SMiLes by Meg

Nutella, Sesame and Hazelnut Rolls

This has been a pretty amazing weekend. Yesterday, I got up bright and early and rode 100 miles on my bike from Boston to Cape Cod for the Best Buddies Challenge Ride. I rode with some pretty cool people from work, and we could not have had better weather – a little sunny but mostly overcast, not too hot, and no rain. Then, when we got to the finish, we got to eat lobster, drink beer, and listen to a Flo Rida concert, which is great by itself, but after a huge bike ride is especially awesome. And if that

Pop Tarts

I’ve been craving Pop Tarts since taking the ferry up to Alaska. They had them on the boat, but I couldn’t justify buying them, since we had plenty of snack food already. But it put the idea in my head, and every time I walk by them in the store I think about getting a box, before I remember I already have oatmeal at home. Finally, I decided the best way to be able to justify having Pop Tarts around would be to make them myself.

Cinnamon Rolls

I’ve been promising Erik cinnamon rolls for a couple of weeks now, and since this is one of those rare weekends during which I’m actually in Cambridge, it seemed like the right time. Now, these are not to be confused with cinnamon pinwheels, which I’ve made before. Those are more of a cookie than pastry. Cinnamon rolls, on the other hand, are a yeasted dough (more on that later), and are meant to be a lot cakier. And they’re meant to be iced, but since Erik was calling the shots, we didn’t go that route.

Rugelach

Last week, I baked my first recipe out of Sweet, but did so down in DC with Cate and Jonathan. This week, I baked my first recipe out of my own copy of Sweet, and did so here in Cambridge, during a much-needed weekend without travel. I had originally planned on making Torrone, but decided to wait on that. Then, I thought I’d make Ottolenghi’s peanut butter s’more cookies, but again decided it seemed a little too involved. Finally, I settled on Rugelach: impressive looking, but not overly time-consuming. And, as luck would have it, they got one of my

Magdalenas

I’m not really sure why the weather went from full Summer to deep Fall in the last couple of days, but it has definitely helped ease the transition into my last year of law school. Today, with the rainy coldness that is the outdoors, baking warm cupcakes indoors has been an ideal activity. It would have been a great day to make some sourdough bread, but that would have required much more foresight than I had this week.

Viscotti

I have a new theory in the kitchen: cinnamon belongs in everything. Perhaps controversial, but I’m pretty sold on the stuff. It’s amazing what the addition of some cinnamon does to what would otherwise just be a cakey sugar cookie in this recipe. Literally game changing.

Eclairs

Happy Mother’s Day! This year, we started a new tradition – my cousin Kim and I cooked brunch for all the mothers on my dad’s side of the family – my mom, her mom (hi Gail!), our grandmother, and my godmother (our aunt). Brunch is my favorite meal to cook, but terribly difficult to make dessert for – it’s already pretty sweet, and everyone tends to feast and get full since it’s the first meal of the day.

Croissants

Get ready for a marathon: croissants may be the most time-intensive (and exciting) thing I have made in a very long time. It’s not often I have a weekend where I can pull this off, but I am so glad that I did.