date pecan pinwheel cookies

I love holiday baking. The family traditions, the comforting aromas, the delicious flavors. It gives me all the festive feels. These date pecan pinwheel cookies are the epitome of all of that for me. They remind me of my mom, who bakes them for us every holiday season, and they are a hit with the whole family. I love how unique they are- not your average holiday sugar cookie for sure. But they also come together easily, and look pretty fancy as well! My mom was kind enough to leave me a batch of this cookie dough in the freezer, so I could bake them up myself when the craving hits, which is what I’ve just done now. I love how they get nicely golden brown with a crisp edge, yet maintain a soft and gooey interior that is almost reminiscent of caramel! So heavenly. I highly recommend you add these to your holiday cookie rotation. They would make an excellent addition to a festive cookie swap as well. Happy Holidays, y’all!

Date Pecan Pinwheels:

  • Filling:

    • 8 oz medjool dates, chopped

    • ½ cup granulated sugar

    • ½ cup water

    • ½ cup pecans, chopped

  • Dough:

    • ½ cup unsalted butter, room temperature 

    • ½ cup brown sugar

    • ½ cup granulated sugar

    • 1 large egg

    • ½ tsp pure vanilla extract

    • 2 cups all purpose flour

    • ½ tsp baking soda

    • ½ tsp salt 

For the filling, add the chopped dates to a saucepan with sugar and water. Bring to a low boil, reduce heat and simmer, stirring and smushing frequently until the mixture is soft and creamy. It’s okay if it’s a bit lumpy. Set aside to cool. Finely chop pecans and reserve for later.

For the dough, cream together butter and sugars in a stand mixer or hand mixer until smooth, then add egg and vanilla until well combined. Sift together the flour, baking soda & salt, and then slowly incorporate the dry ingredients into the wet, careful not to over mix. The dough will be quite thick. Divide it into two rounds, and chill for a couple hours in the fridge. You can also refrigerate the dough overnight at this point, but just let it come to room temp a bit when you’re ready to assemble so that it’s easier to roll out.

To assemble and prepare for baking, remove the dough from the fridge. Roll one part out on floured surface into a rectangle (about 5-6” x 11-12”), then spread half of the cooled date filling evenly on the dough. If filling seems too thick, add a little water to thin it out to get a more spreadable consistency. Sprinkle on ¼ cup chopped pecans. Carefully roll up into a log shape with wax paper or plastic wrap. Repeat process for second round of dough, then refrigerate both until they are well chilled through. You may also freeze them at this point until you are ready to bake.

Preheat oven to 350 F. Remove dough logs from fridge or freezer, and cut approximately 1/4-1/2" thick cookie slices. Lay on parchment-lined baking sheet, and bake for about 10-12 minutes, until they’re starting to get golden, which will yield a crispy edge and gooey interior. Cool cookies on baking sheet for a few minutes before moving them to a cooling rack to cool completely. Enjoy! These are best on the day they are made, as they maintain their crisp edges and gooey interior, but will remain deliciously soft & chewy for the next several days stored in an airtight container.

grain-free pecan pie bars

I can’t believe the holiday season is soon upon us. This year has really flown by! One of the first things that comes to mind when I think holidays is holiday baking! From festive pies at Thanksgiving to cookie exchanges at Christmas, I’m truly here for it all! Pecan pie is a southern fave for good reason- that gooey caramelized filling, with candied pecans, and a buttery shortbread crust is hard to beat. But to be honest, many pecan pies can be sickeningly sweet, and I’m not a huge fan of the corn syrup filling that is traditionally used. I also understand pies can be a bit of an overwhelming undertaking, and so I love the approach of somewhat more casual pecan pie bars! These in particular are made with a coconut milk and date filling, along with a butter and almond flour based crust. Plus lots of gooey pecans!

These are equally as delicious as their pie-counterpart, but can be eaten with your hands! Served in a bowl topped with a big scoop of ice cream ain’t bad either, just sayin’. My bestie Rachel Mcconn at Rachel Mcconn Wellness (who I’ve baked with before & also loves a good sweet treat) developed this grain, gluten, and refined sugar- free pecan pie bar recipe, and asked me to test out the recipe for her. Okay, fine, twist my arm ;) These turned out super tasty- not to mention made the house smell absolutely fantastic- and I think they’d make a perfect addition to any holiday table. She has offered to share the recipe with my readers- so head on over to her site for the recipe! As always with RMW recipes, these are free of all gluten, grains, and refined sugars, so those with any allergies or restrictions can still indulge freely as well. Hope you enjoy, and happy holidays!

healthy nut & seed granola

Granola makes for a delicious breakfast or snack anytime of day, am I right? I’ve been known to enjoy it dry on its own, in a bowl with almond milk or Greek yogurt & fresh fruit, and even sprinkled on top of chia pudding or açaí bowls! And I have to say, it always hits the spot! Although it’s easy to buy granola pre-made, many store-bought versions are loaded with sugar and other unhealthy and unnecessary ingredients. At our house we tend to go through Costco-size bags of grain-free granola at a pretty rapid pace (it’s so addicting), and as I was finishing one off the other day, I decided to make some myself for a change! 

