Paleo Gingerbread Cookies

Happy December!! It is officially holiday baking season and I am HERE for it. Bring on the cookies👏🏼

I’ll keep it short and snappy today (get it, snappy? For the gingerbread men?😅) and just tell you that these cookies are the perfect amount of crunchy and sweet without being overpowered by spice! I think they would be absolutely delicious dipped in coffee or hot cocoa, although I admittedly ate them all too quickly to try that😂

If you’re like me and my family and also make eight thousand Christmas cookies, these would be a wonderful addition to your plate, or even holiday gift for a teacher/neighbor/hostess!

Paleo Gingerbread Cookies

1 1/2 cups almond flour

3/4 tapioca flour

1/4 tsp salt

2 packets Pranayums (or 1 tsp allspice)

1/2 tsp cinnamon

3 tbsp melted coconut oil

2 1/2 tsp pure maple syrup

3 tbsp blackstrap molasses

3/4 tsp vanilla extract

  1. In a large bowl, whisk together the flours, spices and salt.
  2. Add the coconut oil, syrup, molasses and vanilla and stir well to combine – I used my hands for this step!
  3. Form the dough into one ball and then press it down into a flat circle about 1/4 inch thick in between two sheets of parchment (or cover with a towel) and refrigerate for at least 30 minutes.
  4. Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment (or use the top layer from the dough in the fridge to conserve!).
  5. Cut the dough into gingerbread men and place on the cookie sheet about 1 inch from one another. Continue to re-roll out dough and refrigerate as needed to cut more cookies.
  6. Bake for 10 minutes and let cool completely before storing in an airtight container with a piece of bread to prevent them from getting soggy. Frost before serving!

This recipe is inspired by My Natural Family.

Hope you have the BEST month and make the most of 2019 while it’s still here!

xo Jordan

What’s on My Thanksgiving Menu

Hey y’all! Can you believe how quickly Thanksgiving (and all of the other holidays!) are sneaking up on us?!

I wanted to share with you what I’m planning on making this year since I’ve seen SO many epic recipes out there!! I’m hoping we have a balanced mix of veggies and healthy sides, but also indulgent comfort foods because hey, ’tis the season. Everything in moderation, right?😉

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Pumpkin Pie Crescent Rolls – I made these over a week ago and am still thinking about them, that’s how good they are!!! Doughy, buttery, and not overly sweet but SO delicious. They’d be the perfect mid-morning snack while everyone is busy cooking, or as a nice post-dinner treat! If you’d like, you can grab a coupon for $1 off your next purchase of Immaculate Baking Co. dough here! It’s seriously out of this world.

Dancing for Donuts | What's on My Thanksgiving Menu

Skinny Garlic Mashed Potatoes – If there’s one blog I consistently go back to for easy and delicious recipes, it’s Gina’s. Like HOW creamy do these look?! I can’t even deal.

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Shredded Brussels Sprouts Salad with Maple Dijon Vinaigrette – Like I said, I’m a big fan of mixing the heavy stuff with some greens, too! Besides, with all the heavy foods, I always find myself craving a salad of some kind. This recipe is an oldie of mine, but a goody nonetheless. I love the parmesan and pecans, but the dressing is the standout on this one for sure!

Dancing for Donuts | What's on My Thanksgiving Menu

Roasted Thanksgiving Turkey – Wanna hear something crazy? I used to HATE turkey. Like I would load up on sides but not actually eat the turkey…and I wasn’t a vegetarian. What was I thinking?! I think this recipe is a winner because it sounds pretty simple but super flavorful. Doesn’t it look amazing??

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Vanilla Bean Mashed Sweet Potatoes – Have I told you about my sweet potato obsession yet? Because I truly am addicted, just ask my boyfriend. I think this dish might be the one I’m most looking forward to because it adds just the right amount of sweetness to the Thanksgiving plate, you know? And I love that this recipe has the vanilla bean in it to spruce things up a bit. Plus sweet potatoes are heart healthy, guys. Totally okay to have a second helping… 🙂

Dancing for Donuts | What's on My Thanksgiving Menu

Simple + Easy Cranberry Sauce – Look. You can’t have turkey without cranberry sauce, that’s just a fact. I’m actually not much of a gravy person (so sue me) but cranberry sauce I go IN on. The Kitchn (one of the best cooking resources out there) breaks it down so that you literally cannot mess it up. So helpful!!

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Apple & Hazelnut Vegan Stuffing – So like, you obviously have to have the Pepperidge Farms boxed stuffing because DUH, but also let’s be a little gourmet here and make something classy. The flavors in this stuffing are legit screaminggggg fall to me and also it’s vegan so 1) great for anyone at the table with diet restrictions and also 2) hey let’s get some real nutrients in us, yeah?

