VIRAL Sugar-free Sweet Potato Brownies

Hello friends! Two sweet potato recipes in a day I know, what are we doing! It’s a recent obsession of ours, but these sweet potato brownies are amazing! This recipe is good for 5 servings but can easily be doubled to spread the love!!


  • 2/3 cup mashed sweet potato
  • 1/3 cup peanut butter
  • 1/2 tspn vanilla extract
  • 6 tbspns GROUND oats (aka powdered oats)
  • 1/3 cup maple syrup
  • 3/4 tspn baking powder
  • 1/4 cup cocoa powder
  • 1/4 cup chocolate chips (I used dark chocolate, you can substitute for any dried fruits, nuts, or chocolate)


  1. Preheat oven to 350 degrees.
  2. In a food processor blend the sweet potato, peanut butter, vanilla extract, oats, maple syrup, baking powder, and cocoa powder together.
  3. Take the batter and spread into an oven safe dish.
  4. Top with chocolate chips.
  5. Bake the brownies for 25-30 minutes until the edges are golden and set. Enjoy!

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 🙂

“Thin~crust” snickerdoodles

Hello friends! Today we will be sharing our families favorite “thin crust cookie” recipe! These cookies are thin (obviously), light, and pair perfectly with afternoon tea/chai! This recipe was aptly named by one of our fave friends (you know who you are)! If you’re looking for a cinnamony (is that even a word), chewy, eggless cookies you should definitely try this recipe! Hope y’all enjoy!!

Ingredients (makes about 1 dozen cookies):

  • Cookie:
    • 1 cup butter
    • 1.5 cup sugar
    • 2 tspns vanilla extract
    • 2 tablespoons yogurt (greek yogurt or indian dahi works best as this is a substitute for the eggs)
    • 1 tspn baking soda
    • 2 2/3 cup all purpose flour
    • 1/2 tspn cinnamon
  • Coating:
    • 1/4 cup sugar
    • 1 tspn cinnamon


  1. Preheat oven to 350 degrees Fahrenheit. 
  2. In a bowl, cream butter and sugar together.
  3. Add vanilla and yogurt to the mixture.
  4. In a separate bowl, sift flour, baking soda, and cinnamon together. 
  5. Mix the dry ingredients with the wet ingredients until a dough forms. Do not over mix!
  6. Take one tablespoon of cookie dough, and form into a round ball. 
  7. In a zip-lock bag (preferable) or bowl combine the cinnamon and sugar topping for the cookies.
  8. Take the cookie dough balls and cover them in the cinnamon sugar. When using a zip-lock bag place the cookie dough balls into the bag and shack to cover the cookies.
  9. Place the cookies on a parchment lined baking sheet 2-3 inches apart and into the oven.
  10. Bake for 8-10 minutes or until the cookies are golden in color.
  11. After the cookies have baked, let them cool off the cookie tray for 10 minutes.
  12. Enjoy the thin crust cookies! 

Product Review: Trader Joe’s Brownie Mix (Eggless Version)

Hello friends! As part of my quarantine baking I tried out the Trader Joe’s Brownie Mix and it was GREAT. I LOVE that the mix already had chocolate chips mixed in and the mix overall had a very deep chocolate flavor. Now usually I have a very hard time getting brownie mixes to work with me without eggs but this one is very easy. For this mix I substituted the eggs with 1 5.3 oz container of Chobani Greek Yogurt. Usually I’d say to substitute 1 tablespoon per egg but for this recipe I’d recommend 1.5-2 tablespoons per egg for a bit more moisture and OOMPH. I ended up using the same amount of melted butter the box called for. THESE ARE DELICIOUS. Goo try them! Happy Belated Easter Y’ALL!