SATISFY THAT SWEET TOOTH Up Buttery, nutty, salty and sweet - this is all of those delicious corn flavors but in a friggin cookie! cornbread cookies Active Time: 10 minutes Start to Eat: 40 minutes Makes: 24 cookies Up Soft, chewy, and packed with rich espresso flavors, this blondie is the perfect afternoon pick-me-up! ESPRESSO BROWN BUTTER BLONDIES Active Time: 15 minutes Start to Eat: 1 hour Makes: 16 blondies Up No bake, no egg, no fuss, edible chocolate cookie dough EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 minutes Start to Eat: 15 minutes Makes: 22 dough scoops Crunchy, moist, covered in a ricotta glaze and chocolate chips. Muffin meet Cannoli. Up cannoli muffins Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 6 Jumbo Muffins (or 12 Regular) Level up your next butter board with soft pretzels, biscuits, and THIS BUTTER! Up Active Time: 5 Minutes Start to Eat: 10 Minutes Makes: 1 cup CINNAMON PUMPKIN BUTTER THE cookie that will change how you feel about every other cookie. Up BROWN BUTTER CHOCOLATE CHIP COOKIES Active Time: 30 Minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 10 Cookies Up A campfire classic turned perfect barbeque treat! RICE KRISPIE S'MORES Active Time: 25 minutes Start to Eat: 1 Hour and 45 Minutes (Including Chill Time) Makes: 18 Rice Krispie Treats A soft, crunchy, sweet, salty, nutty, chocolatey DELIGHT! Up BROWN BUTTER, HONEYCOMB, CHOCOLATE CHIP COOKIES Active Time: 30 Minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies Up DOUGHNUT COOKIES Sugar cookies with royal icing perfect for decorating. Active Time: 45 minutes (Including Decorating) Start to Eat: 5 Hours (Including Chill Time) Makes: 30 Cookies Up HOMEMADE TAGALONGS Make that classic girl scout cookie at home! Active Time: 1 Hour Start to Eat: 2.5 Hours (Including Chill Time) Makes: 40 Cookies (Give or Take) Active Time: 25 minutes Start to Eat: 2. 5 Hours (Including Rest Time) Makes: 8 Rolls Up LIGHT AND FLUFFY CINNAMON ROLLS Soft and airy cinnamon rolls that are delicious with or without icing. Up CHURRO POPTARTS Crunchy on the outside, soft and gooey on the inside and covered in cinnamon sugar. Active Time: 25 Minutes Start to Eat: 3 Hours (Including Chill Time) Makes: 12 Poptarts Buttery melt-in-your-mouth cookies with rainbow sprinkles and a white chocolate drizzle Active Time: 25 minutes Start to Eat: 1 Hour, 45 Minutes (Including Chill Time) Makes: 25 - 30 Cookies Up CONFETTI SHORT-BREAD COOKIES Sweet and tangy blueberry tart in a flaky, buttery crust. Up BLUEBERRY TART Active Time: 35 Minutes Start to Eat: 3 Hours (Including Chill Time) Serves: 8-10

PORTFOLIO GRAPHIC DESIGN | SOCIAL MEDIA | CONTENT CREATION SOCIAL MEDIA STORY DESIGN SOCIAL MEDIA POST DESIGN brand identity through collateral design product design | Asset Design gifs WEBSITE DEVELOPMENT LYME LASER CENTERS BITES & BASHES BAR BIJOUX

Avocado spread Active Time: 5 Minutes Start to Eat: 5 Minutes Makes: 1 Cup of Spread INTRODUCTION Looking for a perfect topping for burritos? Tacos? Burrito Bowls? Pizza? Look no further. ​ This lime-y, tangy, salty, spread will help elevate any dish. It's also the perfect consistency to replace things like mayonnaise and sour cream for a healthier option! ​ PLUS, this is perfect as a dip for veggies, chips, meatballs, etc. ​ Give it a try, it only takes 5 minutes to make! That's a kick hass avocado INGREDIENTS 1.5 avocados or 1 jumbo avocado 1 lime (or roughly 3 tablespoons) A small handful of cilantro 1 tablespoon garlic powder (or you can use minced) 3 tablespoons olive oil (or more) 1 teaspoon salt 1 teaspoon pepper Dash of cumin (optional) Dash of cayenne (optional) INSTRUCTIONS Combine all ingredients in a food processor. Add more salt and pepper to taste. Add more lime juice and/or olive oil if too thick. You can play around with this, it's a very forgiving recipe in terms of quantities - so put in the amounts you want! This is my go-to for a lot of recipes, it's a great sour cream or mayonnaise replacement. You can use it as a sauce, a dip, etc. AND since it has so much acid (lime juice) in it, you can store it in a container in the fridge and it will last for a few days! BON APPETIT! BACK TO SALTY

