SMiLes by Meg

Blueberry Cheesecake Bars

It’s a rainy day in DC today, and I’m very happy about. Don’t get me wrong, I’ve thoroughly enjoyed the weeks on end of perfect Fall days, but sometimes you just need an excuse to curl up in cozy clothes all day, drink coffee out of your biggest mug and refuse to leave the apartment. This will be that day. Yesterday was not that day – it was mid-70s, and we had some friends over for pre-dinner roof drinks. After last week’s experiment in keeping the blog post’s baked good for ourselves all week, I was more than ready to

Pumpkin Chai Bread

I have been having the most lovely vacation. Erik and I spent most of the week backpacking in Shenandoah National Park, and I don’t think better weather existed. We didn’t see a single cloud, it was crisp enough not to overheat but warm in the sun, and the leaves were just starting to change. Obviously, with such perfect Fall weather, I’ve been in a very Fall mood, and have wanted all things pumpkin all week. I picked up some mellowcreme pumpkins (the definitive best Halloween-specific candy), a pumpkin spice Yankee candle, made a pumpkin curry last night and impulse bought

Single Chocolate Chip Cookie

Have you ever thought, “What I really need right now is one large chocolate chip cookie, but no more than that?” This blog is for you. In the past, I’ve taught you how to make a mug brownie, and last week I started my small batch baking kick with some Funfetti cake. But a single chocolate chip cookie feels so much more decadent. In a small bowl, stir together the granulated sugar, dark brown sugar, oil, water and vanilla extract with a rubber spatula until combined. Add the flour, baking soda and salt and stir to combine. Add the chocolate

Vanilla Pudding

Long distance is tough. With Erik in Alaska, and neither of us able to travel since COVID started, it’s been extra tough. Sometimes I’ll mail treats up his way (he got last week’s lavender shortbread cookies), but most of the time I’m making things that don’t exactly ship well (let me know if you have a good way to ship strawberry sorbet – he definitely wanted to try that one). So this week, when I off-handedly asked him what I should make, and he suggested pudding, it felt like a way to kind of have him around while I was

Lavender Honey Shortbread

I don’t know why I one day saw dried culinary lavender in the grocery store and thought “THAT is something I need in my life,” but I did, and here we are, about a year later, finally using it. I move in a month, and can’t really bring all of my food with me, so am trying to make recipes that use up as much of it as possible in an effort not to waste it. When I was in the pantry yesterday, I came across the lavender, and remembered a fun cookie book I had that I could have

Chocolate Chip Meringues

So last week when I made bourbon vanilla ice cream, I had 7 left over egg whites. I asked Instagram what to do with them, and 4 different people told me I had to make Smitten Kitchen’s chocolate chip meringues. With that much independent support, I obviously looked them up. You guys. These only needed two egg whites. How was that supposed to solve my problem. There wasn’t a world in which I should be making 3.5 batches of meringues. Fortunately, I love egg tacos, and egg whites did fine for those this week. I saved two, and here we

Candy Cookies

I’m calling these Candy Cookies because I’ve made M&M cookies before, and these are different enough that they needed their own post. Plus, you could put any kind of candy into these and get a good result – the original recipe from Weeknight Baking actually included sno-caps, too, but sno-caps were inexplicably sold out out every store I checked. They must be good quarantine snacks or something. Regardless, I decided to just double the amount of M&Ms to make up for it, and no one ever complains about double the M&Ms. Start by melting the butter. Just chop it up

Homemade Pocky

I saw these on the New York Times cookie spread and knew I had to make them. I love pocky, and can never eat just a few. They’re crispy, chocolate, and are cookies, so there’s not much not to like. The best part? These ones are easy. They don’t actually make good cookie tin cookies (they break kind of easily and therefore shouldn’t be packed with lots of other cookies, but I think they’d look great out on a platter for dessert at one of the eighteen holiday parties you’re probably going to this week. In my cookie marathon weekend,

Chocolate Zucchini Bread

Calling this a “bread” feels kind of like lying. Sure, the base of this is a zucchini bread, and there is definitely a LOT of zucchini. Which makes you feel like it’s healthy. But then it’s moist, full of chocolate chips, and seems like a better pair for ice cream than coffee. Which makes you feel like it can’t possibly be healthy. However, I’m not one to make such decisions for you, so if you want to call it a vegetable bread, and therefore basically a salad, I’m not going to stop you. If you want to call it more

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