Baked Vodka Sauce Pasta

Hello friends! I don’t make pasta often but when I do, I ALWAYS make vodka sauce to put on the pasta. It’s my favorite SAUCE and tastes so good with pasta and roasted vegetables as you’ll see in the recipe below. Hope y’all enjoy the pasta 🙂


  • 2 tbspns olive oil
  • 1.5 cup chopped onion
  • 4 cloves garlic
  • 2 tspns italian seasoning
  • 1 tspn crushed red pepper
  • 1 tspn oregano
  • 1/2 tspn basil
  • 1/2 tspn salt or to taste
  • 1/2 tspn onion powder
  • 1/2 tspn garlic powder
  • 1/2 cup tomato paste (not puree not crushed tomatoes, concentrated paste)
  • 1 tbspn vodka
  • 1 + 2/3 cup half and half
  • 4 cups cooked pasta
  • 2 cups vegetable
  • 1 tbspn oil
  • 1 tbspn italian seasoning
  • salt to taste
  • 1/2 tspn onion powder
  • 1/2 tspn garlic powder
  • 3/4 cup shredded italian blend cheese


  1. In a saucepan on medium heat, add olive oil.
  2. Once the oil has heated up add onion and minced/chopped garlic.
  3. Sauté the mixture until fragrant.
  4. Add Italian seasoning, red pepper flakes, oregano, and basil. Sauté.
  5. Add the tomato paste and sauté for 20-30 seconds.
  6. Add the vodka to deglaze the pan.
  7. Once the vodka has evaporated, add the half and half. Stir to make sure the sauce is homogenous.
  8. Let the mixture come to a boil and then your sauce is ready! Put the sauce aside.
  9. Preheat oven to 375 degrees Fahrenheit.
  10. Now in a separate sauce pan, we will make the roasted vegetables. Add the oil to the pan on medium heat.
  11. Once the oil is warm, add the vegetables and seasonings. I usually use frozen spinach, olives, and sundried tomatoes. Other alternatives are various squashes, mushroom, kale, literally anything. Let the vegetables cook, stirring occasionally to make sure they don’t burn.
  12. Now it’s time to assemble! In atleast an 8×8 square pan, add the cooked pasta, and roasted veggies. Stir to combine!
  13. Add the vodka sauce on top.
  14. Sprinkle the cheese.
  15. Bake the mixture until cheese is melted!

Pecan Pie

Y’all I made PEKAN PIE (insert southern accent here). I won’t be posting to the instagram because honestly, I suck at taking pictures of my food and I have no patience. BUT I promise y’all (channeling my inner southern auntie) that this pecan pie is amazing and delicious and of course “slightly” healthier because it has dates in it 🙂 Hope y’all enjoy this recipe as much as my family did!


  • 1/2 cup maple syrup
  • 1/2 cup chopped dates
  • 2 tbspns ground flax seed
  • 1/4 cup pecans
  • Pinch of cinnamon
  • 1/2 tspn vanilla extract
  • 2 tbspns butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1-1/2 cup pecans
  • 1 eggless pie crust (prepare according to instructions)


  1. In a mixer blend maple syrup, dates, flax seed, pecans, cinnamon, and vanilla extract. Set the mixture aside.
  2. In a sauce pan on low heat, melt butter.
  3. After the butter has melted, add the brown sugar and white sugar.
  4. Let the sugar melt into the butter on low heat. Mixture should be homogenous.
  5. Combine the maple syrup mixture with the butter mixture.
  6. Put pecans into the pie crust.
  7. Pour in the liquid mixture.
  8. Bake at 350 degrees for 40 minutes or until filling has set. Let cool for an hour and enjoy!!

Apple Cinammon Rolls

Howdy YALL! Today we bring to you these amazing, soft, gooey rolls! These rolls have my amazing apple pie filling in them and a cream cheese frosting on top. I personally consider these are healthy because they are whole wheat right? If you’d like to veganize this recipe all you have to do is use vegan butter and cream cheese to make these VEGAN 🙂 YUMMM, hope yall enjoy, I know my friends did 🙂



  • 1.5 cups almond milk
  • 1 tbspn sugar
  • 1 envelope instant rapid yeast (2.25 tspns)
  • 1/2 tspn cinammon
  • 1/2 cup sugar
  • 3 cups whole wheat flour
  • 1 tspn vanilla extract
  • 1/2 cup melted butter +1/4 cup to butter bottom of the pan



  • 2 cups powdered sugar
  • 4 tbspns almond milk
  • 2 tspn vanilla
  • 1 cup cream cheese frosting (OR you can double the above ingredients for a non cream cheese frosting)


