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Recipe Style: Kid Friendly

Vegan Double Chocolate Chip Cookies {Soft & Chewy}

Soft and Chewy Snickerdoodles {with Almond Flour}

Gingerbread Muffins with cashew cream

Almond Flour Chocolate Cookies with Peanut butter frosting

Vegan Salted Caramel Apple Crisp {With Oats}

Pumpkin Pie Bars {with Almond Flour Crust}

Almond Flour Gingerbread Loaf with Cashew Cream Frosting

Pumpkin Snickerdoodle Cookies {with Almond Flour}

Vegan Pumpkin Muffins {Whole Wheat}

Vegan Sweet Potato Muffins {Wholewheat Flour}

Vegan Blueberry Oatmeal Pancakes {One Blender}

Peanut Butter Rice Krispie Treats { No Marshmallow}

Peach Cobbler Muffins {Almond Flour}

Zucchini Banana Muffins {with Coconut Flour}

Chinese Garlic Tofu Stir Fry {15 Minutes}

Blueberry Scones with Almond Flour

Almond Flour Buttermilk Pancakes

Zucchini Banana Bread {Almond Flour}

Strawberry Chia Jam {3 Ingredients}

Blueberry Banana Muffins {Almond Flour}

15 Minute Zucchini Mushroom Stir Fry

Peanut Butter Oatmeal Balls {4 Ingredients}

Baked Strawberry Oatmeal Bars {Vegan}

Chocolate Chip Cookies with M&M {Eggless}

Hello & welcome! Hi, I’m Shuangy.

— a busy mom of two boys sharing approachable Asian-inspired recipes, family-friendly treats, and easy weeknight dinners that actually work for real life. Shuangy’s Kitchensink is where real mom life meets real food: kid-friendly meals, better desserts for kids, and simple home cooking made for messy kitchens and busy families. I believe everyday life can feel easier — not perfect, just easier — and food is often the best place to start.

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