This recipe is super adaptable, so feel free to swap out other nuts and seeds if you prefer, or use what you have on hand. But do make sure to use plenty of them since they are the star- and super important for that tasty crunch! No one in my household avoids grains, so I did include rolled oats as well, since they make such a good base for granola. If you’d like to keep things gluten free, just make sure your oats are certified GF! My healthy nut & seed granola boasts a pretty impressive nutritional profile thanks to superfoods like chia & flax seeds, fiber-rich oats, and an extra dose of healthy fats from coconut oil. Plus, it’s lightly sweetened with pure maple syrup, which is much lower on the glycemic index than regular sugar and corn syrup, so it won’t spike your blood sugar! I definitely recommend adding pure vanilla extract and ground cinnamon for some added depth of flavor, but feel free to skip these if you prefer. You can also toss in some dried or freeze dried fruit after baking, if that’s your jam, as well. The options are endless! Homemade granola is so easy y’all- I don’t know why I haven’t done this more often, but I definitely will going forward! Not to mention it leaves your house smelling oh so delicious and fragrant! Enjoy!

Healthy Nut & Seed Granola:

healthy nut & seed granola

Preheat the oven to 300 degrees F. Line a half sheet pan or large cookie sheet with parchment paper. In a large bowl, stir together oats, nuts, seeds, cinnamon and salt (keep coconut separate for now). Set aside. In a separate bowl, heat the coconut oil and maple syrup until melted. Stir in vanilla extract. Pour over dry ingredients and mix well until oat mixture is completely coated.

Spread the granola on the baking sheet in an even layer and press down evenly with a spatula. Bake for about 35 minutes, until golden brown. Sprinkle coconut flakes on top, and return to oven for a few more minutes, until just toasted. Granola should be nice and fragrant. Remove from the oven and allow the granola to cool on the baking sheet for 10-15 minutes to set. Feel free to break it into clumps or clusters if you prefer. Transfer to an airtight container or large mason jar.

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ooey gooey pumpkin dream bars

I love baking seasonal desserts. This time of year, warmly spiced baked goods packed with pumpkin really just hit the spot, am I right? And yes- I know it’s now December, but fall weather is still upon us here in Cali, so I’m keeping that fall baking spirit alive! Just like my grain-free vanilla cake with pumpkin cream frosting, this tasty treat goes a bit beyond your regular ol’ pumpkin pie, and adds ingredients like cream cheese, chocolate, and coconut to the mix! Let’s just say it takes things to a whole other level ;) These ooey gooey pumpkin dream bars are reminiscent of those decadent seven layer bars everyone loves, but with a festive twist! A buttery graham cracker crust, layered with a rich, cinnamon-spiced pumpkin cheesecake filling, and topped with a generous amount of chocolate chips and toasted coconut? Yes please! Crumbly graham crackers, creamy pumpkin, and melty chocolate are quite the addicting combo, if I do say so myself. 

Pumpkin butter is easy to find in stores these days, but it’s also easy to make if you have an extra can of pumpkin purée lying around. Some toasted nuts would be great in these as well- perhaps crushed up into the crust or sprinkled on top? Pumpkin dream bars are delish served warm or cold, topped with ice cream of course! Happy baking, y’all :)

Ooey Gooey Pumpkin Dream Bars:

Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper and grease with nonstick spray. Pulverize graham crackers in a food processor, or crush in a bag with a rolling pin, until you have a fine crumb mixture. In a large bowl, stir together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the baking dish to create a crust, using the back of a measuring cup to flatten if needed.

In the base of a stand mixer fitted with a whisk (or use a handheld mixer), add the cream cheese and beat until creamy. then beat in the pumpkin butter, pumpkin puree, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. Beat on medium speed until creamy and combined and no lumps remain. Pour the mixture on top of the graham crust.

Sprinkle the chocolate chips generously over the top. Bake for about 22-24 minutes, then remove the dish and sprinkle the coconut on top. Bake for another 28-30 minutes, until the coconut is golden, and the center of the bars is still just a bit underdone. If your coconut is toasting too quickly and getting brown, you may cover with foil for the last 10 minutes or so.

Let cool for about 15-20 minutes in the pan, and then use the parchment paper to remove the bars, allowing them to cool completely on a cooling rack before cutting so that they can set. These bake up super well ahead of time, and are equally delicious served warm or cold out of the fridge. Either way, top with ice cream, and extra chocolate chips and coconut. Enjoy!

*Adapted from Pumpkin Gooey Bars by How Sweet Eats.

