Recipes Smile, Arden-Arcade, San Francisco, CA (2026)

09/01/2026

Black Bean Burritos

These hearty black bean burritos are filled with seasoned beans, fluffy rice, creamy avocado, fresh pico de gallo, cheddar cheese, and a splash of hot sauce. They make a flavorful and satisfying vegetarian meal that's perfect for lunch or dinner.

Ingredients:
2 large flour tortilla wraps
1 cup cooked seasoned black beans
1 cup cooked white or Mexican-style rice
50 g cheddar cheese, grated
1 medium tomato, diced
1/2 red onion, finely diced
1 lime
1 medium avocado
1/4 cup fresh cilantro, chopped
2 tablespoons pickled red onions
2 tablespoons hot sauce
Salt to taste

Directions:

Prepare the rice and seasoned black beans until thoroughly heated and ready to serve.
Combine the diced tomato, red onion, cilantro, a pinch of salt, and the juice of half the lime to make a fresh pico de gallo.
Slice or mash the avocado and add a squeeze of juice from the remaining lime to keep it fresh and flavorful.
Warm the flour tortillas briefly until soft and flexible.
Divide the rice and black beans between the tortillas, arranging the filling down the center. Top with grated cheddar cheese, pico de gallo, avocado, pickled red onions, and hot sauce.
Fold the sides of each tortilla inward, then roll tightly from the bottom to completely enclose the filling.
Slice each burrito in half and serve immediately while warm.

Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes
Kcal: 552 kcal | Servings: 2 servings

08/31/2026

Traditional German Bauernbrot
A rustic German farmer’s bread with a deeply browned, crackling crust and a hearty, slightly tangy crumb. Serve it simply with butter for a classic German-style Brotzeit.

Ingredients:
300 g rye flour
200 g bread flour
350 ml lukewarm water
100 g active sourdough starter
7 g salt
1 teaspoon honey
1 teaspoon caraway seeds
Butter, for serving

Directions:

Combine the rye flour, bread flour, salt, and caraway seeds in a large mixing bowl.
Stir the sourdough starter and honey into the lukewarm water, then add the mixture to the flour.
Mix until a sticky, shaggy dough forms. Cover and rest for 30 minutes.
Knead the dough for 8–10 minutes until smoother and elastic. Place it in a lightly floured bowl, cover, and allow it to rise for 2 hours.
Shape the dough into a round loaf and place it on parchment paper. Cover and proof for another 45–60 minutes.
Preheat the oven to 230°C (450°F), preferably with a Dutch oven inside.
Score the top of the loaf, carefully transfer it to the hot Dutch oven, and cover.
Bake for 25 minutes covered, then remove the lid, reduce the temperature to 210°C (410°F), and bake for another 20 minutes until the crust is deeply browned and crisp.
Cool completely on a wire rack before slicing. Serve thick slices with butter for a simple Brotzeit.

Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 4 hours
Kcal: 190 kcal | Servings: 10 servings

08/31/2026

Authentic German Stollen

A traditional German Christmas bread from Dresden, Stollen is rich with butter, warm spices, dried fruits, candied citrus, and almonds. Finished with a generous coating of powdered sugar, this festive loaf becomes even more flavorful after resting for several days.

Ingredients:
500 g all-purpose flour
7 g active dry yeast
120 ml whole milk, lukewarm
100 g granulated sugar
200 g unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
150 g raisins
75 g currants
75 g candied orange peel, finely chopped
50 g candied lemon peel, finely chopped
100 g blanched almonds, chopped
60 ml dark rum
50 g unsalted butter, melted, for brushing
100 g powdered sugar, for coating

rep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 2 hours 45 minutes
Kcal: 390 kcal | Servings: 12 servings

asBread

08/31/2026

German Black Forest Cake

A classic German-inspired chocolate layer cake filled with fluffy whipped cream and juicy cherries, then finished with chocolate shavings for an elegant celebration dessert.

Ingredients:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup cherries, drained
1/4 cup cherry syrup or Kirschwasser
1/2 cup chocolate shavings
Fresh or maraschino cherries for decoration

Directions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl.
In a separate large bowl, beat the sugar and eggs until pale and fluffy. Mix in the vegetable oil and vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk, and mix just until a smooth batter forms.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then transfer to wire racks and cool completely.
Beat the chilled heavy cream with the powdered sugar and vanilla extract until firm peaks form.
Place the first cake layer on a serving plate and lightly brush it with cherry syrup or Kirschwasser. Spread whipped cream over the cake and arrange a layer of cherries on top.
Add the second cake layer and brush it with additional cherry syrup or Kirschwasser. Cover the top and sides with the remaining whipped cream.
Decorate with chocolate shavings and cherries. Refrigerate for at least 2 hours before slicing and serving.

08/31/2026

German Bratwurst with Sauerkraut

A hearty German-inspired dish featuring juicy browned bratwursts simmered with tangy sauerkraut, sweet apples, caramelized onions, and aromatic caraway seeds. Perfect served with creamy mashed potatoes or crusty bread.

Ingredients:
4 bratwursts
1 tablespoon vegetable oil
1 large onion, thinly sliced
2 cups sauerkraut, drained if needed
2 apples, cored and sliced
1 tablespoon brown sugar
1/2 teaspoon caraway seeds
2 bay leaves
Salt, to taste
Black pepper, to taste
Fresh parsley for garnish, optional

Directions:

Heat the vegetable oil in a large pan over medium heat. Add the bratwursts and cook for about 5 minutes, turning occasionally, until browned on all sides. Remove from the pan and set aside.
Add the sliced onion to the same pan and cook for about 5 minutes, stirring occasionally, until softened and lightly caramelized.
Add the sauerkraut, sliced apples, brown sugar, caraway seeds, and bay leaves. Season lightly with salt and black pepper, then cook for about 3 minutes until the apples begin to soften.
Return the browned bratwursts to the pan, nestling them into the sauerkraut mixture. Cover and reduce the heat to low.
Simmer for 20–25 minutes, or until the bratwursts are fully cooked and the flavors have blended together. The sausages should reach an internal temperature of 160°F (71°C).
Remove the bay leaves, garnish with fresh parsley if desired, and serve hot with mashed potatoes or crusty bread.

