. But then, on Tuesday, I made a recipe that changed everything: Chocolate Mousse out of my Science of Good Cooking Cookbook. You can wait on pumpkin pie – this recipe is an immediate need-to-know. In fact, I think The Science of Good Cooking may be making its way into my regular rotation of cookbooks.