SPICY GREEN PASTA Active Time: 15 Minutes Start to Eat: 1 Hour Serves: 4 INTRODUCTION Creamy, spicy, healthy, and easy-to-make pasta! Even my meat-eating husband says this is one of the few pasta dishes he feels full and satisfied with without needing a protein. ​ Make with fresh ingredients like tomatillos, jalapenos spinach, basil, and garlic, blended with some parmesan cheese and a touch of cream to balance it out...this is a quick but fulfilling weeknight dinner! Plus, it tastes great hot or cold for leftovers. And if you don't like spice, just take out the jalapeno and you still have a deliciously creamy pasta dish. Pasta la vista, baby INGREDIENTS 4 tomatillos 1 large jalapeno 2 tablespoons olive oil 2 tablespoons fresh lime juice 4 large garlic cloves About 1/2 cup of fresh basil (roughly 10 leaves) One small shallot 1 large handful of spinach (about 1 heaping cup) 1 teaspoon salt 1 teaspoon pepper 2 tablespoons salted butter 1/4 cup heavy cream 12 oz. of pasta (usually make the whole 16 oz. box then eyeball how much pasta/sauce ratio I want that day!) 1 1/2 cups reserved pasta water (or more) 1/2 cup freshly grated parmesan INSTRUCTIONS First, preheat oven to 450 degrees. Place tomatillos and jalapeno on baking tray or dish and roast for 25 minutes. While that's roasting, let's cook the pasta! Boil a large pot of salted water and cook your desired pasta for about 2 minutes under the recommended cooking time. I used a large fusilli pasta but if you don't have that, I would recommend a pasta with a lot of nooks and crannies in order to sop up the delicious sauce, like rotini, or cavatappi. Reserve at least 1 cup of pasta water when you drain it! Let's start the sauce! Add the following to a blender: roasted tomatillos and jalapeno, olive oil, lime juice, garlic, basil, shallot, spinach, salt, pepper, and about 1/3 cup of the pasta water. Blend until smooth, about 1 minute. Heat butter in a large, deep skillet over medium heat. Add the sauce from the blender to the skillet and add about 1/2 more pasta water and the heavy cream. Cook for about 5 minutes until the sauce thickens a bit, then add the pasta and the parmesan, store to completely coat the pasta. Add salt and pepper to taste (I usually add about 1/2 teaspoon more of each). If it gets too thick, add more pasta water to your desired thickness. Serve now while it's hot! Or you can let it sit a bit to allow it to thicken. BON APPETIT! BACK TO SALTY

