adapted from Oh, the Things We’ll Make recipe found here. I CONSTANTLY reference this recipe as it is thorough, easy to accurately measure, and it works for me!! I have learned so much by reading her page. I even saw future recipes that I need to try when making sure to link to her here.

*I really like to weigh my ingredients. All recipes – baking, cosmetic or otherwise – will benefit from weighing your ingredients out. *

33g distilled water
15 g sunflower oil
3 g Olivem
0.5 g beeswax
3.5 g Leucidal

6 drops Australian Sandalwood
4 drops Rose Absolute
3 drops Brazilian Orange

This recipe is for my personal reference.


1 pound of shelled whole pecans

1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon

whisk until frothy:
1 egg white
1 Tablespoon water

Pour dry pecans into frothy egg whites. Toss to coat the pecans.

Then add the sugar mixture and toss it until evenly coated.

Bake for 1 hour in an oven preheated at 250 F. Turn the pecans around in the pan every 15 minutes. They should be pretty dried out compared to the beginning.

Pull out of oven to cool completely before packaging.

p.s. We stole this recipe from the interwebs.


1.5 Tablespoon salt
1 Tablespoon Brown Sugar
1 teaspoon Black Pepper
2 teaspoon Granulated Garlic
1 Tablespoon Sweet Paprika
1 teaspoon Cumin

For the Instant Pot:
1 onion, sliced thin
1 cup water

To Finish Ribs:
Some of your favorite BBQ sauce.

Rinse, dry and cut rack of ribs into 4 pieces. 2 racks can JUST fit in my large 10 qt. Instant Pot.
Mix spice rub. Spread over ribs.
POUR 1 cup of water into instant pot.
Arrange ribs, standing, around pot, making sure to leave space for the steam to evenly cook the ribs. In other words, the meat should be spaced evenly, not squished together. Put sliced onions over and BETWEEN all the ribs.

Did you add the 1 cup of water to the instant pot before you put the ribs in? This step is necessary to create steam. IF you didn't do it earlier, do it now.


Natural release for 10 minutes

Now, you can cool the ribs on a sheet pan and refridgerate them until time to final cook them! They should be fully cooked at this point.

When you are ready to cook them, even if that's right after coming out of the instant pot, slather your favorite BBQ sauce over the top.

Bake for 7 - 10 minutes on each side @ 425 degrees or until desired doneness.


2 sticks of butter
1 teaspoon Vanilla
1 cup Powdered Sugar (Confectioner's)
1.25 Cup All-Purpose Flour
1 Cup Whole Wheat Flour
1 tsp salt
Milk, 1 -2 Tablespoons
More powdered sugar for rolling! (2 cups makes it easy!)

Preheat Oven to 400*

Cream Butter, Vanilla and Sugar.

Add Flours, salt, and 1 Cup Powdered Sugar . Combine.

If mixture is crumbly, add milk by the tablespoon until the dough begins to hold together.

Roll into 1 inch balls. I used a small cookie scoop, and my recipe made 32 balls.

Bake @ 400* for 10-12 minutes or until the edges are golden brown

When they come out of the oven, roll the balls in powdered sugar while still warm.

Roll again when cooled and store in airtight container for up to a week.