SMiLes by Meg

Peanut Brittle

Back to Christmas cookie boxes this week with one of the two non-cookie recipes I put in the boxes this year: peanut brittle. I think it’s fitting to still be sharing cookie box recipes because some of the cookie boxes I mailed out (3 day priority mail about 2 weeks before Christmas) just this week got to their destinations. USPS needs its funding restored. Anyways, peanut brittle went in the boxes this year as a compromise. I really wanted to try to recreate Williams-Sonoma peppermint bark, but then once I started looking at recipes realized it was a project in

Peppermint Oreos

Looking back over the years, I’ve tried to make Oreos a few times. When I first moved into my apartment in Boston after law school, I gave them a go with this recipe. Then, a couple months later, I tried to recreate the Trader Joe’s candy cane Oreos with this recipe for my Christmas cookie boxes. Both seem to have been successes at the time, but they also both pale in comparison to the ones I made for my cookie boxes this year, a much more impressive looking and subtly peppermint variety out of BraveTart’s cookbook, of course. Christmas for

Checkerboards

Week 2 of cookies from my cookie boxes this year is checkerboards! When polling friends who got a box, this was a big favorite, which I think is probably more due to the fact that they look really impressive than anything else. Oh and also the butter. I first made checkerboards in my pre-blog life sometime in college. Cate was visiting my parents’ house with me, and I remember making them at the kitchen counter while she made wedding cookies. Or maybe I’m totally making up this memory but I think that’s when I first made them. I was surprised

Butternut Squash Pumpkin Pie

Thanksgiving was different this year, and I definitely missed the big family gathering, traditional holiday foods (mostly the secret stuffing) and post-meal nap/movie on the couch. But, if we couldn’t have that this year, our little Thanksgiving was the perfect Plan B. We made this pie the night before, and decided, since there was no one coming over, there was no reason we couldn’t eat it for breakfast on Thanksgiving day. This could very much turn into a new tradition. The rest of our meal came together throughout the course of the day, interspersed with video calls with family and

Danish Puff

Last week, my mom suggested I try a recipe of Grammy’s that I hadn’t tried yet – Danish Puff. My aunt sent me the recipe, confirming that it was always a treat when Grammy would make it on Sundays. I’d never heard of it, but decided to give it a go this Sunday, since we all deserve a treat to keep celebrating yesterday. I love getting recipes of Grammy’s, because they often come to me like this: No nonsense, easy to find ingredients, minimal instructions assuming you know what you’re doing in the kitchen. And at this point in my

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

Buttermilk Ice Cream

I’m having just the most lovely weekend. Our new apartment is starting to feel slightly more put together. I went for a long walk in my new neighborhood yesterday. Today I’ve been sitting on my balcony reading a book most of the day. I’ve cooked a bunch of good food for the week. Things are looking up! And maybe I have just slightly too much time on my hands, as evidenced by this week’s recipe. On Wednesday I was really craving ice cream. When I’m slammed at work, my response to that is to go to an ice cream shop

Mini Funfetti Cake

Hummingbird High has introduced me to maybe the best thing to come out of quarantine – mini cakes. Made in a loaf pan rather than a cake pan, these are normal sheet cakes, but meant for 4 to 6 people instead of 16 to 20. So for those socially distant gatherings you might be able to start having, where the group has to stay small, you can still have cake! I also discovered, in making this recipe, that I’ve been living a lie. I always say to make any loaf pan recipes in a 9×5 inch loaf pan, but it

Vanilla Pudding

Long distance is tough. With Erik in Alaska, and neither of us able to travel since COVID started, it’s been extra tough. Sometimes I’ll mail treats up his way (he got last week’s lavender shortbread cookies), but most of the time I’m making things that don’t exactly ship well (let me know if you have a good way to ship strawberry sorbet – he definitely wanted to try that one). So this week, when I off-handedly asked him what I should make, and he suggested pudding, it felt like a way to kind of have him around while I was