Treats for appetites of every size
This is a big day: it’s the very last SMiLes by Meg post. I started this blog in 2013, fresh out of college and about to start a two year teaching job in New Jersey. I had no idea what I wanted my life to look like yet, and TFA was a way that I could push off that decision a little longer while doing something that felt important and meaningful. And because I was in a new place starting a new phase of my life, it felt like the right time to also get more serious about a new …
We had a very full weekend, and I’m very tired. We spent a lot of time biking around, in the sun, generally enjoying the outdoors, which means I’m sunburnt and ready to go to bed early. But also means I had so much fun, and there’s lots more to come – we’ve got camping trips planned for the next two weekends! So for baking, I was kind of craving some kind of breakfast sweet all weekend. I thought about making pancakes, but then realized this was a blog opportunity, and ended up pulling out my Magnolia Bakery cookbook to see …
In my former life as a teacher, I used to bake for my students as a treat every so often. I’d make some really big batch of a recipe (usually cookies) so I had enough for all of my classes and anyone else that stopped by. Want to know what their absolute favorite thing I ever made was? Boxed mix brownies. Just plain old Duncan Hines brownies. As a baking blogger who thinks that she makes brownies much better than what a box can do, I was pretty offended. But there really is something about a boxed mix brownie that’s …
Happy Valentine’s Day! Erik and I just finished a feast and I’m writing this as I’m about to slip into a food coma powered by Schitt’s Creek on the couch. We ordered cook at home hot pot and it was perfect – lots of delicious food, a fun thing to do. Highly recommend. If you’re in the DC area check it out – Fat Choi Hot Pot. Also in the Valentine’s Day trend, Erik has been talking about how much he loves lemon bars for weeks now, and I thought it was probably a good time to make him some. …
If you’ve known me at any point in my life, you know that a constant is my all time favorite dessert: magic bars. I’ve shared my favorite recipe for them before, and even tried some seasonal variations, but I haven’t made any since COVID started because I know myself and my complete lack of self control. If I made a full pan of magic bars, I would eat a full pan of magic bars. Then, this weekend, Alexandra sent me a recipe for a salted caramel pretzel version that looked great, and reminded me that I was really missing a …
Continuing my small-batch kick this week with some brookies (brownie/cookie combo, for those not in the know) made in my cute little 1/8 sheet pan! We’ve been having a nice lazy stay around the house day, and these were a good little midday snack. And, even though it’s a small batch recipe, we’ve got lots of them to get us through to Thanksgiving! Speaking of, planning a Thanksgiving meal for two is strange. We’re not traveling (thanks, COVID), but will be doing virtual Thanksgiving with each of our families at various times during the day. That still leaves food for …
After making last week’s apple cake, and then eating apple cake with pumpkin ice cream every night for a week, I remembered the importance of small batch recipes during a pandemic. So this week, I turned to Hummingbird High’s trusty guide of small batch recipes and asked Erik which sounded the best. We landed on lemon poppy seed muffins, and the recipe was perfect – it made 4. I thought making 4 muffins would be breakfast for two days, but turns out it’s just breakfast for one day. On the plus side, I now can’t eat them everyday all week. …
Have you ever thought, “What I really need right now is one large chocolate chip cookie, but no more than that?” This blog is for you. In the past, I’ve taught you how to make a mug brownie, and last week I started my small batch baking kick with some Funfetti cake. But a single chocolate chip cookie feels so much more decadent. In a small bowl, stir together the granulated sugar, dark brown sugar, oil, water and vanilla extract with a rubber spatula until combined. Add the flour, baking soda and salt and stir to combine. Add the chocolate …
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 …