Honey-Peanut Butter cookies with sea salt

Baked Goods

These cookies are a perfect mix of honey and peanut butter! They are easy to make and melt in your mouth. Also the quote, an ode to food. You are always on my mind!

Yield – 36 cookies


  • 1/2 cup of shortening or lard
  • 1 cup of creamy or crunchy peanut butter
  • 1 cup of honey
  • 2 eggs lightly beaten
  • 3 cups of all-purpose flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 Tablespoon of sea salt for sprinkling


  • Pre-heat the oven to 350 degrees
  • In a bowl mix together the shortening/peanut butter , honey and eggs. Mix well
  • In a separate bowl combine flour, sugar,baking powder and salt
  • Add dry mixture to the peanut butter mixture , mix until well combined
  • Roll into 1-1 1/2 inch balls
  • Place on a baking sheet with parchment paper
  • Flatten with a fork in a criss cross design
  • Sprinkle with sea salt
  • Bake for 8-10 minutes until golden brown
  • Let cool
  • Enjoy with some hot chocolate!

Cinnamon roasted Acorn squash

Savory Dishes

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It’s squash season! This dish is perfect as a side for family dinner or just a snack! It is sweet and creamy, wahoo for fall recipes!


  • 1 whole acorn squash (shaped like an acorn) (Usually green)
  • 2 Tablespoons of cinnamon
  • Pinch of salt
  • Tablespoon of olive oil


  • Pre-heat oven to 400 degrees
  • Split the squash in half, through the equator
  • Spoon out the seeds
  • Cut length wise into desired size
  • Place squash in a bowl and drizzle with olive oil
  • Sprinkle with a solid amount of salt and the Tablespoon of cinnamon
  • Spread out on a baking sheet
  • Bake for 20-25 minutes at 400 degrees

Garlic coconut cream sauce:

  • 1 can of coconut milk
  • 3 cloves of garlic
  • Sprinkle of cinnamon


  • Pour half of the coconut milk in a bowl
  • Mince garlic
  • Add minced garlic to coconut milk
  • Add salt and pepper to taste
  • Garnish with a sprinkle of cinnamon

Once the squash is finished, put it on a plate and enjoy! Don’t forget to dip the squash in the tasty garlic coconut sauce. Its delicious!

Roasted Garlic focaccia with rosemary and sea salt!

Baked Goods

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Yields: 8 to 10 pieces


-1 3/4 – 2 cups of water

– 1 package of active dry yeast

– 1 Tablespoon of sugar

– 5 1/2 cups of all-purpose flour, plus extra for kneading

– 1 Tablespoon of kosher salt

– Sea salt for sprinkling

– 1 cup of extra-virgin olive oil, split up

– Couple cloves of garlic

– Couple springs of fresh rosemary


– Place head of garlic in foil, pour olive oil on top. Roast at 350 degrees for 30 minutes.

– Chop rosemary and set aside

– Mix together the water, yeast and sugar in a small bowl.

– In the bowl of a mixer, use a dough hook and combine the flour, kosher salt, 1/2 cup of olive oil and the yeast mixture. Mix on the lowest speed.

– Knead on low for 5-7 minutes

– Sprinkle dough with flour if it is really sticky

–  Place dough on a floured surface , knead a few times by hand. Add more flour if dough continues to be sticky.

– Lightly coat the inside of a large bowl with olive oil, place dough in bowl and cover with plastic wrap. Place bowl in a warm place, until it doubles in size. Atlas 1 hour.

–  Coat a half sheet pan with remaining 1/2 cup of olive oil.

– Place dough on the pan, begin to press it out with your finger tips, to fit the size of the pan. Flip dough, make sure olive oil is on both sides.

– Spread your fingers like a claw and press them into the dough, making holes.

– Do this multiple times, this is important for the doughs appearance.

– Cover dough, until it doubles in size. Approximately 1 hour.

– Pre-heat oven to 425 degrees.

– Squeeze the roasted garlic and spread onto dough.

– Sprinkle rosemary and sea salt on the dough.

– Bake for 25-30 minutes.

– Let cool, cut into squares and eat up!