SMiLes by Meg

Sweet Potato Bread

There’s a lot going on out in the world these days, but one of the silver linings is that engagement on my baking social media posts is way up – you all must be stuck in the house all day without anything to do or something. For me, baking is a way to bring order and control when I feel like other aspects of my life are not in control. I think a global pandemic is pretty high up there on the “out of control” spectrum, so it was really nice to be able to take an hour this morning,

Candy Cookies

I’m calling these Candy Cookies because I’ve made M&M cookies before, and these are different enough that they needed their own post. Plus, you could put any kind of candy into these and get a good result – the original recipe from Weeknight Baking actually included sno-caps, too, but sno-caps were inexplicably sold out out every store I checked. They must be good quarantine snacks or something. Regardless, I decided to just double the amount of M&Ms to make up for it, and no one ever complains about double the M&Ms. Start by melting the butter. Just chop it up

Caramel Peanut Brownies

“;.////////////////////////////////////p;//” – From Elwynn, who decided to walk across my iPad when I started typing this up. He did capture how I feel about this week though – I could use another 3 weekends right now. But I think that’s just February for you. Fortunately, I did get to spend some time making something new – caramel peanut brownies! Meg Fay, one of the other second years at my firm, has a birthday this week. She requested something “chocolate and peanut butter, or chocolate and caramel” and I was able to find something that was chocolate and peanut AND caramel.

Cherry Pistachio Oatmeal Cookies

This was one of those weekends where the only way I was going to have time to bake was if I pulled out Weeknight Baking. And made drop cookies, which are, besides bar cookies, the least time intensive baked good I can make. In looking at cookies, I decided to go with an oatmeal base, because I like the chewiness that comes with that. However, I am a firm anti-raisin baker, so I needed something else to go in them. Fortunately, Weeknight Baking had a solution: cherries and pistachios. Dried cherries are actually my favorite dried fruit. They’re a bit

Sunflower Oat Cookies

I’m currently sitting in an airport in Seattle, on a layover heading back to Boston after an absolutely perfect week with Erik in Alaska. We skied on two lakes, spent a night in a dry cabin in -20°F weather, ate a lot of pizza, went climbing, and played a lot of board games. But mostly, we got a lot of much-needed hangout time, which is what I miss the most when we’re apart. Because I’m feeling sentimental, here’s a gratuitous picture of us doing fun things: One day this week, we had two of Erik’s friends over for dinner (Jake

Father’s Famous Flying Flapjacks

I don’t know how I have other pancake recipes on this blog but not the most important pancake recipe in the world: my dad’s. He makes them for us maybe twice a year (Christmas and New Year’s), but they have always been my absolute favorite, and the standard by which I judge all pancakes. The recipe is simple – dump a bunch of stuff in a bowl, whisk it, and fry them up. Serve with plenty of butter and real maple syrup. Perfect for a family of four! This week, I’m in Alaska, and hadn’t done a blog post yet,

Dark Chocolate Fudge Brownies

I recently discovered the blog Hummingbird High when she was featured on another blog I like, Cloudy Kitchen. I feel like there’s this network of real baking bloggers that are all friends and go to each other’s places in New York and make really amazing and beautiful desserts and generally live pleasant lives. Michelle Lopez, behind Hummingbird High, recently released a cookbook, Weeknight Baking. The entire concept appealed to me – ways to bake delicious things in minimal time. And, the star recipe that seemed to be all over Instagram was Better-Than-Supernatural Fudge Brownies, so obviously I started with those.

Grasshopper Tart

For New Year’s Eve last week, I wanted a lighter dessert that would go somewhat well with a heavier main course of mushroom risotto. I also wanted that dessert to include liquor, since I was baking for friends. So, obviously, I turned to Boozy Baker. I’ve made a version of this in the past as Grasshopper Pie, and I think my baking skills have come a long way since then. That pie looked kinda weird, was not a good green, and I thought I could effectively make a tart in a pie pan. This time around, I decided to actually

Homemade Pocky

I saw these on the New York Times cookie spread and knew I had to make them. I love pocky, and can never eat just a few. They’re crispy, chocolate, and are cookies, so there’s not much not to like. The best part? These ones are easy. They don’t actually make good cookie tin cookies (they break kind of easily and therefore shouldn’t be packed with lots of other cookies, but I think they’d look great out on a platter for dessert at one of the eighteen holiday parties you’re probably going to this week. In my cookie marathon weekend,

Triple Chocolate Cookies

This is it. It’s cookie baking weekend. And it has been a GREAT cookie baking weekend. I made my standards (Sugar Cookies and Gingerbread Men), but also made some new ones. This week I’m sharing with you the triple chocolate cookies, because they should 100% be the cookie you bring to parties for the next couple weeks. I also made some crystallized ginger sugar cookies and homemade pocky, but you’ll hear more about those later. Other than baking cookies, I surprisingly fit a lot in. My mom and I went to a craft fair, and then had wine and cheese