08/31/2026

Classic Flaky Scones

Tender, buttery, and beautifully flaky, these homemade scones have crisp golden edges and soft centers. Customize them with chocolate chips, white chocolate, raspberries, blueberries, or strawberries for a delicious bakery-style treat.

Ingredients:
2 ¼ cups (270g) all-purpose flour
½ cup (99g) granulated sugar
1 Tbsp baking powder
½ tsp salt
½ cup (113g) cold unsalted butter, cubed
½ cup (118ml) buttermilk
1 tsp vanilla extract
1 large egg
1 cup (170g) chocolate chips, optional
1 cup (170g) white chocolate chips, optional
1 cup (120g) fresh raspberries, broken into pieces and frozen, optional
1 cup (150g) blueberries, optional
1 cup (167g) strawberries, chopped, optional
¾ cup (90g) additional flour for raspberry scones
¼ cup (30g) additional flour for blueberry or strawberry scones
1 large egg plus 1 Tbsp water for egg wash, optional
Coarse sanding sugar, optional

08/31/2026

Apple Coffee Cake

A tender, buttery sour cream coffee cake filled with juicy diced apples and topped with a generous cinnamon-brown sugar crumb. Perfect for breakfast, brunch, or an afternoon treat with coffee.

Ingredients:

Crumb:
3 cups (360g) all-purpose flour
2 cups (426g) brown sugar, packed
2 ½ tablespoons cinnamon
1 ½ teaspoons salt
1 cup (226g) unsalted butter, melted

Cake:
3 cups (360g) all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup (226g) unsalted butter, softened
2 cups (396g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup (227g) sour cream
½ cup (118ml) milk
2 ½–3 cups (285–315g) diced apples, cut into ¼-inch chunks

Directions:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
Prepare the crumb topping by combining the flour, brown sugar, cinnamon, and salt in a large bowl. Pour in the melted butter and stir until the mixture forms moist, chunky crumbs. Set aside.
For the cake batter, whisk together the flour, baking powder, and salt in a medium bowl.
In a separate large bowl, beat the softened butter and granulated sugar until pale, light, and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the sour cream and mix until smooth and well incorporated.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined, taking care not to overmix.
Gently fold the diced apples into the batter until evenly distributed.
Spread the batter evenly into the prepared baking pan. Sprinkle the cinnamon crumb mixture generously and evenly over the entire surface.
Bake for 50–60 minutes, or until the topping is golden and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Allow the apple coffee cake to cool in the pan for at least 20–30 minutes before slicing and serving.

08/31/2026

Homemade Peppermint Patties

Cool, creamy peppermint centers wrapped in smooth semi-sweet chocolate make these homemade peppermint patties an irresistible bite-sized treat. They’re refreshing, rich, and perfect for holidays, parties, or homemade candy gifts.

Ingredients:
¼ cup (60 grams) unsalted butter, softened
⅓ cup (80 ml) light corn syrup
1½ teaspoons peppermint extract
3½ cups (420 grams) powdered sugar, plus extra for dusting
12 ounces (340 grams) semi-sweet chocolate, roughly chopped

rep Time: 40 minutes | Cooking Time: 5 minutes | Total Time: 1 hour 25 minutes
Kcal: 95 kcal | Servings: 48 servings

intDessert

08/31/2026

Vanilla Cake

A soft, moist, and fluffy vanilla cake with a rich buttery flavor and delicate crumb. This classic layer cake pairs beautifully with creamy chocolate frosting and is perfect for birthdays, celebrations, or any special occasion.

Ingredients:
½ cup unsalted butter, softened to room temperature
½ cup avocado, canola, or vegetable oil
1½ cups granulated sugar
4 large eggs, preferably room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1¼ cups buttermilk, preferably room temperature
1 batch chocolate frosting
Sprinkles, optional

Directions:

Preheat the oven to 350°F (177°C). Line the bottoms of two deep 8-inch round cake pans with parchment paper and lightly grease the sides.
In the bowl of a stand mixer or a large mixing bowl with an electric mixer, beat the softened butter, oil, and granulated sugar until creamy, light, and well combined.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Mix in the vanilla extract until combined.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Using a spatula, gently alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix by hand just until combined after each addition. Avoid overmixing; a few small lumps are perfectly fine.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30–35 minutes, or until the cakes spring back when lightly touched and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Allow the cakes to cool in their pans for 10–15 minutes. Carefully invert them onto cooling racks and let them cool completely.
Once completely cooled, layer and frost the cake with chocolate frosting. Decorate with sprinkles if desired, then slice and serve.

08/31/2026

Crumb Cake

A soft, buttery sour cream cake topped with a thick layer of cinnamon-brown sugar crumbs. This classic crumb cake is tender, rich, and perfect for breakfast, brunch, or an afternoon treat.

Ingredients:
1 ¾ cups all-purpose flour
1 cup granulated sugar
⅓ cup light brown sugar, firmly packed
¾ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
½ cup unsalted butter, softened and cut into 8 pieces
1 cup sour cream
1 large egg
1 large egg yolk
1 ½ teaspoons vanilla extract
1 ⅔ cups all-purpose flour
⅔ cup light or dark brown sugar, firmly packed
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ heaping teaspoon table salt
½ cup unsalted butter, melted

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