SMiLes by Meg

Ginger Lime Pie

Happy Father’s Day to the best Daddy-o around! This week, because I was going out to Duxbury, I obviously had to make something for my dad. Unfortunately, I’ve already made a lot of things he likes: whoopie pies, icebox cake, half moons, lemon meringue pie… So I was in a bit of a bind trying to find something good. Then I remembered he LOVES key lime pie. I did a quick search for “lime” on my blog (because this is a recipe I feel like I should have made before), but, fortunately, hadn’t made this particular pie. I was also

Maple Pecan Cookies

This week was a lesson in I-should-have-listened-to-my-five-years-of-baking-blog-experience-gut. I made the batter. I knew it looked too runny to be cookie dough. I triple checked the recipe. I tried to bake it anyway thinking “maybe it won’t spread.” It did spread. And I ended up with cookie pie rather than cookies, and not even good cookie pie at that. Come with me on this journey. First, melt the butter over low heat in a small saucepan, swirling occasionally. Pour into a large mixing bowl and set aside to cool. In a medium mixing bowl, combine the flour, baking soda, and salt.

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

Olive Oil Ice Cream

A realistic snapshot into my life: It’s Thursday at 10:32pm. I’m sitting on my bed, having just finished up (kind of) work for the day. I’m doing laundry because I realized too late that I didn’t have any clothes to pack for a trip to Philly. I fly out tomorrow morning at 6:45am. I can’t finish packing until my laundry is done. But at least I’ve already made ice cream! When I told my mom I was making olive oil ice cream this week, she said, “That is the most disgusting thing you have ever said to me.” My roommate,

Mint Chocolate Pistachio Fridge Cake

The best-tasting treats are not necessarily the prettiest things I make, even if that rainbow cake was pretty delicious. No, they’re the dump-everything-into-a-bowl-and-hold-it-together-with-chocolate recipes. They’re quick to make, clean out your pantry, and give you just the right amount a sweet and crunchy. Take this Mint Chocolate Pistachio Fridge Cake. Maybe you have chili chocolate, or salted chocolate in your kitchen. That’s fine – use that instead! Or maybe pistachios aren’t your thing, but you’ve got pecans and walnuts. Perfect! And maybe you’re someone that just doesn’t like rum-soaked raisins (I can’t imagine why). Try whiskey-soaked dried cherries. This recipe

Cinnamon Donuts

A couple weeks ago, for Easter, I made carrot cake. And it was such a cool carrot cake. Very pretty, perfectly “Easter,” the whole deal. But my dad was NOT impressed. “Carrot cake isn’t cake!” He declared. And refused to consume it. So this weekend, when I decided to go out to Duxbury for the night, I wanted to bring him something he’d like. I’ve already made half moons, whoopie pies, and icebox cake, though. And then I remembered I have a donut pan. The obvious answer? Cinnamon donuts! First, in a stand mixer fitted with the paddle attachment, beat

Coconut Ice Cream

Today, I made coconut ice cream! My mom’s comment: are you trying to torture me or lure me into the city? The answer was lure, but she didn’t come, so now I have a tub of fresh ice cream in my freezer. Not a bad outcome. First, toast the coconut. In a medium saucepan over medium heat, toss the coconut for about five minutes. transfer half into a small dish and set aside. To the medium saucepan, add the sugar, salt, milk, heavy cream and coconut milk. Heat over medium low heat, stirring occasionally, until the sugar dissolves. About 5

Easter Cake

I’m at the stage of Easter where I’m back in my apartment, as full of chocolate as physically possible, and still reaching for another piece because if I just make it go away now I won’t have to eat it later. We’ve all been there. It’s the mark of a truly great day. And I had such a lovely Easter! I got to see so much of my family, which is always a treat, and the weather was nice enough to end with cartwheels in the yard with the next generation of cousins. Plus, I got to spend Saturday making

Millionaire Bars

Last week, I promised to make something with halvah. This week, I bring you: Millionaire Bars. I’m going to keep this post on the shorter side, since I’m typing it before going into the office on Friday, and I’ll be traveling to Portland for the weekend to see what the pacific northwest is all about. Though these take a little bit of work (three separate layers, each with its own instructions), they actually were easy to make during the week. One night, I made the shortbread layer, and let it cool overnight. The next morning, I quickly did the halvah

Halvah

Here’s how deciding on this week’s recipe went: Last Wednesday, I start thinking about what I wanted to make. Laura is coming into town to visit, so I think maybe it would be fun to do something a little more hands on and bake together. I decide on macarons. Thursday, I realize Laura won’t actually be in town long enough to make macarons. But that’s OK, I’ll make them myself. They’d be a good Easter recipe, and I should probably practice once first. I start looking at Cloudy Kitchen’s posts. Saturday, Laura is supposed to arrive within an hour and