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Chocolate Honey Pecan Pie – I’m not gonna lie to you, we will most likely have a pumpkin pie (in addition to our pumpkin pie crescent rolls of course!) but I think it’s nice to have some other flavors in the mix. Pecan pie is always a classic and crowd pleaser, but this chocolate-y twist is a fun variation. The ingredients in this recipe aren’t terrible either, so you can dig in without feeling like you’re over-indulging!

Now I wanna know – what’s on your Thanksgiving menu? Where will you be spending the holiday? With loved ones, I hope 🙂

xo Jordan

Easiest Pumpkin Pie Crescent Rolls [for an Immaculate Thanksgiving!]

This post is sponsored by my friends over at Immaculate Baking Co, but the content and opinions expressed here are my own, as always!

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

At first I thought it was crazy to even be thinking about anything having to do with Thanksgiving, but like…it’s in 2 weeks guys.

For the first time in SIX years, I’ll be heading home for Thanksgiving and I seriously cannot WAIT. One of my favorite things in the entire world is cooking/baking with my mom, but since we don’t get to do it very often anymore, we literally start planning our menu weeks (and sometimes months…) in advance. I usually test out a few recipes before my trips home and pick the one or two I really love so that I can make them for my family. And, as much as I hate to toot my own horn, these crescent rolls are kiiiiind of out of control.

And by kind of, I mean they are melt-in-your-mouth, “give me a 2nd one stat”, make your kitchen smell amaaaazing, out of control.

(For $1 off your next purchase of Immaculate Baking Co. products, head here!)

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

If you’re really looking for the convenience factor this holiday season (and let’s face it, who isn’t?!) you seriously need to pick up some of Immaculate Baking Co’s cookie dough, crescent roll dough or pie crust because they make it so stinkin’ easy, guys. They even have gluten-free cookie dough, so when I’m home and need to bake for my gluten-free (almost)sister-in-law, my stress levels will be at an all-time low. We’re talkin’ basically zero which is RARE when it comes to holiday baking, #amiright?

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

Made with the Immaculate Baking Co organic crescent roll dough, these pumpkin-pie rolls come together in just a few minutes and all things considered, aren’t all that bad for you! I love that the dough is organic because certain family members of mine really value eating organic foods, and in comparison to other crescent roll doughs I’ve tried, these are super soft and ever-so-slightly sweet. Paired with organic cream cheese, canned pumpkin, and coconut sugar, these make the perfect treat for breakfast, a mid-afternoon snack, or post-dinner sweet. If you have a ton of guests, or just want extras for seconds, this recipe is also really easy to double or even triple!

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

Easiest Pumpkin-Pie Crescent Rolls 

1 tube of Immaculate Baking Organic Crescent Roll Dough (makes 8)

2 oz. organic cream cheese (can be low-fat if you really want, but also #treatyoself)

1/2 cup organic canned pumpkin – not pumpkin pie mix!

7 tbsp coconut sugar – 4 for the filling, 3 for the topping

1 tbsp cinnamon (+ 1 tsp for the topping)

1 tbsp pumpkin pie mix (+1 tsp for the topping)

1. Preheat the oven to 375 degrees fahrenheit. Roll the crescent roll dough onto an un-greased baking sheet covered in parchment (if you have it!) and separate the triangles.

2. In a medium sized bowl, beat together the cream cheese, pumpkin, 4 tbsp of coconut sugar, and spices until creamy. Spoon one tbsp of filling onto each triangle of dough and spread into an even layer in the middle.

3. Roll the triangles up from the wider end to the skinnier end. Don’t be afraid if some of the filling seeps out, it’s all good!

4. In a small bowl, combine the remaining spices and coconut sugar. Using a tablespoon, carefully shake the topping mix onto each roll (about 1/2 tablespoon of coating for each).

5. Pop ’em in the oven for 15 minutes then remove and let cool for 5 minutes. Enjoy immediately, or store in an airtight container in the fridge for up to 1 day. *I’d reheat them for 10 seconds or so in the microwave if they’ve been chilled!

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

I hope y’all get to make these soon! I honestly may make them again this weekend because they were a major crowd pleaser when I made them the first-time. For $1 off your next purchase of Immaculate Baking Co. products, head here! They have a store locator on their page too, so it makes it easy to track them down. I got mine at Sprouts (aka my favorite grocery store of all time).

That’s all for today friends, have a great rest of your week!!

xo Jordan