3 Of My Favorite Recipes

Parmesan crisps

So last week I didn’t post anything, and I feel very bad about it! So I decided to make it up by writing something super long this week: Three great recipes I love to use. These are foods I either bake every week or wish that I could! And here it goes:

1. Parmesan Crisps 

I have a seperate post for this same recipe, just because I love it so much. This is perfect as a side for meals, croutons in salad, or just to be eaten plain. It’s one of my favorites because it’s so simple. This recipe is from Erica Kerwein. Please check out her website, it’s a lot cooler than mine!


4 ounces shredded parmesan cheese — That’s it!


Preheat your oven to about 350˚F (170˚C) and line two baking sheets with some parchment paper, or use a non-stick mat, which I always use because it works really well too and is reusable. Then drop about a tablespoon of the cheese in little separate piles onto the baking sheets. If you want to make it fancy, you can also put some basil or oregano on top to spice it up, but that’s optional. After you’re done with that, put the cheese in the oven for 6-8 minutes, but watch it the whole time. You wanna make sure your cheese doesn’t burn, and every kind is different, so be cautious. Finally, take it out, let it cool, and eat them all at once (Johanna style!) or store them in room temperature or the fridge for a couple of weeks. Enjoy!

2. “Oatmeal” Raisin Cookies

Even though they don’t really have oatmeal in them, they’re my favorite baked goods on the SCD! This recipe is from Erica Kerwein, just like the Parmesan crisps. A lot of my friends have tried these and they love them as much as I do. I gave these to the girl who sits behind me in history class, and she thought they had molasses in them. Shhh…


1 cup smooth roasted almond butter (but for some reason I always use almond butter)

½ cup honey

1 egg

2 teaspoons vanilla extract

½ unsweetened shredded coconut

2 teaspoons ground cinnamon (I’m gonna try using ginger instead this weekend, I’ll see how it turns out)

½ teaspoon baking Soda

½ teaspoon salt

½ cup (or about two of the little snack boxes) raisins


Preheat your oven to 350˚F (or 180˚C) and line a baking sheet with parchment paper or a silicon mat. Then blend all of the wet ingredients together with a spatula or an electric mixer, until it’s nice and creamy. In another small bowl, combine the dry ingredients (including raisins) and then add them to the wet ingredients. Scoop up about a tablespoon of batter in a little glob onto the sheet or mat. Make sure to put them an inch apart. Bake for ten to twelve minutes, or until the edges of the cookie get a little brown. Let the cookies cool and then try not to eat them in the same sitting. Yum!

3. Baked Apples

I made these a lot for Rosh Ha Shana. They’re great for fall, but honestly, I could eat this simply sweet dessert all year long. I actually improvised this recipe, because of how easy it really is.


Apples (as many as you want, but they go fast, so I suggest at least two per person served)




Those two have no specific amount and are all optional. Just drizzle as much as you want on top!


Preheat your oven to somewhere around 325-350˚F and line a baking sheet with a silicon baking mat or parchment paper. Slice the apples, or cut out the cores. If you slice them, then lay them all on the sheet and drizzle the honey and cinnamon on top. If you took out the core, you can fill the gap with the walnuts, honey and cinnamon. Send it all in the oven for thirty minutes, let it cool and enjoy.

Hopefully these recipes are fun and yummy. Dig in!

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