Rice Krispie S'mores Active Time: 25 minutes Start to Eat: 1 Hour 45 Minutes (Including Chill Time) Makes: 18 Treats INTRODUCTION S'MORE, THE MERRIER A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!). ​ Just grab your classic s'mores ingredients plus some rice Krispie treats and some butter and voila! These are nutty, buttery, and delicious on their own but dipped in some chocolate and graham crackers makes them more decadent and rich. Feel free to mix up the chocolate too! I used semi-sweet (to please the most people) but you can do bittersweet, white chocolate, dark, milk, etc. whatever you prefer, or make a variety! ​ ​ ​ The graham cracker dust is made using a food processor which gives it that great fine texture and allows for more of it to stick to the chocolate. BUT a Ziploc bag and rolling pin is a great fallback option...just be wary of the arm workout! ​ ​ ​ INGREDIENTS 70 Grams of Butter (half salted, half unsalted) This equals roughly 2.5 tablespoons of each​ ​​ 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1, 16oz bag of mini marshmallows 6 cups of Rice Krispie Cereal 1, 12oz bag semi-sweet chocolate chips (or 2 cups) 9 graham cracker cookies (this was 1/3 of the box of Honeymaid brand) INSTRUCTIONS First, let's brown that butter! In a medium saucepan, heat both kinds of butter over medium heat, stirring constantly until the butter begins to foam and you start to see little brown specks. Heat for another minute then add in the vanilla, salt, and entire bag of mini marshmallows. Stir until combined and all of the marshmallows have melted into a smooth ribbony texture. Take off of heat. In a large bowl, add in your Rice Krispie cereal, then pour the marshmallow mixture over the cereal. Using a wooden spoon or spatula, stir until combined. Spread mixture over a parchment-lined (or buttered) half-sheet pan, and using your fingers or spatula, GENTLY spread to the edges and try to make it as even as possible. Place in the fridge for an hour to cool and set. Once set, take them out of the fridge and dump them on a cutter board, cutting them evenly into squares or rectangles (approximately 3 inches by 3 inches). * Next, let's prepare the "s'mores" part of these treats! Grab your graham crackers and put them in a food processor and pulse until they have turned into a fine crumb or "dust" as I like to call it. Then place it in a shallow bowl. If you don't have a food processor, just grab a Ziploc bag and a rolling pin and start banging away! Grab your chocolate and empty it into a heat-safe bowl, microwave for 30 seconds at a time until smooth (see tip). Assembly time! Grab one treat at a time and dip half of it in the chocolate, let the excess drip off then place in the bowl with the graham cracker making sure to cover all of the chocolate in the dust. Transfer to a parchment-lined baking sheet and let set until chocolate has hardened (approximately 20 minutes). Once set and the chocolate has hardened, you can serve it immediately or store it in the fridge for up to 3 days (just bring them to room temperature before serving to ensure you're getting that gooey chewy texture we all love!) ​ * At this point, you can keep them on the sheet pan or cut up the R ice Krispies and store them, covered, for up to 2 days in the fridge before you dip and serve. ​ Tip: When melting chocolate in the microwave, you never want to melt it until completely smooth. You always want to take it out when there are still visible chunks of chip left, then hand whisk it until completely smooth. This prevents you from overheating the chocolate. ​ BON APPETIT! BACK TO SWEETS

THE EL CAMINO Active Time: 5 Minutes Start to Drink: 5 Minutes Serves: 1 INTRODUCTION Love a good margarita? Me too! This takes it up a notch. With jalapenos (or serrano if you really love spice) for a kick and cucumber and basil to cool it down and brighten it up, this is a perfectly refreshing but zesty cocktail. ​ Why did I call it the El Camino? First, I LOVE Breaking Bad, and honestly, I think this is the perfect cocktail to enjoy while watching the best drama show ever made. It's refreshingly original, fun, and captivating but puts in a punch. Second, it's made using Bryan Cranston and Aaron Paul's amazing mezcal, Dos Hombres. It doesn't get any better. YEAH, SCIENCE bitch! INGREDIENTS Muddle: 1 cucumber slice, diced 2 jalapeno (or serrano for extra heat) slices, diced 3 large basil leaves ​ Drink: 1.5 ounces blanco tequila 1.5 ounces Dos Hombres mezcal 2 ounces lime juice 1 ounce Cointreau 1/2 ounce simple syrup ​ Rim: Coarse salt Lime zest Tajin ​ Garnish: 1 Slice jalapeno 1 slice of lime (for rim) INSTRUCTIONS In your shaker, muddle the cucumber, jalapeno, and basil. Fill your shaker with ice. Add in all drink ingredients and shake for about 10 seconds or until the shaker gets cold and frosty. Mix together the rim ingredients, however much of each is up to you, or you can use sugar instead of salt or tajin if you want to balance out the spice. Using a lime slice or rind, rub the rim of the glass to make the rim mixture stick. Rim your cocktail glass and add ice. Strain the cocktail into the prepared glass. Garnish with all, some or none of the garnishes - up to you! Then enjoy...b*tch. BON APPETIT! BACK TO SALTY

