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!

Thicc Double Chocolate Cookies

Hello friends! When you are craving an easy, chocolatey, gooey, flavah packed cookie, you HAVE to try this one. If you have someone you are cooking for this Valentine’s Day (read: make these for YOURSELF) I recommend making these as they are always a crowd pleaser! ENJOY these nomsss ❤


  • 3/4 cup melted ghee
  • 1 1/3 cup granulated sugar (feel free to use brown sugar or a mix of both: the chocolate flavor will be more intense with all brown sugar which we LOVE)
  • 4 tbspns sour cream (THIS IS KEY)
  • 1 tbspn vanilla extract
  • 1 tspn baking soda
  • 1 1/2 cup flour
  • 1/2 cup cocoa powder (dark cocoa for my dark chocolate fans)
  • 2 cups chocolate chips (or any other combination of add-ins i.e., chopped dark chocolate)


  1. In a medium sized mixing bowl, whisk melted ghee and sugar. Whisk until well combined. Hint: Make sure ghee isn’t hot because the next step will curdle if it is.
  2. Add in the sour cream and vanilla extract. WHISKY WHISKY (as Bro Kapoor would say), until a homogenous mixture.
  3. Add in baking soda, flour, and cocoa powder. Mix with a spatula until nicely combined.
  4. Add in the chocolate chips.
  5. Chill dough for 20-30 minutes in the fridge.
  6. Preheat oven to 360 degree Fahrenheit.
  7. Shape cookies into tablespoon sized (or double/triple, we don’t judge). And place onto a parchment lined baking sheet.
  8. Bake cookies for about 10 minutes. Let the cookies rest for about 10 minutes (OR not) and ENJOY!

Rice Krispy Treats

Hello friends! Today we bring to you a treat I recently mastered! RICE KRISPY treats. I used to love eating these when I was younger until I found out that my beloved favorites had gelatin in it and was not vegetarian. ALAS now my family and I can rejoice. Below you’ll see I made two different types, pumpkin spice and peanut butter-chocolate. This recipe is super modification friendly so feel free to add chocolate chips or even sprinkles on top. If you use a vegan butter like we did, these are vegan!

Ingredients(first set is for pumpkin spice and second set is for pb-chocolate):

  • 3.5 cups rice krispy cereal
  • 2 cups marshmallows
  • 1/2 stick butter
  • 2 tbspns pumpkin butter
  • 1/4 tspn cinnamon
  • 3.5 cups rice krispy cereal
  • 2 cups marshmallows
  • 1/2 stick butter
  • 4 tbspns peanut butter
  • 2 tbspns melted chocolate


  1. In a medium saucepan, on medium heat, melt butter.
  2. Turn the stove to low, and add the marshmallows. Mix the butter and marshmallows until they have melted and the mixture is well incorporated. Add the pumpkin butter OR peanut butter & chocolate add ins.
  3. You’ll have to hurry and do this while the mixture is still warm. once the mixture is well combined. Quickly mix in the drive rice krispy cereal.
  4. You’ll have to make sure the mixture is well mixed, all of the rice krispy cereal should be coated with the marshmallow mixture.
  5. Line a square pan 10X12, with parchment paper.
  6. Press the cereal marshmallow mixture into the pan and let sit for atleast an hour (these can set room temperature or in the fridge). If you want to add a frosting you can use the ganache recipe from my blog!
  7. Cut into squares and 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!