SMiLes by Meg

Brookies

Continuing my small-batch kick this week with some brookies (brownie/cookie combo, for those not in the know) made in my cute little 1/8 sheet pan! We’ve been having a nice lazy stay around the house day, and these were a good little midday snack. And, even though it’s a small batch recipe, we’ve got lots of them to get us through to Thanksgiving! Speaking of, planning a Thanksgiving meal for two is strange. We’re not traveling (thanks, COVID), but will be doing virtual Thanksgiving with each of our families at various times during the day. That still leaves food for

Pecan Sticky Buns

Sundays are a lot better when they start with brunch treats. And today started with some pretty awesome ones – Pecan Sticky Buns. I’ve had my eye on this recipe from Hummingbird High for awhile. She calls them small-batch, though, which is what drew me to them. The idea of being able to make just a few pastries for me and Erik was appealing, mostly so I didn’t end up eating sticky buns for breakfast all week. However, I think calling these small-batch is misleading. I thought I was going to get to use my cute little 1/8-size baking sheet,

Danish Puff

Last week, my mom suggested I try a recipe of Grammy’s that I hadn’t tried yet – Danish Puff. My aunt sent me the recipe, confirming that it was always a treat when Grammy would make it on Sundays. I’d never heard of it, but decided to give it a go this Sunday, since we all deserve a treat to keep celebrating yesterday. I love getting recipes of Grammy’s, because they often come to me like this: No nonsense, easy to find ingredients, minimal instructions assuming you know what you’re doing in the kitchen. And at this point in my

Kit Kat Cookies

I think the complexity of my baking actually increases the busier I am at work. This probably makes sense, since baking is one of my favorite stress relief activities, but still is a bit counterintuitive. So this weekend, when I had a lot going on for work, I wanted to make something that was a bit more time-intensive. I also saw these cookies on Cloudy Kitchen’s instagram and couldn’t get them out of my head. Kit Kat bars are my favorite standard candy bar most of the time (Butterfingers are my favorite specifically when I’m golfing with my dad). And

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

Nilla Wafers

Washington, DC Fall is really winning me over. Boston Fall is decidedly the prettiest thing in the world, but that unbelievably perfect day where the leaves are changing and the sky is blue and the air is crisp and the brownstones look particularly lovely happens like two times total in Boston Fall. DC Fall has been that perfect temperature for two weeks now, and it’s not getting old. This weekend, we biked all around and just enjoyed being outside. And tomorrow we’ll head out to Shenandoah National Park to do some hiking and backpacking. I don’t know that I could

Small Batch Lemon Poppy Seed Muffins

After making last week’s apple cake, and then eating apple cake with pumpkin ice cream every night for a week, I remembered the importance of small batch recipes during a pandemic. So this week, I turned to Hummingbird High’s trusty guide of small batch recipes and asked Erik which sounded the best. We landed on lemon poppy seed muffins, and the recipe was perfect – it made 4. I thought making 4 muffins would be breakfast for two days, but turns out it’s just breakfast for one day. On the plus side, I now can’t eat them everyday all week.

Apple Olive Oil Cake

Yesterday, Erik and I biked 30 miles around DC on a perfect Fall day (which we later learned was unseasonably cool for September). This got me in the mood to make something Fall-ish, and Alexandra must have read my mind. When we got home from the ride, I had a text from her with this recipe, and it solved all of my “what should I make this week” problems. As a bonus, this weekend is Rosh Hashanah, which means we had slices of this cake with a little bit of honey to celebrate. To start, oil a 9×5 loaf pan

Black Tea Ice Cream

Erik and I ran out of buttermilk ice cream, and I’ve been craving ice cream all week. So, naturally, this week I made more ice cream! And to make it different, I decided to try an ice cream recipe out of BraveTart, which, in Erik’s words, was “the perfect consistency.” Granted, we had just about finished a bottle of wine at this point and all ice cream was bound to taste good, but I do think it was particularly light and creamy. This recipe uses a double vanilla base and steeps in some black tea for the additional flavor, and

Whole Wheat Sourdough Bread

Erik is here! After two years of long distance from Boston, Massachusetts to Anchorage, Alaska, we’re finally in the same place, for the long run – Washington, D.C.! And because Erik’s back, it’s only fitting that this week’s recipe is one he claims we’ve made before, though it never appears on the blog, so I don’t know how that can be true – whole wheat sourdough bread. This recipe is a modified version from the Tassajara Bread Book. We used starter from Alaska (shout out to Cathy Coon!) and realized that we probably no longer need to each have our