SMiLes by Meg

Buttered Marshmallows

This is the last recipe from my cookie boxes! And just in time, honestly – I’m finally back to the point where I miss baking and want to try to make something fun again. Maybe some mini Bundt cakes? Gruyere thyme crackers? The peanut butter miso cookies I’ve been meaning to make for months? The possibilities are endless! These may seem like a weird concept (buttered marshmallows), but hear me out. I made marshmallows before, and became obsessed with homemade marshmallows. These ones are a bit different. Less gelatin, no cornstarch, more vanilla, and butter. The result is a unique

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

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