  1. Nuke (Microwave) the almond milk for 1 minute or until 125 degrees Fahrenheit.
  2. Add the tablespoon sugar and yeast packet. Let sit for 10 minutes (mixture should be foamy).
  3. Combine cinnamon, rest of sugar, flour, vanilla, and 1/2 cup melted butter.
  4. Knead the mixture until well combined. And let sit for 1.5 hours-2 hours in a dry warm place.
  5. Preheat oven to 375 degrees Fahrenheit.
  6. Once the dough has risen. Roll the dough out into a rectangular shape that is about 3/4 inch thick.
  7. Combine the filling ingredients (brown sugar, apple butter, apple pie filling, and cinnamon).
  8. Spread the filling ingredients onto the dough. Roll the dough into a cinnamon roll log.
  9. Cut into about 18 cinnamon rolls.
  10. Grease a 16 inch pan and place the rolls inside.
  11. Bake for 30-40 minutes or until golden brown in color.
  12. Whisk the ingredients for the frosting (powdered sugar, almond milk, and vanilla together) once combined add the cream cheese frosting (recipe here:
  13. While hot frost the cinnamon rolls! Enjoy 🙂

Cream Cheese Frosting

Hello Friends! Hope y’all are doing well! This past weekend I baked the best cupcakes ever! I used my chocolate ganache cake recipe and stuffed the cupcakes with ganache filling! Let it set and added this amazing, light, fluffy, cream cheese frosting on top! Hope y’all enjoy the frosting! PS: You don’t even need to make cupcakes to enjoy it 😉


  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1 block cream cheese (8 ounces) at room temperature
  • 2 cups SIFTED powdered sugar
  • 2 tablespoons +1 teaspoon half and half OR heavy whipping cream
  • 2 tspns vanilla extract


  1. Beat the butter and cream cheese together. Make sure these are at room temperature otherwise you’ll get lumps.
  2. Sift the powdered sugar and slowly beat 1/2 a cup of sugar into the cream cheese and butter mixture.
  3. Add the half&half or heavy whipping cream and vanilla into the mixture.
  4. Stir until light, fluffy, and well-combined. ENJOY 🙂

Cake Mix Recipes

Hello friends! This will be an ongoing post about my tips and tricks with Cake Mix and how to make easier “homemade” baked goods for your friends and family with the most versatile grocery store staple CAKE MIX! Remember the point of using a mix is to inspire creativity. It’s very difficult to mix cake mixes up! So let your creativity go wild! Get creative with toppings, mix-ins, and even frostings! The world is YOUR oyster.

Cake Mix Cake:

If you’re trying to make a simple cake using cake mix and want to make it eggless or even vegan (PS: make sure you are using a vegan cake mix without dairy if you are trying to go vegan- my go to are some duncan hines mixes but always double check!) just substitute each egg required with 1 tablespoon of yogurt (greek yogurt sans gelatin- for a vegetarian alternative AND a vegan yogurt- for a vegan alternative). My favorite vegetarian option is Stonyfield PLAIN yogurt and my favorite vegan option is Kite Hill PLAIN almond milk yogurt.

Topped this with some ganache from my Chocolate Ganache Cake recipe and extra creamy cool whip!

Cake Mix Cookie Cake:

When using a cake mix to make cookies I add 1/2 a cup melted butter and 2 tablespoons yogurt to the mix. My favorite vegan butter is Earth Balance or Miyokos and the yogurt I use is either Stonyfield or Kite Hill depending on whether I’m make it eggless or vegan. I then add in about 1-1.5 cups of mix-ins to the cookie cake. I then bake the cookie cake at 350 degrees fahrenheit for about 25 minutes or until golden brown.

——————-The picture above showcases the M&M cookie cake I made for Diwali. For that cookie cake I halved the cake mix cookie mixture and added 2/3 of a cup M&M’s to that half and baked it for about 20 minutes. I topped that one with leftover ganache from my Chocolate Ganache Cake recipe.

——————-For the other half of the mixture I added about 1/2 a cup of coconut and zested 1.5 limes about a tablespoon of lime zest for a lime coconut cookie cake and baked it for about 20 minutes. I topped it with about 1/4 cup of powder sugar!

Coming up—> Cake Mix Pancakes!

Vegan Pumpkin chocolate Chip Muffins

Hello friends! Here we are back again with another PUMPKIN recipe. I’ve been trying to cling onto fall vibes, ever since Starbucks released their Holiday Flavors. Can y’all believe this year is almost over? Hope y’all enjoy these amazing pumpkins, and feel the nostalgia I felt while eating them! This recipe makes about 2 dozen muffins.


  • 3 cups multi-purpose flour
  • 1 2/3 cup sugar
  • 1 tspn baking soda
  • 1 tspn baking powder
  • 1 tspn cinnamon powder
  • .5 tspn ginger powder
  • .5 tspn ground nutmeg
  • 1 15 oz can pumpkin
  • 1 cup almond milk
  • 1.5 tspn vanilla extract
  • 2/3 cup neutral oil (we used vegetable)
  • 1.5 cup mix-ins (we used a mixture of chocolate chips and pecans however, any type of chips (white chocolate/butterscotch), and nut/dried fruits can be used (coconut, various nuts, almonds, dried apricots, dates,etc)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, ginger. and nutmeg.
  3. Add, in the pumpkin, almond milk, vanilla extract, and oil. Mix until well-combined.
  4. Stir in the mix-ins!
  5. Divide up into muffins, or this can make about 3 loaves!
  6. Bake for 20-30 minutes or until a toothpick inserted comes out clean (without batter on it).
  7. Cool the cupcakes/loaves to room temperature.
  8. ENJOY 🙂