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grain free vanilla cake with pumpkin cream frosting

I love fall. The weather, the colors, the fashion… The flavors and food! It’s oh so comforting and delicious, and this vanilla cake with pumpkin cream is just that. Pumpkin spice and pumpkin pies are everywhere this time of year, but they can be a bit boring, no? I’m more of a cake than pie person anyway, to be honest… This cake goes a bit beyond your typical pumpkin dessert- moist vanilla cake makes up the base, topped with layers of smooth pumpkin frosting (basically a cream cheese & buttercream hybrid!), and finished with plenty of shredded coconut! Plus, since you can mix up the frosting flavor with whatever fruit you fancy, it’s adaptable for all seasons. Win! This cake is actually grain-free as well, so even those with gluten sensitivities can enjoy a piece. The vanilla really comes through thanks to the use of whole vanilla bean pods, as opposed to just vanilla extract, so don’t skip out if you can get your hands on some! But if you can’t find them, just up the vanilla extract to one tablespoon, and you’ll be fine. It’ll be delicious either way. I think this cake is even better the next day, which is great for all your holiday meals when the kitchen gets busy. Just bake it ahead of time and decorate before serving! I hope you enjoy.

Grain-Free Vanilla Cake:

Pumpkin Cream Frosting:

  • 1/2 cup unsalted butter, room temperature

  • 1/2 cup cream cheese, at room temperature

  • 1/2 cup pumpkin puree

  • 1 tsp pure vanilla extract

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • pinch of salt

  • 4 cups powdered sugar

  • 1-3 tablespoons milk of choice, if needed

Preheat oven to 350F. Line two 9” round cake pans (or three 6” round cake pans) with parchment paper and grease them with butter or nonstick spray, then set aside. In the bowl of a stand mixer (or hand mixer), whip butter, coconut oil and sugar together on high until smooth, then reduce speed and add eggs, one at a time. Reduce speed to low, and add in milk, vanilla bean seeds, and vanilla extract until well mixed. In a separate mixing bowl, combine almond flour, coconut flour, baking powder and sea salt. Use a spatula or fork to get rid of any large lumps. Slowly add flour mixture into wet ingredients in small batches with mixer on low speed until fully incorporated. Careful not to over-mix (it will be thick)! Divide batter into cakes pans, spreading evenly with a spatula. I like to bang the cake pans a couple times on the counter to remove any air bubbles. Bake cakes for about 38-40 minutes, or until a cake tester comes out clean. Allow them to cool for at least 30 minutes in the pans on a cooling rack before flipping them out onto a the rack to cool completely before frosting.

While the cakes cool, make your buttercream frosting. Place softened butter, cream cheese and pumpkin puree in the bowl of a stand mixer with whisk attachment, and whip until creamy. Add vanilla extract, spices, and salt, mixing until combined. Slowly add the powdered sugar and mix on high for a few minutes, until frosting is light and fluffy. If it’s too thick, add milk 1 tbsp at a time, until it gets to desired consistency. You may make this ahead of time, and store in the fridge for a couple days. Just bring to room temperature and re-whip before frosting. To decorate, use a sharp knife to level off the tops of cakes, if needed, then layer on cake stand (or revolving cake stand) and decorate with frosting, as desired. Top with shredded coconut. Slice and enjoy!

*Adapted from Grain Free Vanilla Cake by Everyday Maven.

classic fudge brownies

There is not much better than a super rich and decadent brownie. I prefer mine with a chewy, fudgy, almost-raw batter consistency as opposed to one that is cake-like, and I’m happy to say these fit the bill perfectly. Use high quality chocolate, like Guittard, Valrhona, or Ghirardelli, if possible. One tip for making sure your brownies get that beautiful, shiny, and crackly top- whisk the sugars into the warm, melted chocolate mixture. This allows the sugar to rise to the top while baking, and creates the perfect crackly top over a deliciously fudgy interior. Also, you’ll notice I use no leavener (baking soda or powder) in this recipe. Most fudgy brownies don’t need it, but if you prefer a slightly airier, cakey brownie, then you can add 1/4 tsp of baking soda. These are a classic staple in my household, and I love whipping up a batch whenever the chocolate craving hits!

Classic Fudge Brownies:

Preheat the oven to 350° F. Line a 9-inch square pan with parchment paper, allowing for extra to come up over the sides. Nonstick spray (or butter) both the pan and the parchment paper.

In a saucepan, melt the butter with both chocolates over low heat, stirring occasionally. Remove from the heat, whisk in both sugars until dissolved and mixture is grainy. Add in eggs, vanilla and coffee (if using), whisking until frothy. Fold in flour, cocoa powder, and salt until just combined. Lastly, add any mix-ins, if desired. 

Pour the batter into the prepared pan and smooth the surface. Sprinkle extra salt over the batter. Bake for about 30 minutes, until the edges are set but the center is still a bit soft. You may test with a cake tester, and be careful not to overbake! Lift the brownies from the pan using the loose ends of parchment paper, and allow to cool completely. Cut the brownies into squares and enjoy! Store in an air-tight container at room temperature or in the refrigerator. Makes 9 large brownies.

*Adapted from Chewy Fudge Brownies by NYT Cooking, Extra Nutty Dark Chocolate Fudge Brownies by Joy the Baker, and Ultimate Brownies by Handle the Heat.

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