Peanut Butter Cookies


-1 1/2 cups flour

-1/2 cup unsalted butter

-1 cup peanut butter

-1/2 cup light brown sugar

-1/2 cup white sugar

-1 tsp vanilla

-1 egg

-1/4 tsp baking soda

-1/2 tsp salt

Recipe Instructions:

-Preheat oven to 350 degrees and line a pan with wax paper.

-Whisk 1 1/2 cups flour with 1/4 tsp baking soda and 1/2 tsp salt.

-Cream together 1/2 cup unsalted butter, 1/2 cup light brown sugar, and 1/2 cut white sugar.

-Add 1 cup of peanut butter to the sugar mixture and mix until well combined.

-Mix in 1 egg and 1 tsp vanilla.

-Slowly add in flour and beat until incorporated.

-Roll out cookies into balls and flatten them by criss crossing a fork on each one.

-Bake at 350 degrees for about 10-12 mins.

-Let cool.

-Enjoy! 🙂

Molasses Cookies


-1 cup flour

-1 tsp baking soda

-1 tsp ground cinnamon

-1/4 tsp ground cloves

-1/2 tsp ground ginger

-1/4 tsp salt

-4 TBS unsalted butter, melted

-1/4 cup light brown sugar (plus more for rolling the cookies)

-1 large egg yolk

-3 TBS molasses

Recipe Instructions:

-Preheat oven to 375 degrees and line a pan with wax paper.

-In a blow, whisk together 1 cup flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/2 tsp ground ginger, 1/4 tsp salt, and set aside.

-In another bowl, stir together 1/4 cup light brown sugar and 4 TBS melted unsalted butter.

-Combine the two mixtures and stir until fully incorporated.

-Add in 1 egg yolk and 3 TBS molasses. Stir until combined.

-Chill for 15 mins.

-After chilling, scoop out 10-12 balls of cookie dough and roll it in the sugar or sprinkles. Then, place on the lined pan and bake for 8-10 mins. The cookies should crack.

-Let cool.

-Enjoy! 🙂

Chocolate, Banana, and Peanut Butter Mug Cake


-1 overripe banana

-1 egg

-1 TBS peanut butter

-1/2 tsp vanilla

-2 TBS Greek yogurt

-3 TBS flour

-1/4 tsp baking soda

-1 TBS cocoa powder

Recipe Instructions:

-Preheat oven to 350 degrees and grease a mug.

-Mash one over ripe banana in the mug.

-Add in one egg, 1 TBS peanut butter, 2 TBS Greek yogurt, and mix it all up super well.

-Add 3 TBS flour and 1 TBS cocoa powder. Stir!

-Bake in the mug at 350 degrees for 35 mins.

-Enjoy! 🙂

Photo by Alexander Ant on

Mini Cherry Coke Cake

Cake Ingredients:

-4 TBS Coke, or any brand of cola

–4 TBS cherry pie filling

-6 TBS flour

-4 TBS white sugar

-1 TBS chocolate chips

-1 pinch baking soda

-1 sprinkle of salt

-1/4 cup chocolate milk

-1/4 cup melted butter

-1/2 tsp vanilla

Topping Ingredients:

-5 TBS Coke, or any brand cola

-2 TBS white sugar

-2 TBS light brown sugar

-1 TBS chocolate chips

-1 TBS rum (the alcohol cooks out)

Recipe Instructions:

-Boil 4 TBS coke and 4 TBS cherry pie filling. Let stand for 30 mins.

-In a bowl, combine 6 TBS flour, 4 TBS white sugar, 1 TBS chocolate chips, 1 pinch baking soda, and a sprinkle of salt.

-In a separate bowl, combine 1/4 cup chocolate milk, 1/4 cup melted butter, and 2 tsp vanilla.

-Stir wet bowl into dry ingredients until just combined.

-Fold in the cherry coke mixture.

-Spray your mini crock pot and pour in the batter.

-Pour 5 TBS Coke, 2 TBS white sugar, and 2 TBS light brown sugar into a souce pan and heat until sugar dissolves.

-Remove from heat and pour in 1 TBS chocolate and 1 TBS rum. Stir until smooth.

-Pour the mixture over the batter and do not stir.

-Cook on low for 4-5 hours.

-Enjoy! 🙂

I HIGHLY recommend serving this warm in a bowl with vanilla ice cream on top. ❤

If you want to make this in a regular crock pot, just quadruple all the measurements.

Easy Cold Banana Choco Pudding


-1 overripe banana

-1/2 cup chocolate chips

Recipe Instructions:

-Mash 1 overripe banan in a bowl.

-Add 1/2 cup chocolate chips to the mashed banana.

-Microwave repeatedly for 30-second intervals until the chocolate is completely melted stirring between each heating.

-Place in freezer for 30-45 mins.

-Enjoy! 🙂

This is great for if you’re really craving ice cream but don’t have any on hand. ❤

Photo by Henri Mathieu-Saint-Laurent on

Chocolate/Vanilla Sugar Cookies


-3 cups flour

-1/2 tsp salt

-1/2 tsp baking soda

-1 cup unsalted butter, room temperature

-1 1/2 cups white sugar

-2 eggs

-2 tsp vanilla extract

-5 TBS cocoa powder

Recipe Instructions

-Preheat the over to 350 degrees.

