SMiLes by Meg

Blueberry Cream Cheese Breakfast Buns

We had a very full weekend, and I’m very tired. We spent a lot of time biking around, in the sun, generally enjoying the outdoors, which means I’m sunburnt and ready to go to bed early. But also means I had so much fun, and there’s lots more to come – we’ve got camping trips planned for the next two weekends! So for baking, I was kind of craving some kind of breakfast sweet all weekend. I thought about making pancakes, but then realized this was a blog opportunity, and ended up pulling out my Magnolia Bakery cookbook to see

Salted Chocolate Caramel Knot

I know I still haven’t shared my go-to sourdough bread recipe yet, but I make it so often it almost feels like cheating to put it on the blog. Instead, this week I’ll share a different recipe from the same cookbook (Artisan Sourdough Made Simple). It uses sourdough starter, but also the wonderful ingredients of Nutella and dulce de leche. If you don’t have sourdough starter in your fridge yet, and you live in DC, let me know – I’m happy to provide some of mine. It’s great to have, very hard to kill (unlike my house plants), and I

Matcha Snickerdoodles

These cookies have been on my “I want to try that” list since I got Weeknight Baking for Christmas a couple of years ago. I just never was able to find matcha at Whole Foods, which is where I assumed I would be able to find it, and I didn’t want to order it from Amazon, even though there are actually a couple of specialty items I should just order at this point since I haven’t been able to find them anywhere. Then, last week, I found matcha at Whole Foods! I never go down the aisles full of random

Cream Cheese Ice Cream

When I told Erik I was making cream cheese ice cream, he told me it sounded revolting. But I wanted to make ice cream, and BraveTart doesn’t have any bad recipes, so I decided to give it a go. This week was in desperate need of ice cream, especially with some Matzo Crack crumbs left to serve as a topping. Cream cheese ice cream may sound not super appealing, but think of it more as a tangy ice cream. If you like cream cheese frosting on cake, this is the ice cream equivalent. Definitely pairs well with lots of toppings

Matzo Crack

Happy Easter! This is a late post because I just got back from seeing my family for the first time since moving to DC, and it was a much needed little getaway. We laughed a lot, spent a lot of time in the sun, and generally just enjoyed some time together. Definitely worth the upcoming week of quarantine while I get tested, etc. I made the recipe for this post before we left so I could leave a treat for our cat sitter. Fortunately, since last week’s post, we were able to get our hands on some matzo, and therefore

Almond Horn Cookies

This weekend I started a two week vacation, and so far it’s been lovely. Yesterday, Erik and I went for a bike ride around Antietam Battlefield, and this morning I baked cookies and read a book that has been taking me way too long to read. However, we are yet to find matzo in DC, so if anyone has any leads (or boxes to spare) we would be very grateful. The cookies are Passover-friendly, which also means they’re gluten free. They come together quickly, are relatively easy to shape, and look like something you’d find in a real bakery (not

Berry Pie

I almost went to bed without posting because I was having such a good weekend I forgot I had to write this! Fortunately, the recipe was quick and easy (and I made it earlier today, not right this second). Last weekend, I let Erik down and didn’t make a pie for Pi Day. This weekend, I made it up to him with a fruit pie, and he was very excited. You could make this pie with whatever fruit you want. I highly recommend the pie dough – it’s all made in a stand mixer, which I haven’t seen before, and

Blackberry Lime Muffins

I really intended to make a pie today. It’s Pi Day, and it’s a Sunday, and Erik has been patiently waiting for me to make him a pie for six months. But then I remembered the important part about pie – you need to let the dough chill, preferably overnight, which wasn’t going to happen when I started looking at recipes at 1pm this afternoon. The plan had been blackberry pie, so instead I made blackberry muffins. These were quick, made a little more interesting with some lime zest, and will hopefully be a good breakfast/snack/treat for the week. Start

Brioche

I feel like I’ve been holding out on you. The past couple of months, I’ve been making a LOT of sourdough bread, using a recipe I haven’t posted here. It’s perfect and easy and we don’t buy bread anymore (except when I’m too busy to bake bread and we find our bread box empty mid week). But this will not be the week I share that recipe. Instead, I’m sharing a different sourdough recipe from the same book – one for sourdough brioche. This bread doesn’t taste sour or anything. Sourdough starter just serves as the leavening agent. It tastes

Rainbow Snickerdoodles

This is going to be a quick post because Erik and I are about to sit down to some much needed Schitt’s Creek time, but this weekend I made some very big cookies that are kind of adjacent to a snickerdoodle. When I think of snickerdoodles, I think of cinnamon. But Hummingbird High’s cookbook had a couple of variations to snickerdoodles that piqued my interest. I mostly want to make her matcha snickerdoodle variety. Unfortunately, the Giant supermarket around the corner most certainly does not have matcha powder as a standard item. They do, though, have rainbow non pareils, so