brown Butter, honeycomb, chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies INTRODUCTION Ooey-Gooey Chocolate? Check! Crunchy, Sweet, sticky Honeycomb? Check! Nutty, earthy, buttery brown butter? Check! ​ This cookie recipe might be my favorite to date. It's seriously amazing. It has the perfect texture with the perfect flavor combos! Plus, it's really easy to make, even the homemade honeycomb is easy! Or you can buy it or sub it for some toffee! ​ ​ HONEY, I'M COMB INGREDIENTS 1/2 cup unsalted butter, room temperature 1/4 cup salted butter, room temperature 1 cup light brown sugar, packed 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 teaspoon salt 1 1/4 cup all-purpose flour 1/2 cup bread flour 1/2 teaspoon baking soda 8 ounces bittersweet chocolate chips, roughly chopped 1/3 cup honeycomb, roughly chopped ( I used One Tin Bakes Easy recipe - it's also on @theboywhobakes Instagram) INSTRUCTIONS First, let's brown that butter! In a saucepan, heat both kinds of butter over medium heat, stirring consistenly until the butter begins to foam and you start to see little brown specks. Heat for another minute then take butter off the heat and allow to cool to room temperature. In your stand mixer with paddle attachment or in a large mixing bowl with hand mixer, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flour, baking soda, and salt together. Then add the flour mixture to the butter mixer and fold it in gently until almost combined. Then, fold in the chocolate and honeycomb pieces. Next, scoop your cookies into 12 even balls. I usually top them with some extra honeycomb if you have some leftover! Place them on a 1/4 baking sheet and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12 minutes or until the edges are golden brown, but the center is still gooey. Leave on the baking tray to cool for about 10 minutes before transferring to a cooling rack. You want these to cool almost completely before eating*. ​ * You want these to cool almost completely before eating so that the honeycomb gets nice and hard and crispy again. If you don't wait long enough, the honeycomb will just be too melty and you'll miss out on that amazing texture. ​ Another tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. BON APPETIT! BACK TO SWEETS

PINK PICKLED EGGS AND BEETS Active Time: 25 Minutes Start to Eat: 24 Hours Makes: 8 Eggs and 3 Beets INTRODUCTION I LOVE making these honestly all year long but they are perfect for holidays. The pink color stands out so much, it’s a crowd pleaser and looks awesome in photos. Plus who doesn’t like eggs? Let alone sweet, tangy, salty, eggs. ​ These are perfect for devlied eggs too! They look beautiful filled and swirled. Make them for Mother's day, Valentines day, Christmas, or just a cozy Sunday! WELL, PICKLE ME PINK INGREDIENTS 8 large eggs 1/2 yellow or vidalia onion, sliced 3 large red beets ¼ cup of sugar ½ cup cider vinegar ½ cup red wine vinegar 8 whole peppercorns ¼ teaspoon allspice (or 4 whole allspice berries) INSTRUCTIONS Let’s hard boil some eggs! Fill a medium saucepan with water (the water should be about an inch above the eggs once you put them in. Bring the water to a boil, then place the eggs into the boiling water. Boil the eggs for 8 minutes. Drain the water, fill the pot (with the eggs still in it) with cold water and set aside. I usually add ice to the water to ensure they stop cooking - it also helps the “easy-peel” part of the eggs! First, let’s roast the beets because these take the longest. Preheat your oven to 400°F. I usually wear gloves when preparing or cutting beets because they stain your hands. So...cut off the greens of the beets and cut off the long tip of the beet as well. Scrub the beets in cold water until all of the dirt is gone (this is very important because you are going to use the juice from the beets and you don’t want to find any dirt in the juice). Place the beets in a small baking pan and add water to about ⅓ of the height of the beets. Cover with foil. Bake for approximately 45 minutes or until fork tender. In a medium saucepan, combine the beet liquid, sugar, vinegars, peppercorns and allspice. Bring to a boil, stirring until the sugar dissolves; remove from heat. Let it cool slightly. Meanwhile, peel the eggs and place them in a large container (this is where everything will “pickle” in the fridge overnight). Place the sliced onion into the container. Next, cut the beets into 1 inch chunks (or however big you want them) and place them in the container with the eggs and onions. Next, pour the liquid over the eggs, beets and onions. The liquid should cover everything. If it doesn’t, it’s okay to add some water. Cover the container, and place in the fridge! I like to stir it up every 8 hours or so to make sure everything is getting evenly pickled. Beware of splashing because again, this will stain. You can prepare these 48 in advance and they last for 7 days in an airtight container in the fridge. Well ready to eat, serve them whole or cut them in half lengthwise to really make the pink and yellow contrasting yoke shine! BON APPETIT! BACK TO SALTY

