Because my mother grew up between Aruba and Venezuela, Venezuelan food has always been present at our table. With my cousins, we would always get excited at the idea of eating one of our grandma’s arepa, which consisted of a doughy corn disc filled with juicy ground beef and then deep fried. As much as I love my grandma’s arepa, I wanted to try another Venezuelan classic: the Reina Pepiada Arepa. This arepa is perfect for warmer days and is stuffed with an avocado, cilantro, and lime chicken salad. Ingredients Harina P.A.N: this is a precooked corn flour used for arepas, there are other brands you could use too. Shredded…

These cookies are a perfect way to use leftover graham crackers after s’mores season. They’re a delicious alternative to chocolate chip cookies, taste amazing, feel gooey, and are super easy to put together. So if you’re also tired of s’mores, try those, you won’t be disappointed 🙂 I like this recipe (and cookies in general) because you actually don’t need much. Here is a breakdown of the main ingredients: Butter: essential of course, I use European-style butter here. Sugar: I use white sugar since it makes these cookies fluffier, but you can also replace it for dark-brown sugar.  Egg: just one, at room temperature Vanilla Extract: don’t skip this, it…