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Say hello to Jordan through the form or email her at jordieasmith@gmail.com


Portland, OR

Jordan A. Smith is a freelance designer in Portland, OR.


A collection of projects and extracurricular activities I partake in.

bailey's boneyard cookies

Jordan Smith

It's been two years since Arlie's first fight against IVDD. 2012 into 2013 was two back surgeries, paralysis, several relapses, crate rest, and separation anxiety. He still struggles getting full traction on the hardwood floors, but he handles beautifully on the trail. I started an Instagram feed of his adventures, featuring photos he takes himself with my GoPro Hero 3.

I've been attempting to bring all that fresh air we experience outdoors into our Portland home. The weeknights are filled with planting, unplanting, and replanting succulents, cacti, ferns, and air plants. The kitchen has always been where I craft in my home, but the plants on the window sill have received more attention than my oven. But this weekend, I cleaned potting soil out from the grout between the tiles and bought some whole wheat flour.

Office pup Bailey had a surgery on Monday to amputate her front leg, consumed by cancer. Baking for Arlie during his back injuries always rejuvenated his spirit and I wanted to dedicate a batch to a very sweet and lovable golden retriever. Bailey has a pet bed beneath her owner's desk dubbed "Bailey's Boneyard" after her infamous thievery of the treats of other office dogs.

Bailey's Boneyard Cookies

from AllRecipes.com


  • 2 eggs
  • 2/3 cup reduced-fat peanut butter
  • 1 cup mashed banana
  • 2 tablespoon local honey
  • 2 cup whole wheat flour
  • 1 cup wheat germ
  • 2 egg whites, lightly beaten, for brushing


  1. Preheat oven to 300 degrees F. Lightly grease cookie sheet or mold.
  2. Stir together egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well.
  3. Turn dough out onto a floured board and roll to 1/4 thick. Cut into desired shapes with a cookie cutter. Place on prepared baking sheet, and brush tops with egg whites.
  4. Bake cookies in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.
  5. Store in refrigerator.

When I was culling my Minneapolis kitchen down to the bare necessities, two clearance Halloween cookie molds made the cut. I coated the molds with olive oil to help the cookies pop out after baking and help make Bailey's coat extra shiny.

Arlie was very happy to do some taste testing. He approved. Bailey, I hope all went well yesterday and you're back to stealing bones soon.