Swedish Cinnamon Rolls

Swedish cinnamon rolls are by far one of my favorite things to bake in the world!  Growing up half American/half Swedish, my Mom has always made sure that we stay close to our heritage and for me – that was really through baking.


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Cucumber Salad


large cucumber(s), sliced
Tbsp apple cider vinegar
Tbsp dill, chopped
Tbsp sugar
1 Medium uncooked red onion(s), sliced
  1. Slice cucumber and red onion
  2. Chop dill weed
  3. Mix together vinegar and sugar
  4. Put everything together in a mason jar and shake until well mixed. Can serve right away but the flavor will only increase over night. You can store it up to 7 days in the fridge

Sarah’s Simple 5-min Tuna Salad

It’s lunchtime on this relaxing summer Sunday and I’m making my 5-minute tuna salad!


Servings: ~2 sandwiches
Total time: 5 minutes


  • 1 can tuna
  • 2-3 tablespoons mayonnaise
  • 1 tablespoon relish
  • 1/4 cup chopped onion
  • 1/4 teaspoon celery salt

Modify the ratios per your preference.

Put all ingredients into a bowl and mix. Spread the tuna salad on toasted bread and enjoy!

Add a slice of cheese and warm in the oven to make a delicious tuna melt, too!

It also goes great on crackers or with salt and vinegar chips!

What’s your go-to tuna salad recipe!? Leave a comment, I’d love to try it!

Soft Oatmeal Cookies 3-ways

I love baking, but I don’t always like to make a large batches of 30+ cookies. Sometimes I’ll half the recipe, but this time I decided to make three variations of the same cookie and test out a few different flavors. Genius, no?

Using an oatmeal chocolate chip cookie recipe as the base (Adapted from Liv for Cake), I made oatmeal chocolate chip, oatmeal coconut white chocolate chip, and oatmeal almond with cranberries honey and sea salt.


Servings: ~45 cookies
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 30 minutes


The base
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp sea salt (½ tsp if added ingredients do not include salt)
  • 1 cup butter (room temperature)
  • 1 cup light brown sugar (packed)
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 tsp vanilla
  • 2½ cups rolled oats
Chocolate Chip
  • ½ cup semi-sweet chocolate chips
White Chocolate Coconut
  • ½ cup white chocolate chips
  • ¼ cup unsweetened coconut flakes
Almond with Cranberries Honey and Sea Salt

Note: Feel free to substitute with your own flavors! I just opened my pantry, saw what I had and gave it a try!


  1. In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
  3. Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
  4. Turn mixer to low and add flour mixture, mix until combined.
  5. Add oats. Mix until just combined.
  6. Divide batter in thirds and put in separate bowls.
  7. Add your flavors into each bowl. Mix until combined.

  8. Chill dough in the fridge for ½ hour to an hour.
  9. Preheat oven to 350 °F and line a baking sheet with parchment
  10. Using your hands, roll dough into 1-inch balls (or use a small cookie scoop). Place cookies on baking sheet 2-inches apart.
  11. Bake for 10-12 minutes or until edges are lightly browned, but the center is still soft and slightly unset.
  12. Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.


I hope you enjoy this recipe and I encourage you to look in your pantry and see what you can make.

P.S. The coconut white chocolate ones were my favorite!

What’s your favorite cookie flavor? Leave a comment, I’d love to try it!

The Perfect Piña Colada

Sometime you just want to drink a piña colada by the pool!

Here is my simple recipe for the perfect, creamy piña colada! 🍹


Servings: 1


  • 1.5 – 2 cups ice
  • 5 oz. piña colada mix
  • 2 oz. of rum
  • 1/2 of a banana


    1. Put all the ingredients in a blender.
    2. Blend until smooth.
    3. Pour into your favorite cup.
    4. Enjoy.



No Bake Fig and Coconut Energy Bites (Vegan)

It’s Sunday evening. The boyfriend and the cat are sitting on the couch. The sound of the San Francisco symphony plays in the background. I’m in the kitchen hand rolling energy balls. 😊 

If you know me IRL or have been following my previous posts, you know that I love food and I love to eat. And if I do not get fed, I get hangry. That’s not good for anyone. 😂 Yet somehow, I forget to eat breakfast on work days. So, I decided to make energy balls to help correct this bad habit.

Many energy ball recipes can be found on my Pinterest board, yet I’ve never made them before. I read a few recipes to get inspired, then raided my pantry and picked up a few things from the market.


Servings: ~16 bite sized balls
Prep time: 10 minutes
Total time: 20 minutes



  • 15 mission figs (pitted)
  • 1 tbsp chia seeds
  • 3/4 cups oats
  • 1/2 cup toasted sweetened coconut (3/4 cup divided if you want to coat the outside with coconut too)
  • 1/2 cup peanut butter
  • 1/2 tsp maple syrup


    1. Put figs in a food processor and pulsate until they are broken down. (My Magic Bullet worked great).
    2. Put all ingredients into a large bowl and mix until evenly blended. (Set aside 1/4 coconut if you’re coating the outside.)

      Pro Tip
      When measuring peanut butter, spray the measuring cup and spatula with cooking spray (PAM). This makes it easy to get all the peanut butter out.

  1. Roll into ~16 balls.
  2. Roll the balls in the extra coconut to coat the outside.


How to toast coconut

Toasting coconut is very simple, but it’s also easy to ruin.

Here’s what I do

  1. Set broiler to 400-degrees.
  2. Evenly spread coconut on to a cookie sheet.
  3. Place on top or middle rack. DO NOT WALK AWAY! If you have an oven light, turn it on and watch it.
  4. When it starts to brown (~2-3 minutes), use a spatula to spread it around / flip it over. Once the browning process it starts, it goes quickly!
  5. Give it another 30 second to 1 minute, then remove from the oven to cool.

Every oven is different, so make sure to keep and eye on the coconut because it burns very quickly. And believe me it does not smell like Hawaiian Tropic! lol.

I hope you enjoy this recipe and I encourage you to look in your pantry and see what you can make.

Do you have a go-to breakfast or afternoon snack? Leave a comment, I’d love to try it!

Almond Flour Pasta (Gluten Free)

Servings: 8
Prep time: 30 minutes
Cook time: 1 minute 
Total time: 31 minutes
WeightWatchers SmartPoints Value: 5

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