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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all time

For a tasty neighborhood joint with excellent coffee and a beautiful patio, it’s hard to beat All Time. This all day café in Los Feliz serves consistently fresh and tasty food, which keeps me coming back for more and more. The outdoor dining situation and cute handwritten menus don’t hurt either! Menus change with the seasons, and I love that they source from local farms- many of which are named on the menu. You’ll always find a version of the “Good Ass Salad” at All Time, a huge bowl of greens and seasonal produce that’s sure to please any veg-head. They also churn out some nice, al dente pasta for those in the mood. Plus their meat and fish dishes, like a 40 day dry-aged rib eye or a whole branzino, are flavorful and cooked to perfection. Be sure to scroll through the slideshow above to get more details on each dish from my recent trip to All Time. Those Japanese smashed sweet potatoes with romesco were just heaven! I’m definitely looking forward to returning for breakfast- the farmer’s market hash with poached eggs and the housemade seedy adventure bread are calling my name! The team recently just opened a takeout dinner spot, Part Time (love the name!), which I can totally see us hitting up in the near future as well. All Time-like eats in the comfort of my own home? Yes please! Not to mention, now’s the perfect time to support your fave local restaurants to ensure they’ll still be around in post-pandemic times.

healthy zucchini bread

It’s that time of year when zucchini squash are abundant, and I have to say, I’m not mad about it. While it’s common to use zucchini in savory meals like fired up on the grill alongside some meat, or turned into zoodles (aka zucchini noodles), they also make a wonderful baking ingredient! When grated and drained of their moisture, you can add this green veggie to countless baked good without compromising flavor. It’s such a clutch way to sneak in an extra serving of veggies for toddlers, or any picky eater for that matter! There are tons of zucchini bread recipes out there, and just like banana bread, you can make it as healthy or as sinful as you desire. This version is hearty and nutrient-packed, not too sweet, but still super delish thanks to ingredients like banana, flaxseed, almond flour, and (duh) zucchini. You can do a mix of flours like I did, or stick to one, but I find using a combo of both heartier and lighter flours is a nice way to balance things out. I went with a gluten-free version here (paleo if you sub out the brown rice flour as well), but feel free to use whole grain flours if you prefer. I typically do! I should note, since it’s sweetened just with banana, this bread is not overwhelmingly sweet. Make sure to use super ripe bananas, or if you prefer things on the sweeter side, you can opt to add a touch of maple syrup. I find once I add various toppings (fig jam, perhaps?), it’s sufficiently sweet for my tastes. Not to mention the citrus zest (use a microplaner) really adds a nice little kick. Mix-ins are another must in my book- they make for such great texture- so feel free to add in whatever your heart desires. Toasted nuts, raisins, shredded coconut, or even chocolate chips would all be tasty here. I kept things a bit simple this time, as I wanted my one year old to be able to dig in without any choking hazards ;) I’ll take a slice toasted and spread with a generous smear of nut butter, please. Yum!

Healthy Zucchini Bread:

  • 1 cup mashed banana (about 2 medium bananas)

  • 2 cups grated zucchini, excess moisture drained (about 2 medium zucchini)

  • 3 large eggs

  • 1/4 cup melted coconut oil

  • 1 tsp pure vanilla extract

  • 1 tsp citrus zest (orange, lemon, or lime!)

  • 2 cups flour (I did a mix of almond, coconut & brown rice)

  • 1/2 cup ground flaxseed

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp kosher salt

  • 1/2 cup preferred mix-ins (walnuts, raisins, coconut, chocolate chips etc)

Preheat oven to 350 degree. Line a loaf pan with parchment paper, and add a bit of coconut oil or nonstick spray. In a large bowl whisk together banana, zucchini, eggs, coconut oil, vanilla extract & citrus zest until smooth. In a separate bowl, combine flours, flaxseed, baking powder, baking soda, cinnamon, nutmeg & salt. Then mix dry ingredients into wet until just incorporated. If your batter is super thick, you may thin it out a bit with 1/4-1/2 cup almond milk. Stir in any desired mix-ins. Add batter to loaf pan and bake for 45-55 minutes (or until cake tester comes out clean). Allow the bread to cool a few minutes before removing it from the pan with the ends of the parchment. Place it on a cooling rack to cool completely. Slice and enjoy with your preferred spread- butter, nut butter, or marmalade are all great choices!

*Adapted from The Best Paleo Zucchini Bread by RachL Mansfield.

peach crisp à la mode

peach crisp à la mode

Crisps and crumbles are some of my favorite homey, comforting desserts any time of year. They’re equally as perfect in the summer with berries or stone fruits as they are in the winter with apples and pears! Did you know that although many people use the words interchangeably, crisps and crumbles are actually different? Crisps tend to use oats and nuts (in addition to flour & butter) in their topping, whereas crumbles usually contain more of a streusel-like topping with butter and flour only. Both are delish, but I tend to prefer crisps for all that added texture thanks to the oats and nuts! I was super lucky this summer, because my mom brought me some of the tastiest peaches from back home in the Texas Hill Country (thanks mom!). They were frozen to maintain freshness, so I just thawed them and reserved the juice (makes for a great bellini!) before baking, but you can also use fresh fruit here if you have access to it. I love baking crisps in my Staub cast iron skillet- it somehow looks rustic and fancy all at the same time, and also makes serving a breeze. Just grab a large spoon and dig in. I must say this summery dessert pairs perfectly with a crisp (get it, haha) glass of Lorenza Rosé enjoyed out on the deck. Whatever you do- don’t forget the vanilla ice cream!

Peach Crisp:

  • 6-8 cups sliced peaches (fresh or frozen)

  • 2 tbsp granulated sugar

  • 2 tbsp lemon juice

  • 1/2 tsp pure vanilla extract

  • 1/3 cup all-purpose flour

  • 1 cup old-fashioned oats

  • 1/2 cup slivered almonds

  • 1/3 cup dark brown sugar (or more if your peaches aren’t super sweet)

  • 1/2 tsp ground cinnamon

  • 1/2 tsp kosher salt

  • 1/2 cup (1 stick) cold, unsalted butter

  • vanilla ice cream, for serving

Preheat oven to 375°. In a large bowl, add peaches (thawed and liquid drained if using frozen), granulated sugar, lemon juice, and vanilla extract, stirring to combine. Pour peach mixture into a cast iron skillet, and place on a large sheet tray (to catch any spillage!). In a large bowl, whisk together flour, oats, slivered almonds, brown sugar, cinnamon, and salt. Using a pastry cutter (or your hands), incorporate butter into flour mixture until you have a clumpy mixture. Scatter crisp topping over the peaches, and bake until peaches are bubbling and crisp is golden, about 1 hour. Let cool 10 minutes before serving with vanilla ice cream.

*Adapted from Perfect Peach Crisp by Delish.

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peach crisp à la mode