SMiLes by Meg

Nutter Butters

I’m not really sure why I decided I needed to make Nutter Butters this week, but I decided it was my recipe on like Tuesday and became fixated on the idea. Maybe it’s because it’s Girl Scout cookie season, and I was getting nostalgic for cookies of youth. (I have, kid you not, 5 boxes of Girl Scout cookies in my office right now.) Maybe it’s because Marj had me watching videos of how to make homemade versions of other treats I think are best when you buy the processed version (Cheetos, Twizzlers, etc.) Maybe it’s just because I like

Crack Pie

This is a recipe I’ve been meaning to try since probably the first year of SMiLes by Meg. Before I acquired any of the multitude of kitchen gadgets that currently define my baking. Before I had Amazon Prime. Before I felt confident enough to try a recipe that involved 3 separate internal recipes. But I’ve grown in the last 5 years, as has my kitchen gadget collection, and with the Patriots going to the Super Bowl, I was finally felt ready to make it: Crack Pie. I first had Crack Pie when visiting Marj in NYC after college. She brought

Chocolate Molasses Cookies

I haven’t written a blog post from my iPad in a long time, and I’m not entirely confident this is going to work, but here goes nothing. I’ve been in Alaska for the last week, experiencing Anchorage in winter, which is decidedly snowier and colder than Anchorage in summer. But, since Boston has not been delivering on the snow this year, it’s a welcome change of scenery, and brings with it some pretty cool stuff. For example, on the day I flew in, there had been a frozen fog over the city, which left trees and signs and just about

Spice Cake

Now that it’s January, it’s time to turn away from Christmas cookies and move on to bigger and better things – like continuing my quest to be featured on Yotam Ottolenghi’s instagram feed and using all of my Christmas presents. Those two goals come together in this week’s post: Spice Cake out of Ottolenghi’s Sweet cookbook. When I opened Sweet this week to find a recipe, I wanted something that would be baked in a loaf pan, since Sylvia, Erik’s mom, got me a beautiful yellow Emile Henry one this year (thanks!). Also because a loaf pan cake is a

Orange Spritz Cookies

For my last in this year’s Christmas cookie series, I bring you something a little fruity to round out your cookie boxes: orange spritz cookies. Everything in my box so far had been either chocolate or butter or ginger or some other traditional warm flavor and I wanted a fruit counterpoint. Usually you can do this with some thumbprints, but I really am not a huge fan of jam cookies (other than hamantaschen). I prefer cookies that rely on the zest of a fruit. I also prefer cookies that let me use my cookie press. These checked both boxes. First,

Tahini Shortbread Cookies

So. Many. Cookies. Every year, I make cookie tins for friends and colleagues, and usually spend an entire weekend in my kitchen making the cookies. This was that weekend. Since yesterday at noon, I’ve made 6 different types of cookies, 3 of which are new recipes, and I’m not even done yet (I still have to ice the sugar cookies).  Making cookie tins is a bit of an art. You want to have a cookie to make everyone happy, and different levels of effort/impressiveness. When designing my boxes this year, I decided I needed a couple classics (sugar cookies with

Salted Chocolate Chunk Shortbread Cookies

Happy Christmas Cookie Season! Every year, I dedicate one weekend to spending all of my time in the kitchen baking at least 5 varieties of cookies to put in tins and give out to friends and families. This year, that weekend will be next weekend, but when my roommate and I decided to host a Gingerbread House Party this weekend, I couldn’t pass up an opportunity to get a head start. Because I’ve already posted my gingerbread cookies, which I was using for my house base, I decided to throw a new variety of cookie in the mix: salted chocolate

Harvest Pie

Imagine this: you’ve been assigned “dessert” for Thanksgiving dinner. You ask around and get a recommendation for a good fall pie (Thanks, Michelle!). You send the recipe to your mom so she can have all the ingredients ready for you when you get to the house. You should have plenty of time – the train gets in at 8:15am and guests don’t arrive until 11am. And then, the night before Thanksgiving, you double check the train schedule… And the train doesn’t leave Boston until 8:30am.

Chocolate Banana Pecan Cookies

Do you work with me? If so, these cookies will be in the kitchen tomorrow morning, and you should definitely try to get there before they’re gone. Plus, with banana as the first ingredient, they’re basically breakfast cookies. I’ve been at work for about a week and a half now, and still haven’t brought in any baked goods. It’s very unlike me, really. So hopefully this recipe makes up for it. They’re gooey, chocolatey, crunchy, and just a little banana-y, which is a combination I’ve never really thought of putting in cookie form. Fortunately, Ottolenghi did think of it, and

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.