SMiLes by Meg

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

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

Fudge Stripe Cookies

This week’s recipe is courtesy of Marj, who sent me a very exciting housewarming gift – the BraveTart cookbook! This book is so fun. It’s full of homemade versions of classic desserts you definitely grew up eating, and it’s making me want to redo many recipes on my blog, where I had tried to do the same based on recipes on the internet. So don’t be surprised if you see a new version of Nutter Butters or Oreos or Rice Krispies in the coming weeks. But to start, I went with a cookie that I always considered a treat when

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

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

Wheat Thins

Hi friends. This week I want to highlight another way you can show your support in a tangible, make-a-difference-right-now way. We’re all still in varying phases of being stuck at home, and if you are, I’m sure you’re ordering take-out. On the other hand, if your city is starting to open up again, you may be excited to go literally anywhere that isn’t your kitchen. If either of those sound like you, consider supporting black-owned restaurants the next time you buy a meal. This article pulls together a variety of different sources from across the country, and can help you

Pumpkin Apple Butter

So this recipe takes about 5 total minutes of active time, which made its a perfect recipe for “I need to bake something but I’m going to Alaska for the weekend and only have weeknights available to me.” It’s also become my breakfast spread every morning, and when I mentioned to Erik I didn’t bring him any, it was a strong reminder that Erik does actually like pumpkin, despite the fact that my memory made me think he hated it. Oh well! Start by combining all ingredients in a medium saucepan over medium heat. Cook, stirring constantly, until the mixture

Cate’s Biscotti

This week, I joined the ranks of employed, productive members of society for the first time in a long time, and, even though I had lots of time this weekend, I decided to post a recipe from my visit down to see Cate in DC! These biscotti are her recipe, and she really took the lead on this/told me what to do. Very anise heavy, nice and crisp, and perfect dunked in a cup of coffee, these are exactly the biscotti you need this fall.

Homemade Oreos

This week, I baked for the first time in my new kitchen! Spoiler alert: it was awesome. Plenty of counter space. Pretty new toys to play with (read: stainless steel mixing bowls). And a whole new group of people to eat the end product! Plus, central air conditioning, which means turning on the oven was not the horrific experience it could have been in this insanely hot summer we’ve been having.

Sesame Seed Cookies

To be honest, I did NOT want to turn on the oven today. It is ridiculously hot. And while we have AC in the bedroom, there is not AC in the rest of the apartment. The thought of taking a kitchen that was already 90+° and turning an oven up to 375° seemed insane. But after spending a lot of time looking through no-bake and icebox recipes, I just couldn’t find anything I was actually excited about. And I’ve been meaning to make these cookies for weeks, since I found them and thought they sounded interesting. So I sucked it