-Whisk together 3 cups flour, 1/2 tsp salt, and 1/2 tsp baking soda.

-In another bowl, mix together 1 cup butter, 1 1/2 cups sugar, 2 eggs, and 2 tsp vanilla extract (about 3 mins).

-Slowly add dry mixture to wet mixture and combine.

-Knead dough and cut in half.

-Mix half of the dough with 5 TBS cocoa powder. It’s easiest to do this with clean bare hands.

-Wrap dough balls in plastic wrap and refrigerate for 1+ hour.

-Roll out dough and make cookies about 1/4 inch thick. You can cut the cookies into completely separate cookies, but I recommend cutting circles with a glass and cutting out the cookies from each circle, then flip flopping the cookies so that the chocolate and vanilla flavors are combined (see picture). I also recommend coating the tops of the vanilla sugar cookies in white sugar or sprinkles.

-Bake at 350 degrees for 9-11 mins.

-Enjoy! 🙂

Corn Bread


-1 cup yellow cornmeal

-1 cup flour

-1/4 cup light brown sugar

-1/2 tsp salt

-1 1/3 tsp baking soda

-1 cup almond milk

-1 egg

-1/4 cup cooking oil

-1 cup corn

-Shredded cheese (to taste)

Recipe Instructions:

-Preheat oven to 425 degrees and butter a pan.

-Stir together 1 cup yellow cornmeal, 1 cup flour, 1/4 cup light brown sugar, 1/2 tsp salt, and 1 1/3 tsp baking soda.

-In a separate bowl, whisk together 1 cup almond milk, 1 egg, and 1/4 cup cooking oil.

-Stir both mixtures together until just combined (do not over mix).

-Add in 1 cup of corn and stir to combine.

-Pour batter into buttered pan and bake for 20 mins at 425 degrees.

-Add shredded cheese on top and bake another 2 mins to melt the cheese.

-Enjoy! 🙂

Photo by mali maeder on

Healthy Chocolate Banana Bread

This recipe is healthy because it contains no wheat, butter, dairy, or added sugar. It’s also very high in fiber, so I recommend making this and cutting it up into small pieces to make yummy breakfast bars.


-2 cups almond flour

-8 TBS cocoa powder

-1 tsp baking soda

-1/2 tsp salt

-3 large brown bananas

-4 TBS agave

-1 large egg

-1 tsp vanilla

Recipe Instructions:

-Preheat oven to 350 degrees and grease a pan.

-Whisk together 2 cups almond flour, 8 TBS cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.

-In a separate bowl, mash 3 brown bananas then add 4 TBS agave nectar. Stir until combined, then stir in 1 egg and 1 tsp vanilla extract until smooth.

-Combine wet and dry ingredients.

-Pour into greased pan and bake for 50-65 mins.

-Enjoy! 🙂

Photo by Any Lane on

Peach Cobbler


-1/2 salted butter

-1 cup flour

-2 cups light brown sugar

-1/2 TBS baking soda

-1 pinch of salt

-4 cups of peaches, sliced

-1 TBS lemon juice

-1 cup almond milk

-ground cinnamon

-ground nutmeg

Recipe Instructions:

-Preheat oven to 375 degrees.

-Melt 1/2 cup salted butter in a baking dish.

-Combine 1 cup flour, 1 cup light brown sugar, 1/2 TBS baking soda, and a pinch of salt in a bowl.

-Add 1 cup almond milk and stir until combined.

-Pour mixture over butter, but do not stir.

-Bring 2 cup of light brown sugar, 4 cups of sliced peaches, and 1 TBS lemon juice to a boil over high heat, stirring constantly.

-Pour the peaches over the butter and batter but do not stur.

-Sprinkle on ground cinnamon and nutmeg to taste.

-Bake at 375 degrees for 40-45 mins, or until golden brown.

-Enjoy! 🙂

I recommend serving this warm with vanilla ice cream. ❤

Photo by Sunsetoned on

Buffalo Cauliflower


-1 cauliflower

-3/4 cup flour

-2 tsp garlic powder

-1 tsp paprika

-1 tsp salt

-1/2 tsp pepper

-almond milk (eyeball it)

-buffalo sauce (eyeball it)

Recipe Instructions:

-Preheat oven to 450 degrees.

-Wash and chop up cauliflower into bite-sized pieces. Pat dry and set aside.

-Whisk together 3/4 cup flour, 2 tsp garlic, 1 tsp paprika, 1 tsp salt, and 1/2 tsp pepper.

-Add in almond milk slowly and stir until a doughy texture forms. It should be thin enough to cover the cauliflower but thick enough that it sticks and doesn’t run off.

-Batter the chopped cauliflower and place on a pan lined with parchment paper.

-Bake at 450 degrees for 20 mins.

-Take out of oven and toss in buffalo sauce until completely covered, then place back on the pan. Careful! It’s hawt!!

-Bake for another 20 mins.

-Serve with a side of ranch.

-Enjoy! 🙂