COUSCOUS SALAD Active Time: 10 Minutes Start to Eat: 45 Minutes Serves: 6 INTRODUCTION What is couscous, do you ask? It's like Dip 'N Dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients! ​ Adapted from Bon Appetit's Couscous Salad with Dates and Almonds going coo coo for couscous INGREDIENTS Couscous: 1.5 cups pearl couscous (Israeli couscous works too!) 1 3/4 cups water 1/2 teaspoon salt ​ Dressing: ​ 1/4 cup extra-virgin olive oil 1 tablespoon lemon zest (zest from 1 large lemon) 3 tablespoons fresh lemon juice 3/4 teaspoon cinnamon 3/4 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper ​ Salad: ​ 1/2 large red pepper, diced 1 can chickpeas (garbanzo beans, 15-ounce can) 1/3 cup golden raisins (or craisins) 1/2 cup of slivered almonds 1/2 cup cilantro, finely chopped 1/2 cup scallions, diced INSTRUCTIONS Bring the water and salt to a boil in a medium saucepan then add your couscous. Turn down your heat to a simmer and cook (stirring occasionally so it doesn't stick to the bottom) for about 3-4 minutes. Take the pan off of the heat, cover, and let stand for 10 more minutes. Uncover, fluff with a fork then set aside to cool completely. I like to transfer it to a container and cool it in the fridge. While the couscous cools, you can prep the rest of the ingredients! In a large bowl combine all of the dressing ingredients and whisk until combined. Next, add all of your salad ingredients as well as the cooled couscous to the bowl with the dressing. Mix well! If it seems a bit dry, you can add more olive oil and lemon juice to your liking. You can serve it now or refrigerate it until you're ready to eat! This lasts up to 5 days in the fridge and is perfect for lunches! BON APPETIT! BACK TO SALTY

EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 Minutes Start to Eat: 15 Minutes Makes: 22 dough scoops INTRODUCTION Guilty of eating more of the cookie dough than the cookie? These are no-guilt, no bake, edible black cocoa cookie dough. Made with flaxseed instead of egg, they still have that wonderful soft chewy texture and are perfectly safe to eat! ​ The black cocoa gives it that very rich chocolate flavor with that perfectly doughy bite, plus the mini chocolate chips adds in that perfect amount of texture. ​ You can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! YOU DOUGH, GIRL! INGREDIENTS 1 1/2 cups (175g) all-purpose flour, tempered 1/2 cup (50g) black cocoa (can use regular cocoa powder) 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (180g) packed light brown sugar 1/4 cup (55g) granulated sugar 1 tablespoon flaxseed powder (flaxmeal works!) 3 tablespoons cold water 1 tablespoon milk 2 teaspoons vanilla extract 1 cup mini chocolate chips INSTRUCTIONS First, let's temper your flour! Preheat your oven to 325 degrees. Spread your flour in a thin, even layer on a baking sheet and "cook" for 10 minutes, mixing the flour halfway through. Cool before using. Next, combine the flaxseed and cold water, mix well and set aside to thicken. Next, in a medium bowl combine flour, cocoa powder, and salt and set aside. In a bowl with a stand mixer or hand mixer, beat butter and sugars until well combined. Add the flaxseed mixture, vanilla, and milk and mix on medium speed until fluffy (4-5 minutes). Turn your mixer on low and add in the flour mixture until just combined. Next, fold in your chocolate chips. Finally, devour the bowl! ​ *Can last at room temperature for just a couple of hours. Keep in the fridge for 1 week or you can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! ​ *Cookie Scoop Pictured BON APPETIT! BACK TO SWEETS